The Challenger Bread Pan’s elongated oval shape means you can bake a larger variety of bread shapes than in traditional round Dutch ovens.

The shallowness of the pan’s bottom enables a gentler transfer of shaped dough, reducing the  potential for deflation that can hinder oven spring.

Plus, the angled corners provide a perfect spot to add ice cubes, increasing ambient steam.

The domed lid shape holds steam in contact with the surface of your dough more evenly as it bakes, giving a more controlled expansion.

The Challenger Bread Pan is different from other pans. Our lid is uniquely suited to being inverted so that the base can be placed atop the lid during the final part of the bake, which prevents burnt botttoms.

Here’s how it works: About 15 or 20 minutes into your bake is the best time to implement our Challenger Inversion Method.

Open your oven, remove the lid, turn it upside down, and place it next to the base, right in your oven. Then, simply lift the base, with the bread still in it, and set it gently on top of the inverted lid. The Challenger Inversion Method creates an air pocket  between the base and inverted lid. This space protects the bottom of your loaf, while enabling the top to continue developing that perfect, golden crust.

This innovative option is only possible with the Challenger Bread Pan, due to its unique, patented design.

Ready to level up your baking? Try our Challenger Inversion Method with your next loaf and taste the difference.