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Challenger Breadware
United States
Registrace 16. 03. 2019
Every detail of the Challenger Bread Pan was handcrafted with the baker in mind to produce bread with exceptional flavor and texture.
How to Make Marbled Sourdough Bread!
Original Recipe: challengerbreadware.com/bread-recipes/kis-sourdough-bread-recipe/
#sourdough #recipe
Jim shows us how to make marbled (aka swirled) sourdough bread with this easy lamination method.
▶︎ Challenger Proofing Box: challengerbreadware.com/product/proofing-box
▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/
▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadware/challenger-breadware-email-list
▶︎ More Challenger Made Baking Tools:
Starter Jar Set: challengerbreadware.com/product/starter-jar-set/
Baker's Scale: challengerbreadware.com/product/bakers-scale/
Challenger Bread Pan: challengerbreadware.com/the-pan/
Walnut Bench Knife: challengerbreadware.com/product/the-new-challenger-walnut-bench-knife/
Oven Gloves: challengerbreadware.com/product/oven-gloves-pair/
Dough Cover: challengerbreadware.com/product/challenger-dough-covers/
Serrated Knife: challengerbreadware.com/product/serrated-bread-knife/
Denim Baker's Apron: challengerbreadware.com/product/denim-bakers-apron/
▶︎ Follow us on Social Media:
Instagram: challengerbreadware
Facebook: challengerbreadware/
#sourdough #recipe
Jim shows us how to make marbled (aka swirled) sourdough bread with this easy lamination method.
▶︎ Challenger Proofing Box: challengerbreadware.com/product/proofing-box
▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/
▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadware/challenger-breadware-email-list
▶︎ More Challenger Made Baking Tools:
Starter Jar Set: challengerbreadware.com/product/starter-jar-set/
Baker's Scale: challengerbreadware.com/product/bakers-scale/
Challenger Bread Pan: challengerbreadware.com/the-pan/
Walnut Bench Knife: challengerbreadware.com/product/the-new-challenger-walnut-bench-knife/
Oven Gloves: challengerbreadware.com/product/oven-gloves-pair/
Dough Cover: challengerbreadware.com/product/challenger-dough-covers/
Serrated Knife: challengerbreadware.com/product/serrated-bread-knife/
Denim Baker's Apron: challengerbreadware.com/product/denim-bakers-apron/
▶︎ Follow us on Social Media:
Instagram: challengerbreadware
Facebook: challengerbreadware/
zhlédnutí: 7 139
Video
Challenger Fermentation Mat - Control the temperature of your dough and sourdough starter.
zhlédnutí 12KPřed 2 lety
▶︎ Fermentation Mat: challengerbreadware.com/product/fermentation-mat/ Take the guesswork out of proofing times with the newest addition to our Proofing Collection! The Fermentation Mat helps you easily and precisely maintain the temperature of both your starter and your dough to achieve consistency in your baking. With a sleek, compact design, the Fermentation Mat easily fits on a countertop o...
Building Dough Strength with the Slap and Fold | Baking Techniques
zhlédnutí 7KPřed 3 lety
#bakingtechniques #slapandfold Challenger Breadware Ambassador Hannah Dela Cruz demonstrates how to perform a slap and fold. ▶︎ Challenger Proofing Box: challengerbreadware.com/product/proofing-box/ ▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/ ▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadware/challenger-breadware-email-list ▶︎ More Challenger Made...
The 10" Fold - Jim's Method for Building Strong Dough.
zhlédnutí 6KPřed 3 lety
#bakingtechniques #teninchfold #doughstrength Challenger Breadware Founder, Jim Challenger demonstrates his innovative 10" fold method for building dough strength with the Challenger Proofing Box. ▶︎ Challenger Proofing Box: challengerbreadware.com/product/proofing-box/ ▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/ ▶︎Join Our Email Newsletter: mailchi.mp/cha...
Building Dough Strength Using Lamination | Baking Techniques
zhlédnutí 27KPřed 3 lety
#bakingtechniques #lamination Challenger Breadware Ambassador Hannah Dela Cruz demonstrates how to laminate dough. This technique is great for building dough strength and gluten, especially with high-hydration doughs. ▶︎ Challenger Proofing Box: challengerbreadware.com/product/proofing-box/ ▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/ ▶︎Join Our Email Newsl...
Introducing the Challenger Proofing Box
zhlédnutí 17KPřed 3 lety
Challenger Proofing Box: challengerbreadware.com/product/proofing-box/ Our Proofing Box helps bakers create a consistent environment for their fermenting dough. Designed with the baker in mind, it's the perfect shape for working in - you can easily perform all of your stretch and folds, coil folds, and easily add inclusions without having to remove the dough. Easy to use, and easy to clean, it ...
Building Dough Strength with the Coil Fold | Baking Techniques
zhlédnutí 15KPřed 3 lety
#bakingtechniques #coilfold Challenger Breadware Ambassador Hannah Dela Cruz demonstrates how to perform a coil fold in the Challenger Proofing Box. ▶︎ Challenger Proofing Box: challengerbreadware.com/product/proofing-box/ ▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/ ▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadware/challenger-breadware-email-list...
