Use a $1.25 stainless steel dog water bowl from the Dollar Tree with a second bowl for a cover ($2.50) They make a 1 pound loaf (1 cup water, 2 cups flour, 1/4 cup start, 1/4 tsp salt). I make 2 or 4 loaves at time. I used these to teach sourdough bread at a local university. The class got 4 bowls with the class.
i followed this advice from a comment on another channel. i got 8 Qt stainless bowls for $4 each (crazy sale never to be seen again) i bake big sourdough loaves and use a full size steam table tray with lid for batards.
I like the principle of the Challenger Bread Pan and the Emile Henry Bread Cloche, but something to also consider is storage. Both items are uni-taskers, only used for one purpose, and when not being used for that purpose just take up space. I use an enamel cast iron Dutch oven from Le Creuset for all of my bread because I can also use the same pot for other cooking such as soups and stews. I have a small kitchen, space is precious.
Yes, this is true. I live in Chicago, and prior to about 5 months ago, lived in a 700 sq ft apartment, so I understand the issue with space for those. I made it work, but it is a good point. But yes, the enamel coated dutch ovens are definitely more versatile!
@@makelikeatree1696 I just got the new Le Creuset Bread Oven cast iron cloche. I'm going to try your method of just preheating the lid; it's sounds like a good idea.
I have something very similar to the Challenger made in Australia called the Brunswick bread pan. It's so much easier to use than my big old Copco Denmark Dutch oven. I'm quite clumsy so often burn myself loading loaves in and out of the DO when using it right side up and also found it awkward using it upside down with the lid the base etc. In my opinion, the Brunswick pan is streets ahead in usability for bread, but it is also versatile. I use mine regularly for roasting a variety of meat dishes and both the base and lid can be used as roasting trays for different purposes due to their different depths.
Great video! I personally prefer ones without the knob. That way you can bake upside down which makes loading the loaf a little easier. Just place the lid on top of the banneton and then flip over both. It's very gentle, you won't degas your dough. Then place the large part on top of the lid, spritz a little bit of water inside and you have a worldclass dough sauna.
New here. New to sourdough making. I cannot thank you enough for your videos. Truly appreciate your teaching method and additional instructions, tips, and trips.
For anyone who likes to bake long, loaf shaped bread for sandwiches, toast, etc, I can highly recommend cast iron oval roasters. My favorite (the largest and the cheapest - less than $70) is the 'Bayou Classic 7477 Oval Fryer with Griddle Lid, 6-Quart' which perfectly matches a 16" oval benneton and makes a very nice looking, long loaf. As a bonus you can also invert these and use the lid as the base, like the Challenger pan, though lifting the pot this way is a little awkward.
Lodge make the combo 'cabin' cooker for anout $49. it's 3.5 quarts and is a deep 'chicken fryer' skillet with a shallow skillet lid. Together they make a small Challenger style setup. But both pieces can be used in the traditional way separately too. The Chain Baker on TH-cam uses this. I got a 5 quart Lodge Double Dutch oven that is made for bread baking as well as other dutch oven styles of cooking. It has no top handle such that lid can be on the bottom in the oven. This allows the deep dutch oven part to be placed on top like a dome in the Challenger pan configuration. So then it is essentially an 'upside down' dutch oven and is easi to load the dough and when the 'dome' is removed for final final browning, the bread is exposed more completely to the heat rather than be down deep in a deep pan; which is less than ideal. Very high quality with tight fitting 'lid'. It was $52. on Wayfair.
I use an Emile Henry "potato pot" for baking sourdough bread. After trying other kinds of various choices, I greatly prefer it for the boule style loaf. They also make a rectangle pan that looks like a regular loaf of bread. It works nicely too, but needs parchment paper in the bottom to keep my bread from sticking to the bottom.
BTW: The two handles on the large dome of the Challenger are also pedestal legs that support it when inverted to be used as a deep large stew pot. [in which case, the shallow side becomes a cover.]
Great video! I have one more reasonably priced suggestion which all should consider. Lodge 5 qt cast iron double Dutch oven, suggested list price about $60, SKU L8DD3. The shallow top is totally flat, allowing you you to use it upside down to create a base for a boule and not burn yourself as you caution in you video and the price is RIGHT.
Excellent video and a well needed insight. Thank you for making it Bettie.When I moved to Spain a number of years ago, all my baking “holders” were in storage for a year and I wanted something to carry me over while waiting to explore a home to buy. I thought I’d try the option for 23 dollars from Amazon ( it’s now 25 dollars since). Granite Ware 15-Inch Covered Oval Roaster, 15 inches, Black. It’s got a 4 litre capacity (4.2 quarts) and you can easily get a good size boule or oval shape into it. 2 medium length baguettes will also go in. Bakes the bread fantastically and certainly I have had no complaints from myself or others. The other great advantage is that it is very very light as the Dutch ovens and The cloche are either heavy to lift or awkward to bend down and lift out of a low down oven. I’m getting on a bit and have arthritis in one of my arms. Anyone just starting to bake and doesn’t want to fork out a couple of hundred dollars for the traditional bread baking formats, this is a great cheap option and you can also use it for slow cooking meat or casseroles. I also put a small earthenware jar of hot water in with the dough for extra steaming which gives extra crust enrichment as it boils up in the Roaster.
Another option is an inexpensive pyrex casserole dish. The 6.5L runs at $20-$25. Can be used upside down, or just using the main inverted over the dough on a steel or stone base.
