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.

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

Benny

Thanks!

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

- Christi

Hi Christi,

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

		Ch Loaf(s)		Orig Recipe
	Loaf(s)	1	2	1
	Ingredient			G
Starter	King Arthur Unbleached all-purpose Flour	80	159	105.0
	Water (room temp)	64	128	84.0
	Sourdough Culture	57	113	74.5
				263.5

Dough	Bob's Redmill Whole Wheat Flour	117	234	154.0
	King Arthur Unbleached all-purpose Flour	213	425	280.0
	Water (room temp)	213	425	280.0
	Salt	8	16	10.5
		0	0
				724.5

	Total Wt	750	1,500	988.0
	Total Wt #s	1.6	3.3	2.2
	Ch Loaf conversion	1.0	2.0	1.3

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

Beautiful crumb & crust!

I appreciate it from you and the others!