What can you bake in the Challenger Bread Pan?

This rounded cast iron vessel will lend itself to a range of bread baking applications. From sourdough to baguette, we check out some types.

Popular uses for the Challenger Bread Pan:

Boules

Boules (meaning ‘ball’ in French) is traditional French bread, characterised by its ball shape. Boules are made from any flour type. Leavening agents can include common yeast, chemical leavening or a sourdough starter.

Baguettes

A baguette (or French bread) is a long loaf of a cylindrical nature. It is distinguishable by its long length and a very crispy crust.

Bâtards

A bâtard is similar to a baguette. It is a rounded cylindrical shape, in appearance, but wider and shorter that a common baguette. The edges are tapered similarly to a baguette. Slashes are cut diagonally, using a lame or grignette.

Sourdough loafs and bread

Unlike most common breads, sourdough loafs are leavened using a natural sourdough starter instead of a common yeast. A sourdough starter is a mixture of fermented flour and water that possesses wild yeast and healthy bacteria. The sourdough loaf is typically tangy in flavour and has a somewhat chewy crunch.