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WHAT WILL YOU BAKE TODAY?
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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.
How to Make a Poolish with Conventional Yeast
How to make a poolish with commercial yeast.
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.
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
Porridge is a great way to add extra flavor and tenderness to your loaf.
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
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
Here are a few simple ways to check for the correct proofing level in dough.
Autolyse
Here's an in-depth look on what happens during an autolyse.
Sourdough Baking at High Altitudes
Here's how to adjust your sourdough baking to suit a high-altitude.
Batard Shaping
A batard is one of the most iconic oval sourdough shapes. Here’s two easy shaping methods.
Boule Shaping
A boule is a traditional round loaf, and is a great shape for beginning bakers to try.
Pre-Shape & Bench Rest
Pre-shaping helps tighten the dough up before the final shaping and bake.
Sourdough Starter Basics
Understanding starters, and the role they play as the leavening agent in bread.
Maintaining a Sourdough Starter
The most important part for sourdough bakers.
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?
Learn to know when your starter is at its peak and ready to feed.
Storing Starter in the Refrigerator
Why should I keep a back-up starter on hand?
Scoring Tools and Technique
Why to score dough and the tools you need to get started.
Batard Scoring
Greg Wade demonstrates the best ways to score a batard.
Boule Scoring
Learn the best techniques for scoring your boules.
Spotting Scoring Mistakes
Why isn't my scoring coming out the way I want it to?
Bread Stenciling
The extra step to make your bread look even more beautiful.