@AnnasChickenRanch I preheat oven to 250c, but stone only gets to 220C. Once dough goes in doesn't need more than 220 really, what it benefits from is: no fan / sealed atmosphere to trap moisture to allow greatest time to push through the unsset crust. On pyrex, are all heat resistant and the ones I own are 300 celsius with a thermal shock of 220c(so OK to go from from room temp at 20C to a 230C oven). I do however know some pyrex less, so look at packaging/description. The key is avoid great variations on than thermal shock, ie bringing it out of an oven and placing it on a cold stone counter. It could shatter then. Or from fridge directly to a hot oven. From fridge, I follow le creuset stoneware guidance, from fridge/freezer, place it in oven for preheat phase. HTH
I have used Dutch ovens and they work perfectly, but I also regularly use a cast iron combo cooker from Cuisinel. However, for Christmas, my wife bought me a Le Crueuset bread cloche. It has become my go to. It is functional and beautiful, just expensive.
Love your style and your lovely vintage dishes and mixer behind you. Most everything I see there are things I grew up with in my dear mother's kitchen. Thanks for the excellent advice.
Something to note about enamel dutch ovens: Some of them have knobs on top that cannot be heated past 450 F (230 C). And you will need to purchase a new steel knob that can be heated higher if you want to heat up to 500 F (260 C). The Lodge Enamel dutch ovens do however have the right knob and can be heated to 500 F (260 C). I also forgot to mention that the Challenger also needs the same kind of care that the Lodge Cast Iron pan does. Any cast iron pan will need this kind of care. However, with both, I rarely even rinse them out. I just dust out the flour. About every 5-6 bakes, I do rinse them out and then put them on a burner on the stove until they are dried out and give a quick coat of oil.
Hi where can I purchase the knobs( for enamel pots) .My knob needs to be tightened from time to time.Im thinking it is stripped. So it would be great to order another one plus for the heat as you said. If I can order online please supply a link.Thank you
I stopped using enameled dutch ovens for bread because the high heat wears them out faster. I had two enameled dutch ovens and used one for bread. The enamel eventually cracked on the bread dutch oven way before the other. Now I have a non-enameled dutch oven just for bread and I can run it as hot as I want and for as many loaves that I want. I will still be using it 20 years from now. I bought Victoria over Lodge as Lodge has a lot of casting flash and the build quality isn't as good. I've since gone back and bought two more Victoria pans and I have to say they're just nicer made than Lodge for a pretty similar price. As a side note - non-enameled Lodge are made in the states, enameled Lodge are made in China by a manufacturing partner if anyone is concerned about where it comes from. Victoria is made in Colombia by the same family that started the company almost 100 years ago.
@@GrantMcWilliams they are expensive but Le Creuset do have a lifetime guarantee. As long as it’s not drop damage, I’d imagine any enamel cracking would be covered, and you’d get a new replacement.
@@laurierappl4549 I think you are looking at the potato pot? They took down the bread cloche once it was sold out. I tried it yesterday and it gave me great results. Much lighter than a Dutch oven or cast iron! I hope they get a restock because it’s a good price and doesn’t give me a super thick bottom crust like my Dutch ovens.
I have a Lodge cast iron (heavy!) as well as an All-Clad dutch oven (very light). Both work very well. The bread results are virtually identical. Both have an 8.25" wide interior bottom surface. Clean up is easy. And both work great for stovetop recipes. The Lodge was
I highly recommend you find the Lodge Combo Cooker in your next review. It has the benefit of being able to be used upside down, i.e. the 'lid' on the bottom, which yields a shallow cast iron surface to bake on with the deeper part now being used on top and can easily be removed for the baking finish. Besides functioning perfectly and safely, it can be located at the low price of $30-40! Your 'free' top pick will blush in comparison to this choice.
I talk about it in my written post that correlates to this video! I'm very familiar with it, but with all of the options I already have, I just haven't purchased on for myself. It is a great option though! However, I still much prefer the Challenger for bread baking specifically. Because the combo cooker just isn't as large and the shape doesn't lend itself to making different styles of loaves the way the challenger does. But that is coming from someone who bakes lots of different breads often. For many people, the combo cooker is a great option and versatile for things outside of bread.
I agree, seems like this video is totally incomplete without mentioning the multi cooker from lodge. Makes me think this is more about making a big kickback on the Challenger.
I want to try the Challenger, but I fell in love with this Japanese cast iron pan from a company called Oigen. It's really a Dutch oven but is also a Bundt pan and is designed to bake a loaf on the stovetop. I used it alongside the Lodge cast iron bread pan with the same recipe and the one cooked in the Oigen was more moist. In fact, I'm baking one right now on this rainy Arkansas January 23, 2024. You should really get your hands on some Nanbu Tekki! It's amazing.
Oh no... I did actually find this video very exciting! I'm baking some bread right this minute on an aluminum sheet pan and some parchment. Low tech tonight but it was lovely to look at all these pots. In the meantime, good homemade fresh bread is a wonderful thing (as I watch a thousand bread pot videos).
It is also worthwhile mentioning so called "double-dutch" ovens. Those have the handles on the sides, both on the base and on the lid and you can then use them upside down and put your loaf into the lid, then put the base on top. Same as with the special bread pan and gloche in your video. Lodge make a 5qt double-dutch oven and it's about 75-80 USD.
