Baking Much?

[cliff]

I found baking to be unusual in that it was quite easy to get something excellent -- then pushing for, say, that last five to ten percent takes lots of practice. Cast iron is great because it holds heat and you can steam the bread if you keep the lid on. Ray has a Challenger, which I gather is le plus ultra, by all accounts a true pleasure to use. There are a range of options.

[mauichef]

Sunday Bake......A new recipe from Jim Challenger of Challenger Breadware.

[Chappychap]

Sunday Bake......A new recipe from Jim Challenger of Challenger Breadware.

Jim Challenger should be paying you. Every post you make I edge closer to throwing reason out the bag and getting me one of 'them things...

Seriously though, looks great.

[arthurfowler]

Sunday Bake......A new recipe from Jim Challenger of Challenger Breadware.

Wow Ray, just wow!! The colour, the shape, the rise......well done!!!

[playingfetch]

Dumb question from a non-baker, but what is the cast iron gizmo that you are baking the bread in? Does it make a big difference?

It's a Challenger Bread Pan. Sourdough needs to steam during its initial bake period and cooking in a cast iron pot allows for the dough to release its moisture which is turned to steam. After about 20 minutes the top is removed and the remaining bake takes place dry so it builds color.
Some bakers use a steam bath of some kind. Most use a cast iron or enamel Dutch oven. One popular pan is the Lodge combo cooker. It is like my Challenger but a fraction of the cost. It has a lid that can be reversed to use as the base and the pot part sits on top.
The Challenger is purpose made for baking loaves of bread so it is bigger and shaped differently. It also has some really neat handles on the lid that make it far easier to work with in a very hot one.
And yes, it makes a difference in the bake for sure.
It was super expensive but worth ever single penny IMO.
https://challengerbreadware.com
Right now its on sale and there is free shipping. I paid way more especially with shipping to Hawaii.

Thanks for the explanation. Your bread looks so delicious! If my kids would eat that style of bread I would jump on the bandwagon and pick up some gear. We have one really good bakery in town that makes great homemade bread, but I bought a loaf once and my kids hated it. Maybe when they get older their tastes will change.

[gladius]

Thanks for the explanation. Your bread looks so delicious! If my kids would eat that style of bread I would jump on the bandwagon and pick up some gear. We have one really good bakery in town that makes great homemade bread, but I bought a loaf once and my kids hated it. Maybe when they get older their tastes will change.

---
Something about kids and Wonder Bread.

[Bensbites]

I have started down a baguette rabbit hole. I think I am happy enough with these results. I followed this YT video. https://youtu.be/eQLTJLF89A4.

These are fresh out of the oven. I may have to figure out how to cook more at once.

[gladius]

Sunday Bake......A new recipe from Jim Challenger of Challenger Breadware.

Is that the KIS recipe? If not, got a link?

[mauichef]

I got it from IG.

This is his original and then mine in the next post with a double up on quantity and a timeline. Next time i will increase quantity by about 20% as i like a 900g loaf rather than his 700g.

Loaf Specs:

— 286g @kingarthurbaking Organic Baker’s Classic Flour
— 71g freshly milled @centralmilling Organic Hard Red Spring Wheat
— 263g filtered water (76%, including water in levain)
— 8g fine sea salt (2.1%)
— 71g 100% hydration levain at peak (20%)

Levain Specs:
— 90% @kingarthurbaking Organic Bread Flour
— 10% @centralmilling Organic Hard Red Spring Wheat

Bulk fermentation was 6hr50 (around 75°F)
Proof was about 13hr00 (around 39°F)

Process:

— 2hr40 hour autolyse
— Add levain. 5 min hand mix. Rested 30 minutes.
— Add Salt. 5 min hand mix
— Folds after 60, 45, 45, 50 minutes (first 2 were bigger stretch and folds and last 2 were smaller coil folds)
— Shape (no pre-shape)
— 15 minute rest at room temperature (covered in the banneton)
— Overnight retard in the fridge at 39°F
— Preheat oven on to 500°F for one hour with the Challenger Bread Pan inside
— Loaded, scored, 2 small ice cubes, and put the cover on.
— Baked for 20 minutes at 425°F
— Turned cover over. Placed base on cover and baked for another 25 minutes

[mauichef]

My version with timeline.

Jim Challenger Sourdough 2/20/2021

9.00am Build levain - 54g BF, 6g WW, 60g water, 60g starter.

11.30am Mix flour — 572g Organic Baker’s Classic Flour
— 142g freshly milled Organic Hard Red Spring Wheat
— 526g filtered water

11.45am Autolize - 2h 40m dough temp 80 ambient 81

2.25pm — Add 142g levain. 5 min hand mix. Rested 30 minutes.

3.00pm— Add 16g Salt. 5 min hand mix dough temp 80° Ambient 79°

3.15pm Bulk Fermentation - Folds after 55, 45, 40, 65 minutes (first 2 were bigger stretch and folds and last 2 were smaller coil folds)

9.50pm — Shape (no pre-shape)

10.00pm — 15 minute rest at room temperature (covered in the banneton)

10.15pm — Overnight retard in the fridge at 37°F

10.00am - Preheat oven on to 500°F for one hour with the Challenger Bread Pan inside

11.00am - Loaded and scored, 2 small ice cubes, and put the cover on.
Baked for 20 minutes at 425°F
Remove cover and baked for another 25 minutes

[mauichef]

Quote from Jim Challenger on Instagram....

jimchall
"And the best boule goes to you!"

[ChefKnivesToGo]

Sunday Bake......A new recipe from Jim Challenger of Challenger Breadware.

I’m not sure I would eat that. It’s perfect!

[mauichef]

Sunday Bake......A new recipe from Jim Challenger of Challenger Breadware.

I’m not sure I would eat that. It’s perfect!

It was gone in an hour

[XexoX]

Quote from Jim Challenger on Instagram....

jimchall
"And the best boule goes to you!"

So, the rest of the world is learning what we here already know!

[Jeff B]

Well, I think it's time to rename this "Ray's Bread Thread".

[mauichef]

Well, I think it's time to rename this "Ray's Bread Thread".

Nah...'cos then we'd have to rename the "what have you cooked" thread to Cooking with Ronnie. Actually that's not a bad idea

[ronnie_suburban]

Well, I think it's time to rename this "Ray's Bread Thread".

Nah...'cos then we'd have to rename the "what have you cooked" thread to Cooking with Ronnie. Actually that's not a bad idea

Hahaha . . . your artistry is levels beyond the hash I'm slingin'!

[mauichef]

Well, I think it's time to rename this "Ray's Bread Thread".

Nah...'cos then we'd have to rename the "what have you cooked" thread to Cooking with Ronnie. Actually that's not a bad idea

Hahaha . . . your artistry is levels beyond the hash I'm slingin'!

Come on Ron.........you sling some mean meals mate and you are the master of The How To!

[Jeff B]

Well, I think it's time to rename this "Ray's Bread Thread".

Nah...'cos then we'd have to rename the "what have you cooked" thread to Cooking with Ronnie. Actually that's not a bad idea

Hahaha . . . your artistry is levels beyond the hash I'm slingin'!

Ah the modesty...it sure is refreshing in todays world!

[slensgra]

The loaves in this thread are beautiful, and I can only imagine how good a fresh hot slice tastes dripping with butter. I have a question which I hope one of the experienced bakers can answer. I inherited an old old Wagner cast iron dutch oven with a clear glass lid. Would such a lid be safe to preheat in an oven before adding the dough? I haven't been able to find an answer so far. I suppose I could try it and see what happens. thanks y'all
Jay