The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

3rd bake with my new Challenger bread pan

July 8, 2021 - 3:03pm
CalBeachBaker's picture
CalBeachBaker

3rd bake with my new Challenger bread pan

Just sharing my 3rd bake with my new Challenger bread pan. Until recently I've been struggling with steaming in my oven but as you can see I think 'problem solved'!

 

I'm happy with the crust and flavor but I need to work on the rise - I'll be working with the starter feeding times.

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Comments

Benito's picture
Benito
July 9, 2021 - 5:05am

Very nice bake, you won’t have issues with steam anymore using your Challenger pan, nice.

Benny

CalBeachBaker's picture
CalBeachBaker
July 9, 2021 - 7:25am

Thanks!

Kistida's picture
Kistida
July 9, 2021 - 6:50am

this makes me wanna make some crusty ones too! What flours are you using?

 

- Christi

CalBeachBaker's picture
CalBeachBaker
July 9, 2021 - 7:22am

Hi Christi,

 

Here's the America's Test Kitchen recipe and flours:

 

  Ch Loaf(s)Orig Recipe
 Loaf(s)121
 Ingredient  G
StarterKing Arthur Unbleached all-purpose Flour 80159105.0
 Water (room temp)6412884.0
 Sourdough Culture5711374.5
    263.5
     
DoughBob's Redmill Whole Wheat Flour 117234154.0
 King Arthur Unbleached all-purpose Flour 213425280.0
 Water (room temp)213425280.0
 Salt81610.5
  00 
    724.5
     
 Total Wt7501,500988.0
 Total Wt #s1.63.32.2
 Ch Loaf conversion1.02.01.3
     
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        
        
Kistida's picture
Kistida
July 9, 2021 - 8:35am

Let’s see if my starter is up for a crusty loaf next week! 😁

wally's picture
wally
July 10, 2021 - 1:40pm

Beautiful crumb & crust!

CalBeachBaker's picture
CalBeachBaker
July 10, 2021 - 5:25pm

I appreciate it from you and the others!