I have a cast iron 5 quart combo cooker and an 6 quart enamel Dutch oven and they are both great for bread baking. Totally agree the enamel is more versatile. Having said that I love the combo cooker. Cast iron is a wonderful addition to the kitchen
Ms. Betty, this is the most comprehensive review of bread making vessels that I have watched (and I watch bread videos all the time). I will save some money, and maybe in a year, I can buy a Challenger. Do you line your cast irons with parchment? I always do, but do you think that it is better not to use parchment? I find that it makes a nice sling to lower the loaf into the hot cast iron. What do you think? Oh, and great video!!
Thank you for this no-nonsense and helpful video. I've baked several loaves per week for years and watch a lot of channels like these and had still never heard of the Challenger brand or the Emile Henry bread cloche. I might need a coin toss to decide which one to buy, as both look like fantastic products.
This was really helpful -- thanks! I've been using a baking stone with an upside-down dutch oven. It works, but that Challenger or Emile Henry would be much more convenient... don't know if I can justify the cost, though.
I just discovered your video today, which is excellent! I am so sad because I was planning to order the Challenger pan but the price has exploded beyond my ability to purchase it. Presently they are asking $299($300!). If it was still priced at $225 they would sell many more pans but now they have really limited themselves. Too bad, I’m so disappointed 😔.
As with everything right now, inflation is driving up prices as materials are more expensive. I know the owner, and they are not trying to price gauge. They are a very small company and charge what they need to to stay in business. Fortunately, they are still selling enough pans to stay afloat. But I'm aware this price point isn't for everyone and luckily there are many great options at a lower price point!
I am not a bread baker, but do own two Lodge dutch ovens and one with the legs for outside cooking, and the other one without legs for cooking in my oven or on the stove top. I love both of them and decided to get back to cooking with cast iron since I grew up with my grandmother and mother both using cast iron cookware and because I got tired of buying new cookware every two years like I was with the so called non stick cookware.
I have several Dutch ovens, enameled, and bare cast iron. However, I bake one and two pound loaves of sourdough, artisan style bread, which are great, in an 8" diameter x 3.5" deep stainless steel dog water bowl, with a second bowl for a cover. The bowls are light in weight and are used from fridge, proof, and directly into a 475 F oven without preheating and the risk of burns from hot and heavy cast iron. Oh yes, the bowls cost $1.30 each, not $50.00 to $400.00.
Interesting selection... and I loved the Challenger pan but the price is pretty steep. I use my *cast-iron-bottom tagine (North African casserole dish)* for baking and it works really well. It has low sides - easy to drop the dough into, even when hot - and the cover is great at holding in the steam. Most importantly, it can be used for all sorts of cooking, not just breadmaking.
Surprised you didn’t include the Lodge Pre-Seasoned cast iron combo cooker, it has all the advantages of the Challenger except it’s round, but you can buy 8 for the price of one Challenger. I have 2 and they work perfectly. Question, can you cook two 9” boules at once in the Challenger?
Thanks for the great review. Just adding Lodge make a Dutch oven with a flat top. So it can be used upside down with the lid being a shallow tray for easy loading.
check out the Lodge Pre-Seasoned Combo Cooker. You just use the lid as the base and put the dough on that. Great price and very useful. I would love to try the Challenger but alas, just not in the budget.
Lagostina dutch ovens are every bit as good as Le Creuset and are often found at deep discount. Retail is around $200 US. I paid $50 for a 4.5 quart o sale perfect for bread, buns plus it doubles as an excellent casserole. Love the harvest orange colour.
The Challenger pan is the best - worth every penny! I also use the top to make sandwich loaves with a Le Creuset bread tin and a Le Creuset casserole dish. I place the bread tin in the casserole dish - 5.5 quart so its deep - and place the Challenger top over it. It does not seal but the coverage is really good. I use a water bath in the bottom to make sure there is enough steam. If you can only get one pan for bread, the Challenger is really the best and most versatile I think.
You look great in this video! Love the pin up style. My sourdough starter is ready to bake with this weekend, thanks to you, and all of your videos. Just also wanted to say, you don't need the very expensive pans. I have a 3 and 5 qt Food network ceramic cast iron dutch ovens, with the metal knobs, and they work wonderfully too. I've had them for years, and use them for baking Artisan Bread in 5 loaves. This will be my first sourdough attempt, so wish me luck!
We camp so we have a lodge camp Dutch oven. Start baking with during this pandemic and the camp Dutch oven works perfect in my oven. Bonus is I can still take it to go camping. 😁
I actually only have 3 pots. The Dutch oven was carried out west for a reason. Unless I specifically need a saucepan or to boil noodles or some specialty, I use my dutch oven. Ive gotten soooo good at it. It does take a knack for some things. This next summer I'm going to try it out in outdoor cooking. Hoping to keep our cooling bills low with having to make 3 meals a day.
Very informative! Wanted to ask: 1. Can the seasoning done to the non enameled dutch oven(black ones) interfere with the bread baking process and give an smokey odour in the bread? 2. On which rack in the oven should the dutch oven be ideally placed? 3. Should we turn on only bottom heat or bottom and top both? Thanks!
Love your videos Bettie! Great job on explaining all of the different options. I personally love using my cast-iron to bake sourdough, thank you for all of the great info!
The size of the dough recipe vs the size of the Dutch Oven or equivalent also seems to be a factor in the "oven spring" and quality of baked bread. My no-knead sourdough Lithuanian rye recipe produces a better loaf when baked in my smaller Dutch Oven than the larger one. Thank you for the review.
