How to Make a Poolish with Conventional Yeast

How to make a poolish with commercial yeast.

Oven Spring 101: How to Get Lift Like the Pros

Do you ever wonder how bakers get that big, beautiful lift in their loaves? That’s called oven spring—the rapid rise that occurs in the first few minutes of baking.

Challenger’s Inversion Method

Perfect Your Crust with the Challenger Inversion Method.

How to Clean & Season Your Challenger Bread Pan

We know you want to keep your Challenger Bread Pan looking as beautiful as the day it arrived, but keeping your pan clean and properly seasoned has other  benefits, too.

Handling Your Challenger Bread Pan

All Techniques All Techniques Handling Your Challenger Bread Pan® Built to help you bake your best bread, this quick guide will walk you through tips for unboxing, handling, and lifting your pan, so you can start baking your very first loaf. Because the Challenger Bread Pan is made from solid cast iron, which contributes to […]

The 10″ Fold | Jim’s Method

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

Lamination Fold

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

Slap and Fold

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

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

Here’s how to add larger inclusions to your dough.