this post was submitted on 06 Dec 2024
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Sourdough baking

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Sourdough baking

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I mentioned the challenger bread pan to my mom in passing like 4 months ago, commenting on how it's far to expensive for what's, realistically, a one-trick pony.

Lo and behold, a heavy-ass package showed up and she told me to open it.

I'm very very excited to try it out

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[–] [email protected] 4 points 2 weeks ago (1 children)

I think they're a bit better for keeping in steam, since the "bowl" part is inverted

[–] [email protected] 1 points 2 weeks ago

I’d imagine it’s better than a dutch oven in the last part of the baking, when you remove the top. In this, the air can freely flow around the bread. My dutch oven breads always have a thinner crust around the mid section of the dough and I attribute that to the lack of dry air flow.