I just found your channel, and because of your excellent reviews, I've ordered the Challenger pan, which is still on sale. I've been baking bread for years, and have always used a pizza stone, which entails the adding humidity with a cast iron pan on the bottom. I'm always nervous doing this, so the Challenger sounds like it will alleviate this problem! I prefer to bake sourdough in batards, which is another reason for getting the Challenger. Thanks!
Thank you thank YOU thank YOU,,,,, I went onto Amazon to order one and when I got there, my mind went completely blank and for hours have been asking God to bring it back to my memory. Thank you😊😊😊😊😊 #Godisfaithful
Bettie, thanks for your hands on review of bread Bakers, it really helps evaluate a lot of choices that we are all curious about but don’t want to purchase, only to find they aren’t great. I did buy a terracotta clay baker, disaster. Have circled back to two 10” black cast iron Lodge dutch ovens and Jim Lahey’s bread recipe, always get rave reviews. A lot of your video was an affirmation of why it works. Good stuff-have fun, be kind, stay safe
The Challenger looks awesome! I have gotten great use out of my Lodge enameled Dutch ovens. One thing to keep in mind with many of these is that an aftermarket steel handle is recommended if you're baking at 450 or higher. They run about $8-10.
Yes, that is a good point. The Lodge can go up to 500F. However, other brands do not have the handle that can. Like you said, they need a different one. One of the other reasons I like the Lodge.
I use a cast iron pan of one form or another almost every day. Have been for years. They are pretty simple to maintain. I wash them like any other dish/pan. After towel drying I put it on the lit stove top to dry further. After a couple minutes I turn off the burner and with a paper towel rub a small amount of cooking oil into the pan and let it finish cooling. It amazes me how expensive they’ve become.
I really appreciated thst you were so clawed about everything Have you ever put this dough in the fridge overnight……even printing the ingredients on the blackboard. Do you recommend putting this dough in the fridge overnight?
Very helpful. I like the Emile Henry option as it seems to have the advantages of the Challenger, but it's round and it looks as if it wouldn't be as heavy as the Challenger. You've done a great job presenting the alternatives and advantages/disadvantages. [ EDIT: I just learned the Emile Henry cloche is made of clay, and I want iron for heat retention. So it's likely the Le Creuset for round loaves and an old oblong Le Creuset for batards, etc. Anyone know how to clean a heavily discolored Le Creuset Dutch oven? ]
Thank you so much for this review. I got the Emile Henry and Challenger Bread Pan and they both work wonderfully when baking bread I now use them both when baking :)
Thank you for such a thoughtful review. As someone who’s prone to burning herself I’ll pass on using my Dutch oven (preheated). The Mixmaster on your shelf reminds me of baking with my Mom and the view out your windows reminded me of a Chicago gangway so I was tickled to hear that’s your home. I’ve moved away but wish I could take your class! Do you offer anything online?
love this video! I have the challenger pan and love it- I do think it was worth the money. The only con for me is the weight-its a bit heavy! I also love my lodge enamel dutch oven-very versatile and affordable. I always come back to your videos when I need refresher and I always learn something new!
Hi Betty! Recently I bought cauliflower flour for baking but it doesn’t have the Texture like the flour, it’s smushy even though I use baking powder it doesn’t rise. I add a little bit of coconut flour to hopefully reach a regular flour blend but couldn’t. I am hoping to find the best ketogenic cake/cookie/brownie base. (I also added some collagen powder for bounciness and that was a hit) thanks for all the videos 🧁
Another excellent video Bettie! I don't own an oval shaped dutch oven or bread pan so I still use a ceramic stone to bake batard shaped loafs. The ceramic and cast iron enameled dutch ovens I have used are stained up pretty badly from the high temps of my bread baking, but they still work just as well. My (current) absolute favorite dutch oven for boules is a Lodge 5-Quart Cast Iron Double Dutch Oven With Loop Handles, the one with the flat top. It runs about 50$ on Amazon. I have two of them as I often bake two loafs at a time. Overmont (brand) makes a similar one that goes for about 40$ but I don't have one so can't say how well it's made, or works.
I own LOTS AND LOTS of cast iron and enameled cast iron. I have LeCreuset down to lodge (and some brands inbetween)! I have a love of dutch ovens! I just went to the site of your favorite pan and it is awesome! I can see it in my near future. My husband thinks I'm a little obsessed but I just tell him its a hobby, lol! Great video!
I will be saving up to get the Challenger. I have several Emile Henry ceramic pieces... and while i think they are ok... I always feel like the glaze over their emblem looks so bad.. at first i thought i got a bad piece, but there all like that.. and even though the Le Creuset ceramic is made in China (not a fan of that), Hands down.. I prefer every single Le Creuset ceramic ware I have over the Emile... Their colors are better, the glaze is bar far better, and the thickness and weight difference is easily noticeable.
There are other cast iron pans out there in the US $50 - $60 dollar range that can be used with either part on the bottom, high capacity when you need it, or no sidewalls when you don't like Lodge cast iron Dutch oven loop handles on Amazon.
