A less expensive alternative to the Challenger Bread Pan is an oval dutch oven (similar dimensions). An oval dutch oven can be used for bread, may be easier to handle (depending on brand), and has the advantage of being useful in other cooking applications, such roasting meat and making stews.
I have one heck of a time getting the Challenger in and out of the oven. I have small hands and trying to get under the handles to bring the whole pan out is a huge challenge, no pun intended. The handles on the lower pan are so close to the oven rack it is hard to get a grip on them. Also, can you recommend truly heat protective gloves to take this pan in and out of the oven. I have to use layers of mitts and potholders.
You have a great channel, so much useable information. Thank you! I bake small loaves of bread often because there are only two of us. I use a round or oval enameled cast iron Dutch which I put into a cold oven and turn the temperature to 500°F and allow to heat for at least 30 minutes. The oven spring was good, but the crust, while OK, it didn’t have that shatteringly crispy crust that I was looking for. A real baker suggested that the problem was lack of steam and that professional bakeries use steam ovens. I had no idea. My solution to the inadequate steam problem was to fashion the admittedly awkward parchment paper sling for the dough, reduce the oven to the temperature I want to bake the bread at, pull the Dutch oven out, put the dough in it, pull the parchment to the side, pour in boiling water and quickly cover with the lid. The parchment doesn’t get soggy and protects the dough. I get create a real blast of steam and the crust I want.
Challenger is a beautiful pan and I have no doubt it is worth the money for many. Too rich for my blood however and I will continue to use my Le Creuset and Staub Dutch ovens as I have for the past four years. Love the channel and I look forward to all your vids. Editing is good, background music is pleasant and not too loud and your directions and explanations are clear and concise. Keep 'em coming.
I almost sent mine back but glad I stuck with it. Pros: - Very well made and seasoned. Best I have ever seen for cast iron. - Cleaver design, shallow bottom fits in the top so you can have it closed and open with both pieces in the oven, good for multiple bakes. - Great steam and good results Cons - It's heavy, and with a 700g bread in its substantial to get in and out of the oven. - It is not big enough for two loaves so my bake on a steal tray has double in time. - It is expensive albeit justified. You can get great results without it but if you like nice equipment that is versatile then this is a great choice
I bought one of these when they were first released. I found out about them from a group called The Fresh Loaf. I was able to buy one at the introductory price. It wasn't significantly less expensive, but still. I love it. The only issue I have is that it is heavy enough to make the racks in my oven bend. I have a light weight cooking try beneath it to stabilize the rack.
I have 2 challenger pans and love them.I burned myself several times using a cast iron Dutch oven and parchment paper slings. My husband loves my bread and gifted me the pans. I use them exclusively to make all my sourdough bread and recently heard I could make focaccia using just the bottom portion of the pan. I will be trying that soon! Thank you for confirming what I already know and thank you for your bread lessons, especially how to handle high hydration breads.
Having had this for around a year, I can really recommend treating it with linseed oil (hørfrøolie), before heating it up. It makes a nice glossy, non-stick and rust resistant surface. Linseed oil is the best polymerizating oil ive found.
I have baked in the Lodge Combo Cooker for a while. and just godt the Challenger. My biggest complaint is that I actually have to take the darn thing out if the oven to get the lid on/ off. I don't need to do that with the lodge. The Challenger is heavy for an old person like me (62 years) and big/ unhandy to move around with. Leaving the lid of the Challenger inside the oven during the last part of the backing saves a lot of time when baking breads serially. I frankly think baking on a steel and creating steam with a tub of water is the easiest solution in my kitchen.
I realize this is an older video but I still wanted to comment. I would love this pan and would even consider spending the ridiculous amount of money on it even though it’s just a Dutch oven and I can get one from lodge for $50 that would fit the bill. But what bothers me about it is you can’t flip it over and use it as a pot. I have other Dutch ovens that I can use the lid as a frying pan or to put my bread in, or flip it over and it becomes the cover for the pot, so you have two pots in one. This one, because of the handles on top can only be used for bread. That’s a big pan in my house for one single use.
Sune you have been an incredible source of information and I have had great fun and success baking alongside of your videos. I am looking for a new baking vessel and this one looks wonderful. I am baking several times per month and do a variety of sizes/shapes. Happy to shop your link! And that site is a great resource for many things I’ve been needing - grains and flours. Thank you and always look forward to learning from you.
I love the Challenger. Love it for all the points that Sune brought up. This is a heavy baker, butcI like that a lot...keeps steam in and produces very even baking. If you buy it, you'll love it. Make sure that it is completely dry after washing with hot water only. I put all my cast iron cookware in a oven to make sure it's good and dry.
Appreciate the review but would have liked to have seen a side-by-side comparison with some bread baked in the Challenger and bread baked in your combo cooker/Dutch oven, and your thoughts on each loaf.
I am a fan of the Challenger bread pan. And you have practically covered every detail about why The Challenger bread pan is superior to a Dutch Oven pan. It was designed especifically for baking bread. Dutch Ovens just happen to be "able" to bake bread. As far as price is concerned, its worth it. Even if one just merely makes bread once a month, the advantage is that a very large loaf can be made in one shot. So unless you get a Dutchess Dutch Oven, or The Bayou Dutch Oven; you still have the problem of possibly burning your hands putting in the kneaded bread into them, even with parchment paper. Another advantage of The Challenger is, that you can bake at a lower temperature to brown the bread crust less. Specially on the bottom. And for those that say that they cannot afford it, often what they mean is that they are not willing to change their habits to buy it. What I mean is....how many cigarettes do you buy a month, or how many beers do you guzzle on the weekend; how much money do you spend buying lottery tickets a month, or how much money do you spend on your hairdo, and nails per month. Do you buy a lot of cheap clothing, and store it away because you are a hoarding rat!. I think I've made my point. Great review!! 👏👏👍
I’ve got one; think I purchased it during a sale; but I love it; it really is an excellent product. I do a lot of baguettes and you can go ¾ length or a ficcelle. Perfect.
I'd like to try one of these, but I fell in love with this Japanese cast iron pan from a company called Oigen. It's really a Dutch oven but is also a Bundt pan and is designed to bake a loaf on the stovetop. I used it alongside the Lodge cast iron bread pan with the same recipe and the one cooked in the Oigen was more moist. In fact, I'm baking one right now on this rainy Arkansas January. You should really get your hands on some Nanbu Tekki! It's amazing.
I’m popping for this next week. I’ve been thinking about this for a few years. The price is off putting, but I bake nearly daily and I really want this.
