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Let’s bake together! The Challenger collection features easy-to-follow homemade recipes from our own Jim Challenger, along with brand ambassador and James Beard Award winning baker Greg Wade.
2 1/2 hours hands-on, overnight proof, 1 1/2-2 hour final proof, 10-20 minute bake
Makes 2 pinsa, about 500 g each
30 minutes hands-on, 4-6 hr bulk, 8-12 hour overnight cold retard, 40-45 minute bake
Two 750g loaves
Prep Time: 2 hours 30 mins, Cook Time: 35 minutes
8-10 servings
1 hour hands-on, 24 hour inactive time, 35 to 40 minute bake
Roast Chicken and Stuffing; Serves 4
30 minutes hands-on, 4-6 hr bulk, overnight cold retard, 2-4 hr second proof, 30-40 minute bake
Two 500g Boules
30 minutes hands-on + 12 to 24 hour cold retard + 40 minute bake
One 2.4 pound loaf (1100g)
Approximately 60 minutes hands-on time + 12-hour cold retard in refrigerator
6 Gooey Sticky Buns
1 hour preparation + 12 hour proof + 2-3 hour additional proof
12 dinner rolls (50g each) + whipped honey butter
Less than 30 minutes hands-on time + 12–24 hour cold retard in the refrigerator + 40 minutes baking
Approximately one 750g loaf (1.7 pounds)
Less than 30 minutes hands-on time plus 48-hour cold retard in the refrigerator
Approximately two 10” x 12” pizzas (250mm x 300mm)
Approximately 7 hours plus overnight proof and 1 hour for baking
Approximately one 1 1⁄2 pound loaf (750g)
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