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Challenger Breadware

@challengerbreadware

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Patented, Heirloom-Quality #ChallengerBreadPan: Made by Bakers, for Bakers.

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This bread is bewitchingly beautiful from the inside out. 🖤

Dark, dramatic, and a little bit magical, @sweetlab_bakeshop conjures up the perfect bake for spooky season. 🪄

#UGC #ChallengerBreadPan #ChallengerBreadware by @challengerbreadware

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13 hours ago

Congrats to Johnny @sourdventures, you're our Challenger Featured Baker of the Month!

We asked:

Tell us something memorable about your sourdough starter (name, origin, quirks).

Johnny responded:

"I ALWAYS taste my starter before using it, because pH meters are so expensive." by @challengerbreadware

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2 days ago

Want bigger lift from your bread? 🍞

Oven spring is that dramatic rise that happens in the first few minutes of baking, and the right pan can make all the difference. The Challenger Bread Pan is designed specifically to help maximize #ovenspring.

Its shallow base makes loading easier without disturbing your dough, while the domed lid traps steam and radiant heat. Add thick cast iron for intense, even heat, and you’ve got the ideal environment for a higher rise, beautiful crust, and airy crumb.

Want to learn more about oven spring? Head to our website to see the science behind the lift and learn how to get more from your #ChallengerBreadPan.

#Sourdough #ChallengerBreadware by @challengerbreadware

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4 days ago

Add BOO-schetta to the menu. 👻

For a spooky twist, top bruschetta with a slice of fresh, sliced mozzarella cut into tiny ghost shapes. Simply use straws to cut out the eyes!

Ingredients:

1 package fresh, sliced mozzarella

1 baguette, sliced

2 cups diced fresh tomatoes

2 tablespoons olive oil

2 cloves garlic, minced

Salt & pepper to taste

Fresh basil, thinly sliced

Balsamic glaze

Instructions:

Toast baguette slices in the oven until golden.

In a bowl, combine tomatoes, garlic, olive oil, salt, pepper, and basil.

Spoon tomato mixture onto baguette toasts.

Add your fresh mozzeralla ghosts.

Drizzle with balsamic glaze. by @challengerbreadware

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8 days ago

Sourdough meets sweet in this deliciously balanced Cinnamon Raisin Sourdough loaf. We love the subtle contrast of sourdough tang, with the sweetness of cinnamon and raisins.

It’s the perfect breakfast bread! Shape it as a bâtard or a boule, and enjoy with butter, jam, chutney... or even for sandwiches!

Head to our #ChallengerBreadware website for the full recipe and start baking. by @challengerbreadware

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8 days ago

Turn your sourdough into a pumpkin! 🍂

Using our Keep It Simple Sourdough recipe, you can transform your loaf into the perfect centerpiece for fall.

Here’s the trick:

-Tie your shaped dough loosely with kitchen twine before baking to create the pumpkin sections.
-Brush with egg wash for a beautiful golden finish.
-Score the sides to define the sections.
-Add a cinnamon stick after baking for the perfect “stem.”

Get the Keep It Simple Sourdough recipe on our website!

#ChallengerBreadPan #ChallengerBreadware by @challengerbreadware

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9 days ago

The Challenger Bread Sling plus a couple of ice cubes equals this beautiful, blistery crust!

This sling makes the whole process of baking sourdough smoother. I flip my loaf right onto it, score on the counter, and lower it in. No parchment to cut and toss, and no creases pressed into the crust (I don’t know why, but the creased crust is one of my biggest baking pet peeves!).

My favorite part is the adding the ice. The melting ice water collects in the mesh instead of pooling under the loaf, so no soggy spots. Just steam, and those blisters!

This loaf was only 72% hydration (with bread flour), but the ice gave it a crust that looks like it came from a much wetter dough. Crisp all the way around, right down to the bottom. 🍞

Have you tried baking with ice for steam?

#ChallengerBreadSling #ChallengerBreadPan #SourdoughTeacher #BreadSling #Ad by @challengerbreadware

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10 days ago

Meet your new favorite bread-baking tool!

Getting proofed sourdough into a hot Challenger Bread Pan just got easier. Introducing the Challenger Bread Sling™! It’s a reusable, non-stick sling designed exclusively for the Challenger Bread Pan.

-No parchment paper
-No flour or cornmeal
-Easy dough transfer, baking, and removal
-Dishwasher safe for easy cleanup
-Heat-rated up to 500°F (260°C); for optimal performance, bake at 450°F (232°C) or below

Simply place your proofed dough on the sling, score, and use the handles to carefully lower it into your preheated pan. After baking, lift your loaf out just as easily.

Your Challenger Bread Pan just found its perfect companion!

Available in our #ChallengerBreadware shop now! Link in bio! by @challengerbreadware

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11 days ago

Ever wonder whether to score your sourdough before baking or mid-bake? The truth is, both methods have their place, and each has its own advantages.

Scoring Just Before Baking (this is the classic approach):

Directs oven spring for controlled expansion
Helps prevent random blowouts and cracking
Encourages a lighter, more open crumb
Gives you a blank canvas for beautiful decorative scoring

Mid-Bake Scoring (a few minutes into the bake):

Firmer surface makes cleaner, easier cuts with less dragging
Creates a bold, crispy ear
Helps loaves with weaker shaping hold their height before opening up
Great option if sticky dough makes scoring a challenge

There isn't a single best method... it depends on your dough, your goals, and your baking style. Whether you're after intricate designs, maximum oven spring, or that picture-perfect ear, both techniques can produce incredible loaves!

Which team are you on: Pre-Bake Score or Mid-Bake Score? by @challengerbreadware

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22 days ago

The Kitchn team put our Challenger Bread Pan to the test, and this is what they had to say:

“I’ve been baking with the Challenger Bread Pan almost weekly for three months, and it’s a dream.”

There's nothing better than hearing we're helping home bakers bake the bread they've always dreamed of!

#ChallengerBreadPan #ChallengerBreadware #thekitchn by @challengerbreadware

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23 days ago

It's officially baking season! 🥖

We're dreaming of cozy fall flavors:

Apple + Pear: Fresh Honeycrisp, Granny Smith, or Bosc pears, or a rich apple butter swirl.
Pumpkin (or Squash!): Pumpkin purée with cinnamon and nutmeg for the ultimate fall loaf.
Warm Spices: Cinnamon, ginger, cloves, and nutmeg bring every bake to life.
Cranberry + Orange: Tart cranberries and bright citrus zest make the perfect seasonal pairing.

What's the first fall flavor you'll be baking? 🍁 by @challengerbreadware

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24 days ago

Our favorite kind of flowers are the kind made of flour. 🌷

Take a peek at @sophiealice_r's beautifully shaped & freshly baked sourdough blooms!

#ChallengerBreadPan by @challengerbreadware

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25 days ago