I have had my Challenger for a little over a month. Previously I was using my Tramontina dutch oven. What I've found with the Challenger is the 'oven spring' is not happening. Once I set my dough on the pan it seems to just flatten out. I do properly pre-heat to 500 before taking it out, and putting the scored load in the pan. Not sure what I need to adjust in my recipe to get back to a nice oven spring. I have read the using the round dutch oven, the dough hits the sides then goes up, so that shape can make up for issues with the dough not having a strong enough gluten structure. Any thoughts?
Would love to see you review your bread proofer from Brød & Taylor and also a sour dough bread using buckwheat flour! Love your channel and all your sourdough recipes I've made have always been spot on!
I own the proofer and I really enjoy it. I have trouble keeping my kitchen warm enough to proof and this allows me to control the temp. It's made a big difference in my bulk fermentation.
The top structure is flimsy and it really needs a bit more design work. Because it folds up and the structure has no clips to keep the walls in place it's a tad unstable. I solved this using a couple of bits of blue tack. It does not heat the room as another poster suggested, the heat output is low and the temperature difference between it and a kitchen is slight. Nor does it heat unevenly from the bottom. The water bath carries the heat around the chamber as warm water vapour which has a high specific heat capacity and so it does heat evenly. In practice it does a superb job and holds the temperature steady with a good degree of stability e.g. no large fluctuations such as you would get with a domestic heated plant cloche. (Another way to go BTW and they fit baguettes). That water bath obviates the need for covering the dough too. Which means I can peep through the window and see what is hapening. All in all it depends on your kitchen. I ferment at 24 degrees C and during the day my kitchen hovers near enough there. So I don't really need one. Overnight my kitchen is much cooler, but I don't ferment dough overnight except in the fridge. It's great for yoghurt and sour cream BTW. Hope this helps.
I own the proofer. For sure it’s not super solid as it’s designed to work perfectly. Agreed it is not insulated. No crisis I just put a towel around it. Works…. Just fine. I do reccomend if. Challenger cast iron pan, vastly over priced, very heavy to use. I’m a chef of near 50 years. Apart from, yes, it looks quite cool, it has no benefits whatsoever, over a regular far cheaper cast iron pan. In my view (my view)!total waste (total waste) of money.
I think the best way to start is to have a flat stone or cast iron plate. Over the years I have tested about every possible way to bake bread at home and I think the most I have learned about bread was using a flat stone. I am currently using 3/4" thick polished granite slab which I use both as work surface and to bake on it. Covered cast iron pan like this is fantastic for various reasons (especially convenience), but it blocks your view of what is happening with your bread and I think it is important to observe your bread baking without opening the oven. You can achieve same results with a granite slab (having another pan with boiling water blocking the radiant heat from the heater) which is less convenient but lets you see what is happening to your bread. Flat surface will help you learn to shape your bread correctly -- any vessel that contains the bread will hide your shaping mistakes. Also granite slab will be quite cheap, at least here in Poland (mine, the size of my oven, was about 25USD) and take much less space in your kitchen. It is also more versatile as you can bake other things on it like pizza.
Thank you for the great review! I bought the Le Creuset bread oven because it went on sale! I am enjoying the cast iron heating with the protection of the enamel! 🥖
Thanks for sharing. Would love to hear about your views on Romertopf and how to use it for bread baking. Was told not to load cold dough into preheated clay pot. But I usually restart my dough in the fridge.
Hello Sune First of all, thank you for the quality of your communications, especially with regard to the content that is always relevant. I noticed that you don’t add water or ice during your cooking. I suppose that the high % of hydration provides enough steam, but imagine a 58% firm dough, would it produce enough steam or should we have to add some?
The only advantages I see are the low sides and the longer length. The major disadvantages (other than the cost) are the weight and the fact that no steps can be done with one hand. I have a vintage aluminum Wagner that is probably 1/3 the weight and can be handled with one hand if necessary.
I will stick with the Brovn , love it! You can see the bake and all shaped 700 gram doughs went wel so far. It is way cheaper to buy and will heat way quicker as well (=energy saving)
I use a ceramic cloche, it works well and is much cheaper. Also rather than pre-heating I wet the inside of the lid for extra steam, I find that to be very effective.
Thanks, Sune. Great video! I love my Challenger 😄 I also did a side by side comparison of the Challenger and my Dutch oven on my channel. Very subtle differences between the results of the two sourdough breads, but the Challenger is amazing if one has the budget for it, in my opinion 😄
Thank you for this review. I am not sure if you've done it already... As a beginner baker I am looking for a good sets of oven mitts. My regular mitts are getting charred.
Love to see your reviews. Thanks. By the way, I have adapted your best sourdough recipe to make two loaves in different variations. By far, your bread instruction is the best on the internet and UA-cam.
I would love one of these pans and may well get one...my only issue is weight...I am not very big and am a bit worried it might get the best of me, but I guess since it’s two pieces, that would help. It is a fabulous tool. Thanks for the in depth review. 😊🧑🏼🍳
Wonderful mate, always helpful videos. Are you able to find out a way to bake 4 bread in one oven simultaneously? I bake a lots for friends and family and wanna figure out the ultimate way to bake 4 breads in one batch. Thanks heaps
America's test kitchen has done some reviews on this. You want as long of a knife as possible, with large pointy teeth. I have the Mercer 10" bread knife and it is a lightsaber for bread and delicate foods like cake or harder to cut things like tomatoes. It also doesn't cost a a lot so when it eventually gets dull, it is easy to replace. I sharpen all of my knives by hand, but I don't find sharpening serrated knives to be worth it. I have had mine for 3 years and it feels about as sharp as when I got it.
I just bought a challenger bread pan using your link. :) I wanted it for so long and I prefer to do it and help people like you. BTW, things I didn't like at all (of course it is not your fault): 200 euros for the bread pan, plus more than 100 euros of taxes and shipping!
Tip - try getting it used! Got most of my baking stuff used so I don't feel burned if it does not become a lasting hobby. If you look at Ebay etc. you can see that the allure fades for some. :-)
Even if there is a bias there, you were honest in your review. Thanks. I’ve been thinking about getting one and this review has made my decision easier, I’ll be buying the Lodge Combo Cooker. 😂👍🏻 Edit to add that I would buy the challenger but I’m a cheapskate and I only bake a couple of dozen loaves a year.
A real honest review Sune. Thanks. The people at Challenger are definitely a little proud of their Dutch oven @ $225, but they, no doubt, don't have near as long of an assembly line as Lodge. It is a beautiful product but too rich for my veins.
Hi Sune I love your channel and your clear style of presenting. I also appreciate the range you cover: recipes, experiment and review/tests of equipment. Thank you!
