- Easily removable cover.
- Creates a perfect amount of steam.
- Ideal for all shapes of loaf.
- Made from thick cast iron.
- Shallow base – to easily load in your dough.
- Pre-seasoned with grapeseed oil.
The Challenger cast iron bread pan makes a strong investment – you will see serious gains every time you bake a loaf of bread. The pan is shaped to house both round and oval loaves.
The Challenger bread pan is a baking idea created by Jim Challenger. Introduced to simulate a bread oven, this robust cast-iron pan lends itself to bread baking at home.
A bread pan or loaf pan is a form of ovenware used for baking bread. Unlike a dutch oven or a casserole dish, a bread pan has a shallow base with which to place dough or extract bread easily.
In addition to its handy form, the bread pan will trap and encourage essential steam to surround the bread as it bakes.
The Challenger bread pan has a run off for holding water. This unique design feature creates and prompts steam as it’s heated. Bakers have in the past been known to add water trays on a lower shelf to promote steam.
In the first few minutes of baking, the steam assists yeast with further expansion (“oven-spring”). Steam also softens the crust. Once fully evaporated, caramelised sugars on the surface brown and help towards that mouth-watering golden crust. The lid can also be easily removed to expose and harden the crust.
Challenger Bread Pan Alternatives
Matching the Challenger bread pan for durability and robust is hard. There are a number of options that can help create the same results:
The Netherton bread pan is a lighter and cheaper alternative to the Challenger. Unlike the Challenger, the iron used to make the pan is spun. The thickness of the pan is thinner.
The Spring Oven is a cheaper alternative to the Challenger bread pan. The terracotta stone gives excellent baking results but, unlike the Challenger, the Spring Oven is more susceptible to impact shocks. It’s also slightly smaller.
Full Challenger Breadware collection