I don’t have a challenger pan to do this but it has given me an idea. Nest loaf I will flip the loaf upside down halfway through. Since it has completed its spring by then it won’t have any effect on the end result. Other than possibly have top and Botton of loaf at same crispiness. Making it easier to cut through and easier to bite into. Fingers crossed.
I just received mine in the mail. My first loaf for it is proofing now. I can't wait to try it. I am very appreciative that it is made in America, and it shows on the quality of the build. It is a little spendy, but it will last forever, and someday will be passed down to my granddaughter.
Hi Jim, I’m a hobby bread baker and using a Dutch oven currently. I like what I see in your bread pan but can’t afford the price. With the holidays coming I can ask to get some help from my family but wondering if you have any sales coming up? This could make this pan a possibility for me.
When I bake boules in my two LeCreuset Dutch Ovens, I use 8" or 9" circular Silpat silicone baking mats, and this completely cures the problem. Not sure if there is a rectangular size that fits the Challenger, but if not, they should offer one.
Hi Jim- I've been using two 5qt. Dutch Ovens and have pretty happy with them. The Challenger looks great, but would I be able to do two 1000g Boules in it?
Hi Jim, I'm just waiting for mine to be delivered now. Thank you for this design. :) Just saying, why not drop the oven temp after the first 15 - 20 minutes (and take the cover off)? This is what many of us do with our Dutch ovens. French artisan bakers, using their deck ovens too. They call it 'drying' the bread. We call it browning the crust.
I do usually drop mine the minute I load the pan Kevin. I still sometimes get a bottom that's too dark because the thick, black cast iron retains so much heat. I'm not sure of the physics, but the extra air pocket provided by the inverted cover really helps. Would love to hear more about your tests after you get the pan.
@@ChallengerBreadware Air isn't a perfect insulator so it transfers the heat from the small mass to the larger mass. Besides that... I can't wait to try this trick. I had decided that it was just how it was. Dropping the temp when I first load the pan... apparently that doesn't affect oven spring?
@@MichaelLloyd dropping the temps when you first load the pan can actually be beneficial for spring, because it will help prevent your crust from hardening too quickly!
Like what I see in this pan but the cost is excessive for hobby bakers. My lodge cast iron pans will have to do. I wish you would reconsider your target market.
The pizza stone doesn’t work for me but I have been putting the Dutch oven on top of the stone. Maybe I need to seperate it and let some airflow between them.
Hah! Not sure why my accent is so strong. Born and raised in Chicago, and people have always told me my accent sounds like Boston or maybe New York. I sure don't think so....
I'm so sorry to hear that. We've worked hard to keep the price down (except manufacturing in China). It'll last you a lifetime. Or two. And you'll bake better bread every time.
Perfect video. Straight to the point. Congrats
Thanks Diego!
I don’t have a challenger pan to do this but it has given me an idea. Nest loaf I will flip the loaf upside down halfway through. Since it has completed its spring by then it won’t have any effect on the end result. Other than possibly have top and Botton of loaf at same crispiness. Making it easier to cut through and easier to bite into. Fingers crossed.
I just received mine in the mail. My first loaf for it is proofing now. I can't wait to try it. I am very appreciative that it is made in America, and it shows on the quality of the build. It is a little spendy, but it will last forever, and someday will be passed down to my granddaughter.
Hi Jim - I tried this, and indeed it works beautifully! Thank you!
I'm so glad to hear that! I love it too.
Great video. Will be trying this today!
Hi Jim, I’m a hobby bread baker and using a Dutch oven currently. I like what I see in your bread pan but can’t afford the price. With the holidays coming I can ask to get some help from my family but wondering if you have any sales coming up? This could make this pan a possibility for me.
When I bake boules in my two LeCreuset Dutch Ovens, I use 8" or 9" circular Silpat silicone baking mats, and this completely cures the problem. Not sure if there is a rectangular size that fits the Challenger, but if not, they should offer one.
Great idea!
Love your accent
Hi Jim- I've been using two 5qt. Dutch Ovens and have pretty happy with them. The Challenger looks great, but would I be able to do two 1000g Boules in it?
Hi Mike- those will likely be too large to fit side by side in the Pan, but they will fit individually without issue.
Hi Jim, I'm just waiting for mine to be delivered now. Thank you for this design. :)
Just saying, why not drop the oven temp after the first 15 - 20 minutes (and take the cover off)? This is what many of us do with our Dutch ovens. French artisan bakers, using their deck ovens too. They call it 'drying' the bread. We call it browning the crust.
I do usually drop mine the minute I load the pan Kevin. I still sometimes get a bottom that's too dark because the thick, black cast iron retains so much heat. I'm not sure of the physics, but the extra air pocket provided by the inverted cover really helps. Would love to hear more about your tests after you get the pan.
@@ChallengerBreadware Air isn't a perfect insulator so it transfers the heat from the small mass to the larger mass. Besides that... I can't wait to try this trick. I had decided that it was just how it was. Dropping the temp when I first load the pan... apparently that doesn't affect oven spring?
@@MichaelLloyd dropping the temps when you first load the pan can actually be beneficial for spring, because it will help prevent your crust from hardening too quickly!
How do I keep from over browning the top of my loaf
Like what I see in this pan but the cost is excessive for hobby bakers. My lodge cast iron pans will have to do. I wish you would reconsider your target market.
Super nice
Thank you! So glad you liked it!!
A pizza stone on bottom rack prevents scorched bottom
Also a piece of tinfoil under the rack
See grant, bakes video on these tips
Yes, great tips!
The pizza stone doesn’t work for me but I have been putting the Dutch oven on top of the stone. Maybe I need to seperate it and let some airflow between them.
Good tip, but I was not prepared for the ... accent!
Says a Boston guy with one of his own. (-:
Hah! Not sure why my accent is so strong. Born and raised in Chicago, and people have always told me my accent sounds like Boston or maybe New York. I sure don't think so....
@@ChallengerBreadware Sounds like an Al Capone movie so Chicago makes sense. Or the three stooges if you call me a wise guy
The cost is prohibitive for most of us home bakers........
I'm so sorry to hear that. We've worked hard to keep the price down (except manufacturing in China). It'll last you a lifetime. Or two. And you'll bake better bread every time.