Bake Bread Like You’ve
Never Baked Before
The Challenger: In stock and shipping worldwide.
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Made by bakers,
for bakers
Introducing a new kind of breadware.
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The perfect bake,
every time
Meet the Challenger Bread Pan.
Traps steam. Radiates heat. Bakes to perfection.
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Jim Challenger

Jim Challenger Baker, Founder & President

BAKE BETTER BREAD EVERY TIME WITH THE
CHALLENGER BREAD PAN

You spend hours making dough—don’t leave that last step to chance. The Challenger bread pan gives you the right amount of heat and steam to help you bake the perfect loaf, each and every time.

The Challenger Bread Pan is a revolutionary cast iron bread pan designed and crafted to bake boules, bâtards, baguettes, and other baker’s favorites.

Bring on the Heat

The Challenger’s thick, black cast iron delivers powerful radiant heat to the bottom and the top of your dough. Our pan’s design—shaped like a loaf of bread—ensures your dough gets the heat it needs right where it needs it. Learn more.

Bread Pan With Baguettes

The Perfect Amount of Steam

The Challenger forms a tight seal between the cover and the base, trapping the perfect amount of steam you need for bread with crackling crust, rich colors, open scores, and full volume—each and every time. See the pan.

Versatility Matters

Bâtards, Boules, Baguettes. Ciabatta, Focaccia, Pizza. Cinnamon rolls, Dinner rolls, Fougasse. The Challenger bakes them all to perfection. Let’s bake.

OUR PLACE FOR LEARNING

BAKE WITH US

Calling all bakers! Beginner? Hello. Seasoned? Why yes. Obsessed? We’re with you. We can’t wait to bake with all of you. Behind the scenes, we’re hard at work on The How of Learning—our community resource for baking techniques and process. In the meantime, browse our Ingredient Directory and Bakers’ Glossary.

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

Let’s bake the world
a better place.

— Jim Challenger, Baker, Founder & President