Toppings: Mixed Seeds | Baking Techniques
zhlédnutí 2,8KPřed 3 lety
▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/ ▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadware/challenger-breadware-email-list ▶︎ More Challenger Made Baking Tools: Larger Starter Jar Set: challengerbreadware.com/product/large-starter-jar-set-of-2/ Baker's Scale: challengerbreadware.com/product/bakers-scale/ Challenger Bread Pan: challengerbreadwa...
Identifying Proofing Levels in Dough | Baking Techniques
zhlédnutí 127KPřed 3 lety
▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/ ▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadware/challenger-breadware-email-list ▶︎ More Challenger Made Baking Tools: Larger Starter Jar Set: challengerbreadware.com/product/large-starter-jar-set-of-2/ Baker's Scale: challengerbreadware.com/product/bakers-scale/ Challenger Bread Pan: challengerbreadwa...
Identifying Proofing Levels in Baked Bread | Baking Techniques
zhlédnutí 15KPřed 3 lety
▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/ ▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadware/challenger-breadware-email-list ▶︎ More Challenger Made Baking Tools: Larger Starter Jar Set: challengerbreadware.com/product/large-starter-jar-set-of-2/ Baker's Scale: challengerbreadware.com/product/bakers-scale/ Challenger Bread Pan: challengerbreadwa...
Inclusions: Adding Porridge to Your Dough | Baking Techniques
zhlédnutí 1,8KPřed 3 lety
▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/ ▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadware/challenger-breadware-email-list ▶︎ More Challenger Made Baking Tools: Larger Starter Jar Set: challengerbreadware.com/product/large-starter-jar-set-of-2/ Baker's Scale: challengerbreadware.com/product/bakers-scale/ Challenger Bread Pan: challengerbreadwa...
Inclusions: Lamination Method | Baking Techniques
zhlédnutí 12KPřed 3 lety
▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/ ▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadware/challenger-breadware-email-list ▶︎ More Challenger Made Baking Tools: Larger Starter Jar Set: challengerbreadware.com/product/large-starter-jar-set-of-2/ Baker's Scale: challengerbreadware.com/product/bakers-scale/ Challenger Bread Pan: challengerbreadwa...
Inclusions: Squeeze In Method | Baking Techniques
zhlédnutí 1,6KPřed 3 lety
▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/ ▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadware/challenger-breadware-email-list ▶︎ More Challenger Made Baking Tools: Larger Starter Jar Set: challengerbreadware.com/product/large-starter-jar-set-of-2/ Baker's Scale: challengerbreadware.com/product/bakers-scale/ Challenger Bread Pan: challengerbreadwa...
Introducing our Baker's Blend Coffee
zhlédnutí 386Před 3 lety
Baker's Blend Coffee: challengerbreadware.com/product/bakers-blend-coffee/ We partnered up with the fine folks at @rostcoffee to create the perfect blend of Ethiopian and Brazilian coffee beans - balanced, chocolatey, and a hint of fruity acidity make this the perfect cup. This is a special, artisanal partnership that we couldn’t be more excited to announce! Introducing our Baker’s Blend Coffee...
Pre-Shaping | Baking Techniques
zhlédnutí 10KPřed 3 lety
▶︎ The Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/ ▶︎Join Our Email Newsletter: mailchi.mp/challengerbreadware/challenger-breadware-email-list ▶︎ More Challenger Made Baking Tools: Larger Starter Jar Set: challengerbreadware.com/product/large-starter-jar-set-of-2/ Baker's Scale: challengerbreadware.com/product/bakers-scale/ Challenger Bread Pan: challengerbreadwa...
Scoring Tools & Techniques | Baking Techniques
zhlédnutí 2,2KPřed 3 lety
Scoring Tools & Techniques | Baking Techniques
Identifying Scoring Mistakes | Baking Techniques
zhlédnutí 11KPřed 3 lety
Identifying Scoring Mistakes | Baking Techniques
Maintaining a Sourdough Starter | Baking Techniques
zhlédnutí 6KPřed 3 lety
Maintaining a Sourdough Starter | Baking Techniques
You didn’t mention what is the right temperature using this particular proving heat mat?
Wow, the texture of the over proofed bread looks better than the under proofed.
That's hugely helpful, thanks! I think I've been scoring too deeply. Any guidance on how deep to go?
We all should know the first example.
Hi Jim, Thanks for this video, I have watched many and this one is the best. Is this recipe approximately 66 percent hydration? (counting 100% hydration for the starter) Have you tried increasing the hydration to 70 percent? Do you see any benefit to doing that? Thanks, Alan
this proofing box is a joke and falsely advertised as being airtight. leave this in the fridge for a day with your pizza dough and watch it come out parched. no better than a 12qt cambro, which is airtight but less spacious. what a swing and a miss from the same company that started my breadmaking interest. oh they also falsely claim this does not move while coil folding. lol it will move just trying to scoop your dough out, give me a break.