The con is I can't fit two Challengers in my oven. I can fit two lodge cast iron dutch ovens and can bake two loaves at a time. Then there is the price difference.
Budget, size and efficiency of baking two loaves make this prohibitive to me. Nice for the baker/cook who likes the have very precise tools. I like to bake, eat, and give gifts. No time or money for one by one.
I’m glad that you gave an honest review. I personally do not have the Challenger, but am considering buying one. The fact that you do not have to drop your loaf into the hot pan is good enough for me. I guess I’m hoping that the price will still come down or I win one .
I have the Le Crueset bread cloche. I haven’t been able to find a single example on UA-cam, of a serious baker demonstrating its abilities! It would be great if you would review it! Klaus
I really appreciate your honesty about cost-benefit, and your possible bias in light of your getting a commission if someone buys this product using your link. Since I suffer from living with a too-small kitchen, I wouldn't buy a product like this which can be used for only one thing. Everything I own needs to be multi-purpose (well, almost everything! I haven't found a second use yet for my lame).
Here is an idea for a future video. First a bit of background. I purchased a 4 quart Cambro container to help judge the rise during proofing. I have watched your videos on proofing and watched you mark off your container. What I find is that the starting line is extremely subjective with spaces and uneven top. But it is easy to read off the finish height as the dough fills all the voids as it rises. My conclusion is that you personally just know how high the dough should rise because you always use the same amount of dough and have experience so you know how high in your container is the correct height. What would be helpful is for you to tell us what the finish volume is not based on the dough but rather based on the bakers weight of the dough or some other knowable quantity preferable a weight. Weight can be measured where what you were doing in terms of starting height cannot be determined with any useful accuracy. So for example if you are using 700 grams of flour, proof until you have 3 liters of total dough. Those are just examples and I have no idea if they are close to correct. Just picking them to get my point across.
Thank you for the video and the review. I bake in Emile Henry cloche and I always get an excellent result, but it's great to know about other products out there:)
Really enjoyed your review. Would love to buy one of these but only bake 1-2 loaves a week. I bought the Zatoba through the link on your you tube channel its great and beautiful. Have now bought one for Christmas gift for my son in law. I would like to see more reviews of equipment, banatons, yoghurt makers ( for prooving) would be gratefully viewed 😁
+1 on bannetons. Availability is different globally so would really want to see what different materials offer - diy bowl or collander vs plastic vs cane. With and without cloth. Best lame IMO is from wire monkey. Holding the razor alone is a little too sketchy. Wire monkey is the next best thing for controlled scoring.
I bought it and wish it was three inches longer. I bake 800 gram free standing sandwich loaves and they simply won't fit in this baker. The biggest I can put in is 600 grams and that has to go in at an angle to fit. Also, the baker has a tendency to burn the bottom of the loaf. I've discovered that once I lift the cover after the first 15 to 20 minutes I need to place the bottom of the baker on a cold aluminum baking sheet to keep the bottom of the bread from burning.
800 grams is a small bread in the middle of the baker for me. How is it shaped? :) I found that a baking steel or stone is great to avoid scorching. It's not only a problem in the Challenger, but in all cast-iron pans :)
@@Foodgeek That's flour only, not total dough weight which in addition to water contains 120 grams of starter. And up until now I use used stone as my base on steel at the top with lava stone for steam. I was hoping to eliminate a few steps.
Could you please review the Netherton Spun Iron Baking Cloche? Would be great to know how it compares to Challenger since it's quite a bit lighter. Thanks!
As always, your videos are succinct, well edited, interspersed with lovely music. As it does so often though, UA-cam interrupts with irrelevant ads that are ridiculously long based on the length of your video. And its slmost as though they search for the most inconvenient place in which to insert them. Sorry for the rant - YT is just particularly annoying today. I appreciate the advice you included regarding who it will most benefit & why. Great review.
It’s a better buy than a Cuisinart Dutch Oven, and it would allow me to make long breads rather than rounds. Maybe after the first of the year. I guess it comes pre-seasoned.
Two things: 1- Would love a review of the Fourneau Oven- also expensive and debating this or the challenger. Also, you put your bread right on the challenger and score- what about those of us that do more intricate scoring and take time? I assume we would have to cut parchment exactly to size to put it on to avoid the challenger not sealing vs using a bread sling? Lastly, Challenger should over a discount to your subscribers as many others like Fourneau do. We would be more inclined to purchase with your link
I don't actually place my bread on the Challenger and score. You must think of The Bread Code 😊 I use a peel 😊 I didn't know of the Fourneau, but that does look cool 😊
Using your master recipe are you are able to fit 2 batards in this at once? I usually make a batard and a boule as I can bake both at the same time one in my lodge combo and one in my Emile henry
Hi Sune, I’m thinking about baking a loaf in a iron skillet + Dutch oven but in my normal kitchen induction herd (not in the oven). Have you ever tried this?
I ordered this as soon as I finished viewing your video. I had the lodge but was not happy with it as the dough kept getting hit on the sides and I never really got great steam even though I did preheat for 1 hour on steel plate. Great equipment is so important just like cooking with copper or le Creuset.
Since finding your channel I now make lovely consistent sourdough bread but one thing I would like to know is can we make a sourdough loaf of bread on for example a camp fire or open fire? Would it be possible at all? Thanks Sune
A while back you did a video on the effect of varying the amount of whole wheat flour in your dough...but I am curious about what happens when you have no whole wheat flour in your dough besides what is in your starter. Also, if you wanted to make a thinner and less intense crust, how would you do that? My girlfriend has sensitive teeth, and though I love a hearty crust and she loves the flavor of the sourdough, it hurts her mouth. Any ideas?
I agree with you but I think in the U.S.A. the price is reasonable but in other countries, E.U and Asia the prices include tax and shipping is more than $500.just for baking sourdough anyone knows that the good method is more important.
Putting price aside, this is a beautiful piece of hardware with the ability to bake bread in other shapes than round. However, the Lodge Combo is NOT a uni-tasker and can be used for many other things by simply inverting it. All depend upon your needs.
I have been "umming and arring" over one of these for a couple of years and have been using my trusty Le Creuset in the mean time, but they do mean it is pretty much one shape only....but they are a whole lot of money in the UK...£350!!!
If $225 sounded like a lot of money back then this company now charges $299 USD for this product. The good news is that Deli&Co, a Brazilian company has made a comparable very well made oval cast iron bread pan multicooker that sells for $150 USD go ahead and check them out if money is an issue. This product is overpriced and hope the competition drives the price back down.
