Bake this world a better place

Baking good bread, even good sourdough bread is easy. I read a comment on a recent post by @anjaligardener, and it made me think.  The process of making sourdough bread is very forgiving. It doesn’t have to be complicated.The challenge happens if you want to make better bread, even great bread. This takes practice, patience,…

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Starters Part 1

Starters. It’s been three years, and I’m not very good at judging my starter. I’m getting better at it. I know I learned that for my every 8 hour feeding schedule, I could feed it a ratio of 1:3:3: 1 part starter to 3 parts flour to 3 parts water. Temperature is critical; I keep…

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Baking your sourdough part 2

Two other flaws of baking bread in a home oven are heat retention and the inability to radiate heat quickly and evenly to your dough especially when it first starts to bake. Baking your bread in the Challenger Bread Pan solves both those problems for you. The Challenger is made of black cast iron which…

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Baking your sourdough

Baking is the last and one of the most important steps in the bread baking process. It’s often undervalued. It’s why I invented the Challenger Bread Pan. It’s a unique pan that’s designed to take the guesswork out of baking. Breads (well non enriched breads) need steam. Steam is an important factor in giving you…

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Scoring your sourdough

After proofing in the fridge for 13 hours, it’s time for scoring and baking. Like shaping, scoring takes practice. And more practice. Before scoring, I pull my Challenger Bread Pan out of the oven, and take off the cover. I then take my banneton and start turning it over into the shallow base of the…

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Shaping your sourdough

I’ve been shaping batards for a while now. Personally, I like the batard shape because I get more consistent slices when I cut it. I’ve played around with several different methods of shaping. It can really only be learned through practice and repetition. Truly. I ended up liking the one I learned from @fullproofbaking. It’s…

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Preshaping

Preshaping is the next step. If you’ve only made enough dough for one loaf, this step can sometimes be skipped. I only skip it if I feel like I have a nice uniform piece of dough that hasn’t been mishandled. If you’re wondering whether your dough needs a preshape, then I’d just preshape it because…

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Dividing your dough

Bulk fermentation ends when you divide the dough. Dividing means cutting your dough into pieces of the same weight. There’s no dividing if you’ve made only one loaf, so it ends when you begin pre-shaping or shaping. After dumping out your dough, the smooth side of the dough is on the bottom. It’s important to…

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