Very much enjoyed your video. Very good information for someone debating those purchases. I have used several types of dutch ovens and found excellent results from all of them. Currently, I'm using a 9 qt Lodge oval (Costco had an unbeatable price on it last November!) and a 9 qt Lodge round cast iron. Both fit in my oven at the same time, so I can bake two loaves at once and both are used for many other baking/cooking needs, so money well spent I think. I've looked at the Challenger several times and just can't come to terms with the cost benefit ratio for myself, so she is "on hold" for the time being! I look forward to seeing your other videos, but recently saw another host discuss turning the oven off for the first 20 minutes of baking to increase oven spring. I tried it and had amazing results. Was wondering if you have seen or tried that with your sourdough? Thank you - love your kitchen, so wonderfully nostalgic.
Since I make free standing heavy 12 inch rye loaves I use an old enameled roasting pan. It's cheap and works as well as any of the cast iron stuff. I've got several cast iron bakers and stoneware products as well and frankly their too heavy and cumbersome.
Was really hoping this video would mention how when using an enamel dutch oven, the bottom of the bread can easily burn. This happened to me twice and I dont know what to do. Also a bunch of websites say not to preheat the enamel ones empty because they can crack at too high a temperature.
I solved this same problem by sprinkling a layer of cornmeal on the bottom of the Dutch oven, then your dough on parchment paper goes on top of that. It works as a good insulator from the direct heat of the bottom of the pan. In a pinch I’ve used oatmeal, rice..anything granular really.
I have both the Lodge enameled and full cast iron pots. I find the full cast iron gives a better oven spring but does bake hotter than the enameled pot in my experience.
@@ingridgillette5573 Only once when I was visiting my mom and that's all she had. It worked okay, though I didn't get as much spring as I usually do. But I think I could, had I played around with it more. I'm not sure if you're familiar with Elaine Boddy of FoodBod Sourdough. But she uses the thinner plain enamel pots and she gets great bakes!
@@BakerBettie yes and I have asked her about her pots. She loves them. I bet spraying water or adding a couple ice cubes would help. I love how light weight they are.
If you have a Lodge Double Dutch Oven, invert it and it functions like the Challenger. Rotate the oven or lid, for ease of handling. Lodge Double Dutch is more versatile than any of your cooking vessels that you bake with
Hey Bettie, thank you! I have the Challenger oven and I find my loaves are coming out very light in color. I have tried adding sugar and some oil to my dough. Do you have any ideas how to get more color into my bread?
Great video, thank you. I recently purchased a 5 Qt Cuisinart Dutch oven and went to bake my boule and realized the instruction tag said the base is good up to 500 degrees but the lid only 350! Such a bummer. Now I have to rig up a different lid for the covered portion of the baking. Are all these lids good up to the same temp as the pot?
Evening, Bettie... I recently purchased the Lodge 7.5 oval enameled cast iron dutch oven. I've yet to bake a loaf in it, but I'm sure looking forward to doing so. I think it's going to be perfect for frying my Mom's old-fashioned cake donuts in! Thanks for some great, reliable content, appreciate...
Some years ago, a local kitchenware store stopped selling Lodge Porcelain cookware when the store learned the porcelains were manufactured in China. They had serious misgivings about quality control regarding LEAD paint. I'm not sure what the status is today.
I have had an Emile Henry bread cloche for about one year. I did not recall anything about cutting bread right on the ceramic. I re-read through the instructions and again - nothing there. This seems like a bad idea to me. Super sharp, high hardness steel - maybe Japanese, maybe German - against your beautifully finished French ceramic cloche? No way.
Use a $1.25 stainless steel dog water bowl from the Dollar Tree with a second bowl for a cover ($2.50) They make a 1 pound loaf (1 cup water, 2 cups flour, 1/4 cup start, 1/4 tsp salt). I make 2 or 4 loaves at time. I used these to teach sourdough bread at a local university. The class got 4 bowls with the class.
Brilliant! (Runs to dollar tree)
i followed this advice from a comment on another channel. i got 8 Qt stainless bowls for $4 each (crazy sale never to be seen again) i bake big sourdough loaves and use a full size steam table tray with lid for batards.
I like the principle of the Challenger Bread Pan and the Emile Henry Bread Cloche, but something to also consider is storage. Both items are uni-taskers, only used for one purpose, and when not being used for that purpose just take up space. I use an enamel cast iron Dutch oven from Le Creuset for all of my bread because I can also use the same pot for other cooking such as soups and stews. I have a small kitchen, space is precious.
Yes, this is true. I live in Chicago, and prior to about 5 months ago, lived in a 700 sq ft apartment, so I understand the issue with space for those. I made it work, but it is a good point. But yes, the enamel coated dutch ovens are definitely more versatile!
@@BakerBettie I use the EH cloche a lot. I let the bread rise on the base so I don’t have to move it, but preheat the lid to help with the spring.
@@makelikeatree1696 I just got the new Le Creuset Bread Oven cast iron cloche. I'm going to try your method of just preheating the lid; it's sounds like a good idea.
On their web site, they now have other uses for it. It is also quite heavy, 25 pounds...
I have something very similar to the Challenger made in Australia called the Brunswick bread pan. It's so much easier to use than my big old Copco Denmark Dutch oven. I'm quite clumsy so often burn myself loading loaves in and out of the DO when using it right side up and also found it awkward using it upside down with the lid the base etc.
In my opinion, the Brunswick pan is streets ahead in usability for bread, but it is also versatile. I use mine regularly for roasting a variety of meat dishes and both the base and lid can be used as roasting trays for different purposes due to their different depths.