Ive always heard seam side down! Lol can you explain difference of seam side up vs down?
so now I know, my dough was always overproofed. It never held the shape when I take it out from a banneton.
Can we see the finished product? This is a great technique video, but I want to see how it turned out!
Thank you for such a detailed video. I loved it!
Definitely a 10 for the crumb for me 😊 . I like them a little paler, but that’s just the colour my husband likes. Great video, thanks
Honestly there's way too much advice on the internet to separate the salt from the yeast/ sourdough. But I have seen enough demonstrations of it doing nothing to harm the leveaning regardless of the timing of it's addition, and experienced it myself too.. On a different note, that looks like a fairly high hydration dough, does it hold its shape in the oven later? when I go to such hydrations my bread first collapses in the oven and then rises back up but inevitably to a lower height compared to a less hydrated dough..
Love this video!!!!!!
How do I keep from over browning the top of my loaf
Ok enough already
Here are the ingredients???
The most obvious question is doesn't this deflate the dough after all books and instructions say to coil fold and be gentle on the dough? This is the opposite.
I agree. I don’t understand because it surely deflates the dough. So how will it affect the open crumb we all are desperately trying to achieve?
you explain nice the 22 degree then you cut all your bread in like 75-80 degree angle, lol you went almost in 90 degree (perpendicular) to the bread, make up your mind
Thanks for sharing your knowledge. This is the demonstration and explanation I needed. But when do they go into the fridge for cold fermentation? After testing the proofing? or did these doughs just come out of the fridge? I appreciate you sacrificing some dough.
I purchased the Challenger pan and make one sourdough bread the other day and though it turned out, I would give myself a two for effort! Scoring was the least of my problems. I did enjoy this video.
So enjoyed watching this video - thank you Jim. Ten all round!
Gracias pero si receta está muy bien
In the video it shows that you put the domed lid under the pan for the last half of the bake - what's the reasoning for that? TIA!
Finally a video that explains proofing very well.
Thanks. I learned some things. But I'm not going to invest in a mixer. Part of the enjoyment of baking bread in feeling the entire process from start to finish.
It’s like bread porn….
I just received mine in the mail. My first loaf for it is proofing now. I can't wait to try it. I am very appreciative that it is made in America, and it shows on the quality of the build. It is a little spendy, but it will last forever, and someday will be passed down to my granddaughter.
Would this fit enough dough for 2 batards or just 1?
Thank you, really helpful!
So can one roast a chicken in there?
I wish he would have BAKED the breads so we could have seen the difference
Love this video and demonstration! I watched a few of the other videos in the series too - it would be really handy if you linked them in youtube so they play one after each other. I'd really appreciate if you posted the recipe so we could try to follow along and copy your techniques. Lastly, I'd love to see the the actual end product, both finished loaf and crumb. Thanks for the video!
Great video. Will be trying this today!
Very nice, thank you for sharing, but that music. 😝. The music is terrible.
What is autolyse? I’ve always made bread by hand and simply kneaded, and let it rest/rise, punched down, kneaded lightly, formed the loaves and let them rise again before baking. Always successful but apparently I’ve been missing something LOL And was just gifted an Ank so trying to figure out what to do. First set I made I think was not kneaded long enough nor enough liquid. Trying to educate myself. Getting confused instead 🫠
@22:25, why didn’t you scrape off the bit of dough stuck to the Pyrex dish and tuck it under the dough? 🤔
your videos are so helpful!
I notice you have a grain mill on your counter. Did you use freshly milled flour for this recipe? If not, what is the correct substitution for FM flour? Thanks so much!
That will depend on what type of flour you are using. This recipe does not require freshly milled flour, but if you would like to experiment with it, I recommend going slowly with the hydration to make sure the flour absorbs it properly. You may need to adjust the total hydration depending on the flour.
Thank you this really helped me.
Happy to help!
I always struggle with this. Thanks for making proofing clear and simple.
So glad to hear it was helpful!
Thank you for short and clear explanation!🌺
Our pleasure!
Best demonstration I’ve seen!
Thank you! Just what I needed to know.
Am I the only one that couldn't tell the difference in rise except for the sharper edges?...
Perfect - I’ll remember those tips 🍞🥖 x
Can you please STOP SAYING AGGHHHH. AGGGHHHHH Get more professional Awwwwwww
Thank you so much for this tip. I have yet to use my Challenger pan, got it only today, but because of having read some reviews with this concerned, I just happened to go online here and now to see what I could find to solve this issue. Serendipity.
Thank you! I was able to identify which problem I have immediately. Very concise video without wasting my time.
So happy it helped!
Best video ever on proofing, thanks for the under/perfect/over comparison!
So glad you find it so helpful!
In the Video the guy puts ice cubes directly on the hot base... Was just curious if there is any risk of the cast iron cracking due to thermal shock from the very hot cast iron and very cold ice cubes hitting it? P.S. I will be getting one of these.
The risk is minimal compared to other types of baking vessels because our cast iron is not enameled.