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Bake bread like you’ve
never baked before
The Challenger Bread Pan®
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The Proof is in the Box.
Meet the new Challenger Proofing Box: Improve your dough, improve your bread.
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New & Improved Starter Jars: In stock and ready to ship.
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Challenger Bread Pan®
US$299.00
Oven Gloves
US$25.00
NEW
Proofing Box
US$56.00
Starter Jar Set
US$30.00 – US$35.00

Get to know the Challenger Bread Pan®

The perfect loaf of artisan bread with every bake. It’s the only cast iron pan designed and fabricated for baking better bread every time.
Jim Challengers Bread Pan
Best Bread Pan
Bread Pan
LEARN MORE ABOUT THE PAN

Baking Techniques

Challenger Breadware is proud to introduce our newest resource for bakers everywhere.

The 10" Fold | Jim's Method

The 10" Fold | Jim's Method

A simple way to build gluten from inside the Challenger Proofing Box.
Lamination Fold

Lamination Fold

The lamination method is a way to build strength and structure in dough.
Slap and Fold

Slap and Fold

The slap and fold technique is a way to build strength in very high hydration doughs. 
Coil Fold

Coil Fold

A coil fold is a simple method of building dough strength that relies on surface tension and gravity.
Inclusions: The Squeeze in Method

Inclusions: The Squeeze in Method

Here's how to add larger inclusions to your dough.
Inclusions: The Lamination Method

Inclusions: The Lamination Method

The lamination method of adding inclusions is a great way to evenly disperse small add-ins to your dough mix.
Inclusions: Porridge

Inclusions: Porridge

Porridge is a great way to add extra flavor and tenderness to your loaf. 
Mixed Seed Topping

Mixed Seed Topping

Adding toppings to your bread is an easy way to add flavor, nutrition, and a decorative flair to your loaf. 
Identifying Proofing Levels in Baked Bread

Identifying Proofing Levels in Baked Bread

Here's how to check your baked loaf to understand if you are proofing your dough for the correct amount of…
Identifying Proofing Levels in Dough

Identifying Proofing Levels in Dough

Here are a few simple ways to check for the correct proofing level in dough.
Autolyse

Autolyse

Here's an in-depth look on what happens during an autolyse.
Sourdough Baking at High Altitudes

Sourdough Baking at High Altitudes

Here's how to adjust your sourdough baking to suit a high-altitude.
Why Chef Matthew James Duffy Swears by The Challenger Bread Pan

Why Chef Matthew James Duffy Swears by The Challenger Bread Pan

Batard Shaping

Batard Shaping

A batard is one of the most iconic oval sourdough shapes.  Here’s two easy shaping methods.
Boule Shaping

Boule Shaping

A boule is a traditional round loaf, and is a great shape for beginning bakers to try.
Pre-Shape & Bench Rest

Pre-Shape & Bench Rest

Pre-shaping helps tighten the dough up before the final shaping and bake.
Sourdough Starter Basics

Sourdough Starter Basics

Understanding starters, and the role they play as the leavening agent in bread.
Maintaining a Sourdough Starter

Maintaining a Sourdough Starter

The most important part for sourdough bakers.
When Is My Starter Ready to Use?

When Is My Starter Ready to Use?

When you add starter to your dough affects the flavor of your bread.
When Is My Starter Ready to Feed?

When Is My Starter Ready to Feed?

Learn to know when your starter is at its peak and ready to feed.
Storing Starter in the Refrigerator

Storing Starter in the Refrigerator

Why should I keep a back-up starter on hand?
Scoring Tools and Technique

Scoring Tools and Technique

Why to score dough and the tools you need to get started.
Batard Scoring

Batard Scoring

Greg Wade demonstrates the best ways to score a batard.
Boule Scoring

Boule Scoring

Learn the best techniques for scoring your boules.
Spotting Scoring Mistakes

Spotting Scoring Mistakes

Why isn't my scoring coming out the way I want it to?
Bread Stenciling

Bread Stenciling

The extra step to make your bread look even more beautiful.
This is a beautifully designed pan! It won’t chip or scratch like my enameled Dutch ovens have and the walls are significantly thicker as well. The heavy domed lid and low profile bottom make a great seal keeping the steam right where you want it. I am looking forward to baking with these pans for many years to come.
Mike Hilburn, The Sourdough Podcast, @thesourdoughpodcast
The handles are at the right spot, keeping my hands safe when grabbing the pan in and out of the oven. It’s large enough so I can bake 1.2 kg doughs and still get a great oven kick. It really traps the steam and the heat, and it’s pretty easy to bake two loaves one after the other, re-heating the pan just for 15 minutes between bakes. Deep, golden crust, thin and crispy, with light yellowish-brown colors, to black ears, the loaves come out of the oven with a remarkable charisma and rusticity.
François Thibeault, Bread Magazine, @breadmag
Baking one own’s bread has become more and more of a habit and now I have decided to make time to adopt that habit in my household. Where I once made my own baguettes and my own croissants because there were no great bakeries, now @balthazarbakery and @bakednyc and @petrossiannyc and @biencuit provide us with great product but now I have the urge to do my own again — using my niece @sophieslaterwellness sourdough starter and a fabulous new @challengerbreadware iron pan.
Martha Stewart, @marthastewart48

Challenger Recipes

Let's Bake Together

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Featured Recipe

Sourdough Neapolitan Pizza

Sourdough Pizza Baked
MORE RECIPES

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