Great video! I personally prefer ones without the knob. That way you can bake upside down which makes loading the loaf a little easier. Just place the lid on top of the banneton and then flip over both. It's very gentle, you won't degas your dough. Then place the large part on top of the lid, spritz a little bit of water inside and you have a worldclass dough sauna.
That's a great idea! I've never thought of that!
And for outside cooking this method bakes pizza!
Wow, this is the most compact, information packed video on baking I’ve experienced. Well done. Thanks for the overview. Truly impressed.
Glad you enjoyed it!
I thought so, too!
I’ve been making bread for about a year and everybody say my bread is terrible. Glad I found your show hope you can help me improve.
You got this! Check out my other bread videos and tutorials!
I have always used my camp lodge dutch oven and I line ii with parchment paper, perfect bread every time.
New here. New to sourdough making. I cannot thank you enough for your videos. Truly appreciate your teaching method and additional instructions, tips, and trips.
Great videos. I like how she gets right to the point instead of chatting up. Great instructions. Thank you!
For anyone who likes to bake long, loaf shaped bread for sandwiches, toast, etc, I can highly recommend cast iron oval roasters. My favorite (the largest and the cheapest - less than $70) is the 'Bayou Classic 7477 Oval Fryer with Griddle Lid, 6-Quart' which perfectly matches a 16" oval benneton and makes a very nice looking, long loaf. As a bonus you can also invert these and use the lid as the base, like the Challenger pan, though lifting the pot this way is a little awkward.
2 years later and that same one is now $89…
Just bought the Challenger, still on sale 225.00, thank you Bettie!
Lodge make the combo 'cabin' cooker for anout $49. it's 3.5 quarts and is a deep 'chicken fryer' skillet with a shallow skillet lid. Together they make a small Challenger style setup. But both pieces can be used in the traditional way separately too. The Chain Baker on TH-cam uses this. I got a 5 quart Lodge Double Dutch oven that is made for bread baking as well as other dutch oven styles of cooking. It has no top handle such that lid can be on the bottom in the oven. This allows the deep dutch oven part to be placed on top like a dome in the Challenger pan configuration. So then it is essentially an 'upside down' dutch oven and is easi to load the dough and when the 'dome' is removed for final final browning, the bread is exposed more completely to the heat rather than be down deep in a deep pan; which is less than ideal. Very high quality with tight fitting 'lid'. It was $52. on Wayfair.
Excellent information...And, its not offered anywhere else that we've seen. Well done & THANK YOU!
I use an Emile Henry "potato pot" for baking sourdough bread. After trying other kinds of various choices, I greatly prefer it for the boule style loaf. They also make a rectangle pan that looks like a regular loaf of bread. It works nicely too, but needs parchment paper in the bottom to keep my bread from sticking to the bottom.
Jist ordered Emile Henry Dutch Oven for $160
BTW: The two handles on the large dome of the Challenger are also pedestal legs that support it when inverted to be used as a deep large stew pot. [in which case, the shallow side becomes a cover.]
That’s what i was wondering. It looks like it could be used upside down.
Excellent video. Straight to the point without any fluff.
Great video! I have one more reasonably priced suggestion which all should consider. Lodge 5 qt cast iron double Dutch oven, suggested list price about $60, SKU L8DD3. The shallow top is totally flat, allowing you you to use it upside down to create a base for a boule and not burn yourself as you caution in you video and the price is RIGHT.
Good choice!
Excellent video and a well needed insight. Thank you for making it Bettie.When I moved to Spain a number of years ago, all my baking “holders” were in storage for a year and I wanted something to carry me over while waiting to explore a home to buy. I thought I’d try the option for 23 dollars from Amazon ( it’s now 25 dollars since). Granite Ware 15-Inch Covered Oval Roaster, 15 inches, Black. It’s got a 4 litre capacity (4.2 quarts) and you can easily get a good size boule or oval shape into it. 2 medium length baguettes will also go in. Bakes the bread fantastically and certainly I have had no complaints from myself or others. The other great advantage is that it is very very light as the Dutch ovens and The cloche are either heavy to lift or awkward to bend down and lift out of a low down oven. I’m getting on a bit and have arthritis in one of my arms. Anyone just starting to bake and doesn’t want to fork out a couple of hundred dollars for the traditional bread baking formats, this is a great cheap option and you can also use it for slow cooking meat or casseroles. I also put a small earthenware jar of hot water in with the dough for extra steaming which gives extra crust enrichment as it boils up in the Roaster.
Another option is an inexpensive pyrex casserole dish. The 6.5L runs at $20-$25. Can be used upside down, or just using the main inverted over the dough on a steel or stone base.
@AnnasChickenRanch I preheat oven to 250c, but stone only gets to 220C. Once dough goes in doesn't need more than 220 really, what it benefits from is: no fan / sealed atmosphere to trap moisture to allow greatest time to push through the unsset crust.
On pyrex, are all heat resistant and the ones I own are 300 celsius with a thermal shock of 220c(so OK to go from from room temp at 20C to a 230C oven). I do however know some pyrex less, so look at packaging/description.
The key is avoid great variations on than thermal shock, ie bringing it out of an oven and placing it on a cold stone counter. It could shatter then. Or from fridge directly to a hot oven. From fridge, I follow le creuset stoneware guidance, from fridge/freezer, place it in oven for preheat phase. HTH
I have used Dutch ovens and they work perfectly, but I also regularly use a cast iron combo cooker from Cuisinel. However, for Christmas, my wife bought me a Le Crueuset bread cloche. It has become my go to. It is functional and beautiful, just expensive.