Good evening. I would like to know what is the high of Challenge. The dimensions everywhere 39x26cm . But no high . I have small AEG oven, and it is very important for me. Thank you
@@l.schwab8435 Hi Leo. yes, I preheat it in the oven and put the cold bread straight from the fridge in when hot. You can also place the cold bread in the cold RT in the cold oven (never a cold RT in a preheated oven) but I prefer the "Dutch Oven" way. Did you ever bake bread in the topf?
@@vdhorstmo Hi, yes i baked some breads in my RT. But in fact i am afraid to damage it with cold dough and otherwise to begin with cold RT and cold dough IT results in problems to get out the bread from RT after banking. So i prefer to use a cast iron pot. Kind regards.
You say that it was designed lower, is that the depth of the lower pan? And, how do you remove the lid when the pan is in the oven placed in the opposite direction that you placed it?
Is there any other, which you would recommend for round breads and batards? The brovn looks great but I’m not sure if a ~750g batard will fit in (which in my case should) :)
The pan looks great and I am sure that it bakes great. Way out of my price range though. I don't bake enough Batards to justify that price. What I will say, is that The Lodge Cast Iron Company should have been the most well-funded to create a similar pan like this one at a more affordable price. I remember looking for a pan shaped for batards on their site with no luck. They could have made a lot of money for themselves, while making it more affordable for the home baker. As applies to most things, mentioning the term "Artisan" makes the price go up accordingly. I would spend one hundred dollars for this pan if I preferred to bake batards, but not double plus. I understand it was costly to research and engineer and the price is high for now. Maybe someone else will come up with a more affordable alternative or the price will drop on this one sometime in the future.
You get the same results with a Lodge as you do with this. No difference :) It is really expensive, but I love mine though :) I'm pretty sure Jim tries to sell it as cheaply as possible, being a tiny business. You know when you do something in the 100-thoustands, it gets a lot cheaper than in the 100's :)
With roaster pan cover demonstrated in baking the sourdough bread, I also use it to bake my sourdough bread except that I place the bread dough into the pan and use the lip cover. My problem is that the top crumb cannot create a nice crust that is not super hard to slice and some time the bread didn‘t fully cooked at the bottom unless I added more time. However, doing that will make the top crust becoming even darker. I have a feeling that the placement distance of the pan level between the stove rings, the oven temperature (ferenheit) and length of time baking it with lid on and lid off have something to do with the problem I faced. Do you have any suggestion to improve to get a proper crust and yet fully cooked dough in the bottom using the roaster pan like what oven temperature and timing bake with lid on and lid off? Thanks very much.
I was just wondering. At food geek do we geek at other foods too. Or are we gonna stick it to sourdough only. Just really curious if your gonna widen the horizon in the future.
I copy-pasted this from their site: "EXTERIOR (Includes Handles) Length 15.4 in / 392 mm Width 10.5 in / 266 mm Height 5.4 in / 136 mm INTERIOR Length 11.5 in / 292 mm Width 9 in / 228 mm Height 5 in/ 127 mm WEIGHT Total 22.0 lbs / 10.0 kg Lid 12.63 lbs / 5.73 kg Base 9.37 lbs / 4.27 kg MATERIAL Our pan is made from cast iron with the following percentages of other metals: carbon 2.5-4.2, silicon 1.0-3.0, manganese 0.15-1.0, sulfur 0.02-0.25, phosphorus 0.02-1.0." So, no :)
Loved your review and this pan. I was about to order it, even though it is a splurge, price-wise, When I went to finalize the purchase, I saw that the cost is $279 ..You had quoted $225. I just cannot justify that price and will decide to pass on this purchase. Any information on the discrepancy of the price? Thanks so much for your answer.
They sent out an email a couple of months back that because of prices going up for raw materials, they would have to raise the price. My review is about a year old 😊
A less expensive alternative to the Challenger Bread Pan is an oval dutch oven (similar dimensions). An oval dutch oven can be used for bread, may be easier to handle (depending on brand), and has the advantage of being useful in other cooking applications, such roasting meat and making stews.
I have one heck of a time getting the Challenger in and out of the oven. I have small hands and trying to get under the handles to bring the whole pan out is a huge challenge, no pun intended. The handles on the lower pan are so close to the oven rack it is hard to get a grip on them. Also, can you recommend truly heat protective gloves to take this pan in and out of the oven. I have to use layers of mitts and potholders.
You have a great channel, so much useable information. Thank you! I bake small loaves of bread often because there are only two of us. I use a round or oval enameled cast iron Dutch which I put into a cold oven and turn the temperature to 500°F and allow to heat for at least 30 minutes. The oven spring was good, but the crust, while OK, it didn’t have that shatteringly crispy crust that I was looking for. A real baker suggested that the problem was lack of steam and that professional bakeries use steam ovens. I had no idea. My solution to the inadequate steam problem was to fashion the admittedly awkward parchment paper sling for the dough, reduce the oven to the temperature I want to bake the bread at, pull the Dutch oven out, put the dough in it, pull the parchment to the side, pour in boiling water and quickly cover with the lid. The parchment doesn’t get soggy and protects the dough. I get create a real blast of steam and the crust I want.
Challenger is a beautiful pan and I have no doubt it is worth the money for many. Too rich for my blood however and I will continue to use my Le Creuset and Staub Dutch ovens as I have for the past four years. Love the channel and I look forward to all your vids. Editing is good, background music is pleasant and not too loud and your directions and explanations are clear and concise. Keep 'em coming.
I purchased one of these a week before I saw this video, and agree with everything you say about it. It’s transformed my baking.
I almost sent mine back but glad I stuck with it.
Pros:
- Very well made and seasoned. Best I have ever seen for cast iron.
- Cleaver design, shallow bottom fits in the top so you can have it closed and open with both pieces in the oven, good for multiple bakes.
- Great steam and good results
Cons
- It's heavy, and with a 700g bread in its substantial to get in and out of the oven.
- It is not big enough for two loaves so my bake on a steal tray has double in time.
- It is expensive albeit justified.
You can get great results without it but if you like nice equipment that is versatile then this is a great choice
It sounds like your experience mirrors mine 😊
I bought one of these when they were first released. I found out about them from a group called The Fresh Loaf. I was able to buy one at the introductory price. It wasn't significantly less expensive, but still.
I love it. The only issue I have is that it is heavy enough to make the racks in my oven bend. I have a light weight cooking try beneath it to stabilize the rack.
I have 2 challenger pans and love them.I burned myself several times using a cast iron Dutch oven and parchment paper slings. My husband loves my bread and gifted me the pans. I use them exclusively to make all my sourdough bread and recently heard I could make focaccia using just the bottom portion of the pan. I will be trying that soon! Thank you for confirming what I already know and thank you for your bread lessons, especially how to handle high hydration breads.
