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Challenger Bread Pan

Thanks to its shallow base the challenger pan is much easier to load than conventional dutch ovens, which means I don’t need to lower my dough into the pan. Instead, the dough can be slid in and out using bread peels, or simply turned out of the proofing basket directly onto the cast iron base. It produces a great oven spring and helps develop a beautiful crust. 

I use this when I’m baking a single loaf of sourdough, my Scottish morning rolls, English muffins and cast iron pizza. 

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