Love your style and your lovely vintage dishes and mixer behind you. Most everything I see there are things I grew up with in my dear mother's kitchen. Thanks for the excellent advice.
You're welcome!
Something to note about enamel dutch ovens: Some of them have knobs on top that cannot be heated past 450 F (230 C). And you will need to purchase a new steel knob that can be heated higher if you want to heat up to 500 F (260 C). The Lodge Enamel dutch ovens do however have the right knob and can be heated to 500 F (260 C). I also forgot to mention that the Challenger also needs the same kind of care that the Lodge Cast Iron pan does. Any cast iron pan will need this kind of care. However, with both, I rarely even rinse them out. I just dust out the flour. About every 5-6 bakes, I do rinse them out and then put them on a burner on the stove until they are dried out and give a quick coat of oil.
Hi where can I purchase the knobs( for enamel pots) .My knob needs to be tightened from time to time.Im thinking it is stripped. So it would be great to order another one plus for the heat as you said. If I can order online please supply a link.Thank you
@@delphine88313 This one should work for most dutch ovens! amzn.to/3pz2ZQQ
@@BakerBettie ok thank you
I stopped using enameled dutch ovens for bread because the high heat wears them out faster. I had two enameled dutch ovens and used one for bread. The enamel eventually cracked on the bread dutch oven way before the other. Now I have a non-enameled dutch oven just for bread and I can run it as hot as I want and for as many loaves that I want. I will still be using it 20 years from now.
I bought Victoria over Lodge as Lodge has a lot of casting flash and the build quality isn't as good. I've since gone back and bought two more Victoria pans and I have to say they're just nicer made than Lodge for a pretty similar price. As a side note - non-enameled Lodge are made in the states, enameled Lodge are made in China by a manufacturing partner if anyone is concerned about where it comes from. Victoria is made in Colombia by the same family that started the company almost 100 years ago.
@@GrantMcWilliams they are expensive but Le Creuset do have a lifetime guarantee. As long as it’s not drop damage, I’d imagine any enamel cracking would be covered, and you’d get a new replacement.
Just bought the Emile Henry bread cloche for $89 on Costco website! Excited to try it out 😍
Wow I need to go see if I can scoop it up!
@@sarashepard7504 I believe they sold out quickly :(
@@laurierappl4549 I think you are looking at the potato pot? They took down the bread cloche once it was sold out. I tried it yesterday and it gave me great results. Much lighter than a Dutch oven or cast iron! I hope they get a restock because it’s a good price and doesn’t give me a super thick bottom crust like my Dutch ovens.
@@laurierappl4549 oh awesome!! Thank you for sharing
@@missbukii it looks that way at my Costco. I will keep looking for it.
I am really happy to find your channel.just filled with clear concise information . I will look up all your episodes. Thanks.
Glad you like them!
I have an enameled 5 Qt Dutch Oven. I wouldn't recommend anything smaller. It can be a tight fit especially with dough proofed in my round banneton.
Will it fit dough proofed in 10 inch banneton?
So… Now I am glad I bought the LODGE 6 quart. The only concern us that it is very heavy…
Oh I have wanted a challenger since I first saw over a year ago. Saving for one.
Thank you for the detailed product reviews. I loved your vintage ending! 📺
Thanks for watching!
I have a Lodge cast iron (heavy!) as well as an All-Clad dutch oven (very light). Both work very well. The bread results are virtually identical. Both have an 8.25" wide interior bottom surface. Clean up is easy. And both work great for stovetop recipes. The Lodge was
New to your channel and bread making! I appreciate your teaching style and love all of your dishes in the background!
I highly recommend you find the Lodge Combo Cooker in your next review. It has the benefit of being able to be used upside down, i.e. the 'lid' on the bottom, which yields a shallow cast iron surface to bake on with the deeper part now being used on top and can easily be removed for the baking finish. Besides functioning perfectly and safely, it can be located at the low price of $30-40! Your 'free' top pick will blush in comparison to this choice.
I talk about it in my written post that correlates to this video! I'm very familiar with it, but with all of the options I already have, I just haven't purchased on for myself. It is a great option though!
However, I still much prefer the Challenger for bread baking specifically. Because the combo cooker just isn't as large and the shape doesn't lend itself to making different styles of loaves the way the challenger does. But that is coming from someone who bakes lots of different breads often. For many people, the combo cooker is a great option and versatile for things outside of bread.
I agree, seems like this video is totally incomplete without mentioning the multi cooker from lodge. Makes me think this is more about making a big kickback on the Challenger.
Bettie, really liked your video - you are so honest about the opinion you give - very helpful - Thank you so very much lady!!!
I want to try the Challenger, but I fell in love with this Japanese cast iron pan from a company called Oigen. It's really a Dutch oven but is also a Bundt pan and is designed to bake a loaf on the stovetop. I used it alongside the Lodge cast iron bread pan with the same recipe and the one cooked in the Oigen was more moist. In fact, I'm baking one right now on this rainy Arkansas January 23, 2024. You should really get your hands on some Nanbu Tekki! It's amazing.
Oh no... I did actually find this video very exciting! I'm baking some bread right this minute on an aluminum sheet pan and some parchment. Low tech tonight but it was lovely to look at all these pots. In the meantime, good homemade fresh bread is a wonderful thing (as I watch a thousand bread pot videos).