Having had this for around a year, I can really recommend treating it with linseed oil (hørfrøolie), before heating it up. It makes a nice glossy, non-stick and rust resistant surface. Linseed oil is the best polymerizating oil ive found.
I have baked in the Lodge Combo Cooker for a while. and just godt the Challenger.
My biggest complaint is that I actually have to take the darn thing out if the oven to get the lid on/ off. I don't need to do that with the lodge. The Challenger is heavy for an old person like me (62 years) and big/ unhandy to move around with.
Leaving the lid of the Challenger inside the oven during the last part of the backing saves a lot of time when baking breads serially.
I frankly think baking on a steel and creating steam with a tub of water is the easiest solution in my kitchen.
I realize this is an older video but I still wanted to comment. I would love this pan and would even consider spending the ridiculous amount of money on it even though it’s just a Dutch oven and I can get one from lodge for $50 that would fit the bill. But what bothers me about it is you can’t flip it over and use it as a pot. I have other Dutch ovens that I can use the lid as a frying pan or to put my bread in, or flip it over and it becomes the cover for the pot, so you have two pots in one. This one, because of the handles on top can only be used for bread. That’s a big pan in my house for one single use.
Sune you have been an incredible source of information and I have had great fun and success baking alongside of your videos. I am looking for a new baking vessel and this one looks wonderful. I am baking several times per month and do a variety of sizes/shapes. Happy to shop your link! And that site is a great resource for many things I’ve been needing - grains and flours. Thank you and always look forward to learning from you.
I love the Challenger. Love it for all the points that Sune brought up. This is a heavy baker, butcI like that a lot...keeps steam in and produces very even baking. If you buy it, you'll love it. Make sure that it is completely dry after washing with hot water only. I put all my cast iron cookware in a oven to make sure it's good and dry.
Appreciate the review but would have liked to have seen a side-by-side comparison with some bread baked in the Challenger and bread baked in your combo cooker/Dutch oven, and your thoughts on each loaf.
They really wouldn't be much different 😊 IMf you want the Challenger it should be for the other things I touch in the video 😊
I am a fan of the Challenger bread pan. And you have practically covered every detail about why The Challenger bread pan is superior to a Dutch Oven pan. It was designed especifically for baking bread. Dutch Ovens just happen to be "able" to bake bread. As far as price is concerned, its worth it. Even if one just merely makes bread once a month, the advantage is that a very large loaf can be made in one shot.
So unless you get a Dutchess Dutch Oven, or The Bayou Dutch Oven; you still have the problem of possibly burning your hands putting in the kneaded bread into them, even with parchment paper. Another advantage of The Challenger is, that you can bake at a lower temperature to brown the bread crust less. Specially on the bottom.
And for those that say that they cannot afford it, often what they mean is that they are not willing to change their habits to buy it. What I mean is....how many cigarettes do you buy a month, or how many beers do you guzzle on the weekend; how much money do you spend buying lottery tickets a month, or how much money do you spend on your hairdo, and nails per month. Do you buy a lot of cheap clothing, and store it away because you are a hoarding rat!. I think I've made my point. Great review!! 👏👏👍
I’ve got one; think I purchased it during a sale; but I love it; it really is an excellent product. I do a lot of baguettes and you can go ¾ length or a ficcelle. Perfect.
I'd like to try one of these, but I fell in love with this Japanese cast iron pan from a company called Oigen. It's really a Dutch oven but is also a Bundt pan and is designed to bake a loaf on the stovetop. I used it alongside the Lodge cast iron bread pan with the same recipe and the one cooked in the Oigen was more moist. In fact, I'm baking one right now on this rainy Arkansas January. You should really get your hands on some Nanbu Tekki! It's amazing.
I’m popping for this next week. I’ve been thinking about this for a few years. The price is off putting, but I bake nearly daily and I really want this.
I have had my Challenger for a little over a month. Previously I was using my Tramontina dutch oven. What I've found with the Challenger is the 'oven spring' is not happening. Once I set my dough on the pan it seems to just flatten out. I do properly pre-heat to 500 before taking it out, and putting the scored load in the pan. Not sure what I need to adjust in my recipe to get back to a nice oven spring. I have read the using the round dutch oven, the dough hits the sides then goes up, so that shape can make up for issues with the dough not having a strong enough gluten structure. Any thoughts?
Would love to see you review your bread proofer from Brød & Taylor and also a sour dough bread using buckwheat flour! Love your channel and all your sourdough recipes I've made have always been spot on!
I own the proofer and I really enjoy it. I have trouble keeping my kitchen warm enough to proof and this allows me to control the temp. It's made a big difference in my bulk fermentation.
The top structure is flimsy and it really needs a bit more design work. Because it folds up and the structure has no clips to keep the walls in place it's a tad unstable. I solved this using a couple of bits of blue tack. It does not heat the room as another poster suggested, the heat output is low and the temperature difference between it and a kitchen is slight. Nor does it heat unevenly from the bottom. The water bath carries the heat around the chamber as warm water vapour which has a high specific heat capacity and so it does heat evenly.
In practice it does a superb job and holds the temperature steady with a good degree of stability e.g. no large fluctuations such as you would get with a domestic heated plant cloche. (Another way to go BTW and they fit baguettes).
That water bath obviates the need for covering the dough too. Which means I can peep through the window and see what is hapening.
All in all it depends on your kitchen. I ferment at 24 degrees C and during the day my kitchen hovers near enough there. So I don't really need one. Overnight my kitchen is much cooler, but I don't ferment dough overnight except in the fridge. It's great for yoghurt and sour cream BTW.
Hope this helps.
I own the proofer. For sure it’s not super solid as it’s designed to work perfectly. Agreed it is not insulated. No crisis I just put a towel around it. Works…. Just fine. I do reccomend if.
Challenger cast iron pan, vastly over priced, very heavy to use. I’m a chef of near 50 years. Apart from, yes, it looks quite cool, it has no benefits whatsoever, over a regular far cheaper cast iron pan. In my view (my view)!total waste (total waste) of money.
Bread proofer is great, works perfectly. It’s not insulated (but very low elec consumption) I just wrap a towel around it to help keep the heat in.
I think the best way to start is to have a flat stone or cast iron plate. Over the years I have tested about every possible way to bake bread at home and I think the most I have learned about bread was using a flat stone. I am currently using 3/4" thick polished granite slab which I use both as work surface and to bake on it.
Covered cast iron pan like this is fantastic for various reasons (especially convenience), but it blocks your view of what is happening with your bread and I think it is important to observe your bread baking without opening the oven. You can achieve same results with a granite slab (having another pan with boiling water blocking the radiant heat from the heater) which is less convenient but lets you see what is happening to your bread.
Flat surface will help you learn to shape your bread correctly -- any vessel that contains the bread will hide your shaping mistakes.
Also granite slab will be quite cheap, at least here in Poland (mine, the size of my oven, was about 25USD) and take much less space in your kitchen. It is also more versatile as you can bake other things on it like pizza.
I’ve had my Challenger for awhile...love it..great oven.....cute mini baguettes...just perfect for two!!!
Thank you for the great review! I bought the Le Creuset bread oven because it went on sale! I am enjoying the cast iron heating with the protection of the enamel! 🥖
Thanks for sharing. Would love to hear about your views on Romertopf and how to use it for bread baking. Was told not to load cold dough into preheated clay pot. But I usually restart my dough in the fridge.
Please do more reviews! My round clay baker developed a crack after using it yesterday and I bake twice a week, so this was timely!
Hello Sune
First of all, thank you for the quality of your communications, especially with regard to the content that is always relevant. I noticed that you don’t add water or ice during your cooking. I suppose that the high % of hydration provides enough steam, but imagine a 58% firm dough, would it produce enough steam or should we have to add some?
It still has 58% water. And honestly a 58% hydrated dough won't need oven spring. It'll stay in the shape that you make it 😊
The only advantages I see are the low sides and the longer length. The major disadvantages (other than the cost) are the weight and the fact that no steps can be done with one hand. I have a vintage aluminum Wagner that is probably 1/3 the weight and can be handled with one hand if necessary.
I will stick with the Brovn , love it! You can see the bake and all shaped 700 gram doughs went wel so far. It is way cheaper to buy and will heat way quicker as well (=energy saving)
Yes, plus being able to see it grow is awesome :D
Apparently it’s not available in the US
I use a ceramic cloche, it works well and is much cheaper. Also rather than pre-heating I wet the inside of the lid for extra steam, I find that to be very effective.
Thanks, Sune. Great video! I love my Challenger 😄 I also did a side by side comparison of the Challenger and my Dutch oven on my channel. Very subtle differences between the results of the two sourdough breads, but the Challenger is amazing if one has the budget for it, in my opinion 😄
Yes, not much difference as my previous experiments also show :)
Thank you for this review. I am not sure if you've done it already... As a beginner baker I am looking for a good sets of oven mitts. My regular mitts are getting charred.
Sune, thanks for the info on the Challenger. Have you looked at the Fourneau bread oven? I’d love to see a comparison. Thanks
I’ve talked to Fourneau and they will send me one to review. Not sure when it will be here though 😊
Love to see your reviews. Thanks. By the way, I have adapted your best sourdough recipe to make two loaves in different variations. By far, your bread instruction is the best on the internet and UA-cam.
I would love one of these pans and may well get one...my only issue is weight...I am not very big and am a bit worried it might get the best of me, but I guess since it’s two pieces, that would help. It is a fabulous tool. Thanks for the in depth review. 😊🧑🏼🍳
i have the Challenger Bread Pan and it is an excellent product. I paid $295 here in the US,, money well spent.
Wonderful mate, always helpful videos.
Are you able to find out a way to bake 4 bread in one oven simultaneously? I bake a lots for friends and family and wanna figure out the ultimate way to bake 4 breads in one batch. Thanks heaps
Love to hear a review about bread knifes. Love all you experiments and comparisons, well thought out and presented. So helpful. Thank-you.
America's test kitchen has done some reviews on this. You want as long of a knife as possible, with large pointy teeth. I have the Mercer 10" bread knife and it is a lightsaber for bread and delicate foods like cake or harder to cut things like tomatoes. It also doesn't cost a a lot so when it eventually gets dull, it is easy to replace. I sharpen all of my knives by hand, but I don't find sharpening serrated knives to be worth it. I have had mine for 3 years and it feels about as sharp as when I got it.
@@arnoldkotlyarevsky383 I bought this knife also after watching the ATK review. I believe it was $14 and it is perfect for slicing bread.
Bought this one. It's very nice and sharp, be careful.
Breadtopia’s Choice - Offset Bread Knife
I just bought a challenger bread pan using your link. :) I wanted it for so long and I prefer to do it and help people like you.
BTW, things I didn't like at all (of course it is not your fault): 200 euros for the bread pan, plus more than 100 euros of taxes and shipping!
Tip - try getting it used! Got most of my baking stuff used so I don't feel burned if it does not become a lasting hobby. If you look at Ebay etc. you can see that the allure fades for some. :-)
Not a bad idea :)
I’ve used the challenger for three years and I swear by it. I have never burned myself while using this vessel.
Sune. I purchased another Challenger bread pan though your link so you get the reward. Appreciate all I've learned from you. Thank you.
Thank you so much for supporting me this way :)
Are you able to fit two in your oven at the same time? :)
Even if there is a bias there, you were honest in your review. Thanks. I’ve been thinking about getting one and this review has made my decision easier, I’ll be buying the Lodge Combo Cooker. 😂👍🏻
Edit to add that I would buy the challenger but I’m a cheapskate and I only bake a couple of dozen loaves a year.
The fact that you can also cook many different items in the Lodge by simply inverting it is a real plus.
@@mikewurlitzer5217 I think you can do that in the challenger as well.instagram.com/p/CGpjdZtpQcc/?igshid=1klpxmo3lbqew 🍗
A real honest review Sune. Thanks. The people at Challenger are definitely a little proud of their Dutch oven @ $225, but they, no doubt, don't have near as long of an assembly line as Lodge. It is a beautiful product but too rich for my veins.
Close to 300 now.
Hi Sune
I love your channel and your clear style of presenting. I also appreciate the range you cover: recipes, experiment and review/tests of equipment. Thank you!
If you have a Lodge double dutch, invert it and it functions like this vessel.
Just ordered one and am really looking forward to upping my bread-baking game.
Awesome. I hope you will be happy with it 😁
Just ordered one thanks to your review. Hope you make a bundle because your experiments, recipes and reviews are worth it!
The con is I can't fit two Challengers in my oven. I can fit two lodge cast iron dutch ovens and can bake two loaves at a time. Then there is the price difference.
Budget, size and efficiency of baking two loaves make this prohibitive to me. Nice for the baker/cook who likes the have very precise tools. I like to bake, eat, and give gifts. No time or money for one by one.
I’m glad that you gave an honest review. I personally do not have the Challenger, but am considering buying one. The fact that you do not have to drop your loaf into the hot pan is good enough for me. I guess I’m hoping that the price will still come down or I win one .
Lodge combo cooker or 5qt dutch oven are the best budget options. Challenger looks great, but i can't justify it for the price.
I have the Le Crueset bread cloche. I haven’t been able to find a single example on UA-cam, of a serious baker demonstrating its abilities! It would be great if you would review it!
Klaus
I really appreciate your honesty about cost-benefit, and your possible bias in light of your getting a commission if someone buys this product using your link. Since I suffer from living with a too-small kitchen, I wouldn't buy a product like this which can be used for only one thing. Everything I own needs to be multi-purpose (well, almost everything! I haven't found a second use yet for my lame).
Here is an idea for a future video. First a bit of background.
I purchased a 4 quart Cambro container to help judge the rise during proofing. I have watched your videos on proofing and watched you mark off your container. What I find is that the starting line is extremely subjective with spaces and uneven top. But it is easy to read off the finish height as the dough fills all the voids as it rises. My conclusion is that you personally just know how high the dough should rise because you always use the same amount of dough and have experience so you know how high in your container is the correct height.
What would be helpful is for you to tell us what the finish volume is not based on the dough but rather based on the bakers weight of the dough or some other knowable quantity preferable a weight. Weight can be measured where what you were doing in terms of starting height cannot be determined with any useful accuracy.
So for example if you are using 700 grams of flour, proof until you have 3 liters of total dough. Those are just examples and I have no idea if they are close to correct. Just picking them to get my point across.
Thank you for the video and the review. I bake in Emile Henry cloche and I always get an excellent result, but it's great to know about other products out there:)
Really enjoyed your review. Would love to buy one of these but only bake 1-2 loaves a week. I bought the Zatoba through the link on your you tube channel its great and beautiful. Have now bought one for Christmas gift for my son in law. I would like to see more reviews of equipment, banatons, yoghurt makers ( for prooving) would be gratefully viewed 😁
Review of different bannetons and bread lames (including razor all alone)
+1 on bannetons. Availability is different globally so would really want to see what different materials offer - diy bowl or collander vs plastic vs cane. With and without cloth.
Best lame IMO is from wire monkey. Holding the razor alone is a little too sketchy. Wire monkey is the next best thing for controlled scoring.
@@mattmeola I have been gifted a few lames and I still use a standard box cutter/utility knife.
Definitely need a direct comparison between handled lame's and disk lamed
What do you put in oven (square shape) under Challenger pan when you bake .
That is look like pizza stone . We need to buy pizza stone too .
I used to put it on a baking steel, but these days I just use an oven rack 😊
I bought it and wish it was three inches longer. I bake 800 gram free standing sandwich loaves and they simply won't fit in this baker. The biggest I can put in is 600 grams and that has to go in at an angle to fit. Also, the baker has a tendency to burn the bottom of the loaf. I've discovered that once I lift the cover after the first 15 to 20 minutes I need to place the bottom of the baker on a cold aluminum baking sheet to keep the bottom of the bread from burning.
800 grams is a small bread in the middle of the baker for me. How is it shaped? :)
I found that a baking steel or stone is great to avoid scorching. It's not only a problem in the Challenger, but in all cast-iron pans :)
@@Foodgeek That's flour only, not total dough weight which in addition to water contains 120 grams of starter. And up until now I use used stone as my base on steel at the top with lava stone for steam. I was hoping to eliminate a few steps.
I wish you had posted this last week, we just ordered one on Monday, and would have been more than happy to help you out.
I just got the challenger, wish me luck, great video, God bless you
Great in-depth review, very many thanks.
Thank you for your work! Can you please make an experiment to demonstrate if bannetones are really necessary? cheers!
It depends a lot of the slackness of your dough. A very slack dough will need the banneton, but a firm dough won't :)
@@Foodgeek and why is a banneton better than a plastic or a regular basket? :-)
shame, looks neat but gets very expensive when you have to import it to denmark allmost 2000kr when its on sale(like now) and 2500kr when not.
Could you please review the Netherton Spun Iron Baking Cloche? Would be great to know how it compares to Challenger since it's quite a bit lighter. Thanks!
Is there a silicone and fiberglass baking mat which fits the Challenger? I'm quite surprised that they don't have their own such accessory!
I definitly want to see more alternatives for baking at home. It’s quite great!
As always, your videos are succinct, well edited, interspersed with lovely music. As it does so often though, UA-cam interrupts with irrelevant ads that are ridiculously long based on the length of your video. And its slmost as though they search for the most inconvenient place in which to insert them. Sorry for the rant - YT is just particularly annoying today. I appreciate the advice you included regarding who it will most benefit & why. Great review.
Hi Sune. In the video you mention the Brown with a glass dome.
Where can I find tgat?
Please carry on reviewing tools for sour dough bread baking.
It’s a better buy than a Cuisinart Dutch Oven, and it would allow me to make long breads rather than rounds. Maybe after the first of the year. I guess it comes pre-seasoned.
Two things: 1- Would love a review of the Fourneau Oven- also expensive and debating this or the challenger. Also, you put your bread right on the challenger and score- what about those of us that do more intricate scoring and take time? I assume we would have to cut parchment exactly to size to put it on to avoid the challenger not sealing vs using a bread sling? Lastly, Challenger should over a discount to your subscribers as many others like Fourneau do. We would be more inclined to purchase with your link
I don't actually place my bread on the Challenger and score. You must think of The Bread Code 😊 I use a peel 😊
I didn't know of the Fourneau, but that does look cool 😊
@@Foodgeek @4:00
Using your master recipe are you are able to fit 2 batards in this at once? I usually make a batard and a boule as I can bake both at the same time one in my lodge combo and one in my Emile henry
Possibly. The 700 gram loaves aren't that big. Never tried though :)
Hi Sune, I’m thinking about baking a loaf in a iron skillet + Dutch oven but in my normal kitchen induction herd (not in the oven). Have you ever tried this?
That sounds interesting. The questions that come to mind are: does it get hot enough? Will the bottom scorch? Let me know if you try it :)
I ordered this as soon as I finished viewing your video. I had the lodge but was not happy with it as the dough kept getting hit on the sides and I never really got great steam even though I did preheat for 1 hour on steel plate. Great equipment is so important just like cooking with copper or le Creuset.
I am curious to know if you prefer the Champion over your other baking methods, and if you will be using the Champion going forward??
Aside from the shape difference, how would you compare the Challenger bread pan to your Brovn?
Since finding your channel I now make lovely consistent sourdough bread but one thing I would like to know is can we make a sourdough loaf of bread on for example a camp fire or open fire? Would it be possible at all? Thanks Sune
So glad it worked out and I love bread too hugs and loves
A while back you did a video on the effect of varying the amount of whole wheat flour in your dough...but I am curious about what happens when you have no whole wheat flour in your dough besides what is in your starter. Also, if you wanted to make a thinner and less intense crust, how would you do that? My girlfriend has sensitive teeth, and though I love a hearty crust and she loves the flavor of the sourdough, it hurts her mouth. Any ideas?
Try keeping it covered for the entire bake :)
Please do a test with a baking stone and a pan for steam, no cover, vs a Dutch oven. Dutch oven limits me to one loaf at a time.
What’s the best way to make steam to bake sourdough bread? | Foodgeek Baking
ua-cam.com/video/1CmqBgL_dtE/v-deo.html
Thank you. Very helpful.
I agree with you but I think in the U.S.A. the price is reasonable but in other countries, E.U and Asia the prices include tax and shipping is more than $500.just for baking sourdough anyone knows that the good method is more important.
Putting price aside, this is a beautiful piece of hardware with the ability to bake bread in other shapes than round. However, the Lodge Combo is NOT a uni-tasker and can be used for many other things by simply inverting it. All depend upon your needs.
I have been "umming and arring" over one of these for a couple of years and have been using my trusty Le Creuset in the mean time, but they do mean it is pretty much one shape only....but they are a whole lot of money in the UK...£350!!!
do you use convection bake or non convection? I notice your oven has a fan and appears to be running.
I most commonly use convection. Mostly to brown my breads more 😊
If $225 sounded like a lot of money back then this company now charges $299 USD for this product. The good news is that Deli&Co, a Brazilian company has made a comparable very well made oval cast iron bread pan multicooker that sells for $150 USD go ahead and check them out if money is an issue. This product is overpriced and hope the competition drives the price back down.
I have been wondering about this product; it’s quite an investment! Thanks for sharing your review.
Good evening. I would like to know what is the high of Challenge. The dimensions everywhere 39x26cm . But no high .
I have small AEG oven, and it is very important for me. Thank you
I've been baking in a Römertopf for quite a while now and I would love for you to try it out
Hi Monique, Do you heat the Römertopf before putting the bread in? Regards Leo
@@l.schwab8435 Hi Leo. yes, I preheat it in the oven and put the cold bread straight from the fridge in when hot. You can also place the cold bread in the cold RT in the cold oven (never a cold RT in a preheated oven) but I prefer the "Dutch Oven" way. Did you ever bake bread in the topf?
@@vdhorstmo Hi, yes i baked some breads in my RT. But in fact i am afraid to damage it with cold dough and otherwise to begin with cold RT and cold dough IT results in problems to get out the bread from RT after banking. So i prefer to use a cast iron pot. Kind regards.
How is it for grain free breads? My son has allergies and I am struggling with my bread machine and dutch ovens.
I been wanting to get one, I been baking sour dough for about 3 months and love it
You say that it was designed lower, is that the depth of the lower pan? And, how do you remove the lid when the pan is in the oven placed in the opposite direction that you placed it?
Is there any other, which you would recommend for round breads and batards? The brovn looks great but I’m not sure if a ~750g batard will fit in (which in my case should) :)
The pan looks great and I am sure that it bakes great. Way out of my price range though. I don't bake enough Batards to justify that price. What I will say, is that The Lodge Cast Iron Company should have been the most well-funded to create a similar pan like this one at a more affordable price. I remember looking for a pan shaped for batards on their site with no luck. They could have made a lot of money for themselves, while making it more affordable for the home baker. As applies to most things, mentioning the term "Artisan" makes the price go up accordingly.
I would spend one hundred dollars for this pan if I preferred to bake batards, but not double plus. I understand it was costly to research and engineer and the price is high for now. Maybe someone else will come up with a more affordable alternative or the price will drop on this
one sometime in the future.
You get the same results with a Lodge as you do with this. No difference :)
It is really expensive, but I love mine though :)
I'm pretty sure Jim tries to sell it as cheaply as possible, being a tiny business. You know when you do something in the 100-thoustands, it gets a lot cheaper than in the 100's :)
Wouldn’t buy one for just bread but if you can use it upside down for stews and roasts like a normal Dutch oven I can see value in it .
You can. It's steady on the handles :)
With roaster pan cover demonstrated in baking the sourdough bread, I also use it to bake my sourdough bread except that I place the bread dough into the pan and use the lip cover. My problem is that the top crumb cannot create a nice crust that is not super hard to slice and some time the bread didn‘t fully cooked at the bottom unless I added more time. However, doing that will make the top crust becoming even darker. I have a feeling that the placement distance of the pan level between the stove rings, the oven temperature (ferenheit) and length of time baking it with lid on and lid off have something to do with the problem I faced. Do you have any suggestion to improve to get a proper crust and yet fully cooked dough in the bottom using the roaster pan like what oven temperature and timing bake with lid on and lid off? Thanks very much.
Have you compared the Spun Iron Cooking Bell from Netherton Foundry? it seems to be fairly lightweight but does the job. Just wondering
I was just wondering. At food geek do we geek at other foods too. Or are we gonna stick it to sourdough only. Just really curious if your gonna widen the horizon in the future.
He did some videos with some other recipes, there's some good stuff. Let's hope to get more stuff later on!
Will it accommodate a 15" baguette? I don't see dimensions anywhere, even on their website. Thanks
I copy-pasted this from their site:
"EXTERIOR (Includes Handles)
Length 15.4 in / 392 mm
Width 10.5 in / 266 mm
Height 5.4 in / 136 mm
INTERIOR
Length 11.5 in / 292 mm
Width 9 in / 228 mm
Height 5 in/ 127 mm
WEIGHT
Total 22.0 lbs / 10.0 kg
Lid 12.63 lbs / 5.73 kg
Base 9.37 lbs / 4.27 kg
MATERIAL
Our pan is made from cast iron with the following percentages of other metals: carbon 2.5-4.2, silicon 1.0-3.0, manganese 0.15-1.0, sulfur 0.02-0.25, phosphorus 0.02-1.0."
So, no :)
300 now. Looks great but that buys a lot of bread. Thank you for an excellent review.
Loved your review and this pan. I was about to order it, even though it is a splurge, price-wise, When I went to finalize the purchase, I saw that the cost is $279 ..You had quoted $225. I just cannot justify that price and will decide to pass on this purchase. Any information on the discrepancy of the price? Thanks so much for your answer.
They sent out an email a couple of months back that because of prices going up for raw materials, they would have to raise the price. My review is about a year old 😊
I have two clay cloches, and would not trade them for the world. The challenger design is based on this concept.