Glad you enjoyed it!
It is also worthwhile mentioning so called "double-dutch" ovens. Those have the handles on the sides, both on the base and on the lid and you can then use them upside down and put your loaf into the lid, then put the base on top. Same as with the special bread pan and gloche in your video. Lodge make a 5qt double-dutch oven and it's about 75-80 USD.
Yes, they are mentioned in the written article linked.
@@BakerBettie Sorry, I don't see that link.
I have a cast iron 5 quart combo cooker and an 6 quart enamel Dutch oven and they are both great for bread baking. Totally agree the enamel is more versatile. Having said that I love the combo cooker. Cast iron is a wonderful addition to the kitchen
Ms. Betty, this is the most comprehensive review of bread making vessels that I have watched (and I watch bread videos all the time). I will save some money, and maybe in a year, I can buy a Challenger. Do you line your cast irons with parchment? I always do, but do you think that it is better not to use parchment? I find that it makes a nice sling to lower the loaf into the hot cast iron. What do you think? Oh, and great video!!
I would also like to know the answer to this question.
In the description there’s a link to her article from this video and she says: “I just tip my dough right into it, rather than using parchment paper.”
Great presentation! Loved the vintage ending! 👏👏👏
Ah! Thank you!
Thank you for this no-nonsense and helpful video. I've baked several loaves per week for years and watch a lot of channels like these and had still never heard of the Challenger brand or the Emile Henry bread cloche. I might need a coin toss to decide which one to buy, as both look like fantastic products.
If I had to choose... I'd pick the Challenger. I use it weekly!
This was really helpful -- thanks! I've been using a baking stone with an upside-down dutch oven. It works, but that Challenger or Emile Henry would be much more convenient... don't know if I can justify the cost, though.
This EXACT kind of video is what i've been looking for. Liked and subscribed.
Great education for we beginners! I'm also thrilled to see you're my Chicago neighbor. Will definitely check your classes! ❤
I just discovered your video today, which is excellent! I am so sad because I was planning to order the Challenger pan but the price has exploded beyond my ability to purchase it. Presently they are asking $299($300!). If it was still priced at $225 they would sell many more pans but now they have really limited themselves. Too bad, I’m so disappointed 😔.
As with everything right now, inflation is driving up prices as materials are more expensive. I know the owner, and they are not trying to price gauge. They are a very small company and charge what they need to to stay in business. Fortunately, they are still selling enough pans to stay afloat. But I'm aware this price point isn't for everyone and luckily there are many great options at a lower price point!
I am not a bread baker, but do own two Lodge dutch ovens and one with the legs for outside cooking, and the other one without legs for cooking in my oven or on the stove top. I love both of them and decided to get back to cooking with cast iron since I grew up with my grandmother and mother both using cast iron cookware and because I got tired of buying new cookware every two years like I was with the so called non stick cookware.
Cast irons really are built for life! You can't go wrong.
I have several Dutch ovens, enameled, and bare cast iron. However, I bake one and two pound loaves of sourdough, artisan style bread, which are great, in an 8" diameter x 3.5" deep stainless steel dog water bowl, with a second bowl for a cover. The bowls are light in weight and are used from fridge, proof, and directly into a 475 F oven without preheating and the risk of burns from hot and heavy cast iron. Oh yes, the bowls cost $1.30 each, not $50.00 to $400.00.
That's so creative! I may need to steal your idea lol
@@GyngerSnappedI love this …definitely going to do it . Can’t afforded any of these things 🤣🤣
That works?!!
Thank you! I have a large cast iron pan and need a lid idea. Perfect!
Can you send a link to this dog bowl please
Interesting selection... and I loved the Challenger pan but the price is pretty steep.
I use my *cast-iron-bottom tagine (North African casserole dish)* for baking and it works really well. It has low sides - easy to drop the dough into, even when hot - and the cover is great at holding in the steam. Most importantly, it can be used for all sorts of cooking, not just breadmaking.
nice idea, never thought about tagine
I tried my Le Creuset cast iron bottom tagine recently and was impressed with the results. Great oven spring!
So helpful...and I love your kitchen gear and vintage flare goodness!!
Thanks so much!
I use my Corning 4 quart pot. It bakes beautifully & it doesn’t take a weight-lifting course to use it. No chipping, no iron to treat
Surprised you didn’t include the Lodge Pre-Seasoned cast iron combo cooker, it has all the advantages of the Challenger except it’s round, but you can buy 8 for the price of one Challenger. I have 2 and they work perfectly. Question, can you cook two 9” boules at once in the Challenger?
Thanks for the great review. Just adding Lodge make a Dutch oven with a flat top. So it can be used upside down with the lid being a shallow tray for easy loading.
Great tip!
I was go8ng to suggest using a pizza stone as a base and Dutch oven as a lid to simulate the cloche on a budget. But lodge thought of it too.
check out the Lodge Pre-Seasoned Combo
Cooker. You just use the lid as the base and put the dough on that. Great price and very useful. I would love to try the Challenger but alas, just not in the budget.
Yes, I'm very familiar with it! I know a lot of people love it. It is a really good option and a good price!
Lagostina dutch ovens are every bit as good as Le Creuset and are often found at deep discount. Retail is around $200 US. I paid $50 for a 4.5 quart o sale perfect for bread, buns plus it doubles as an excellent casserole. Love the harvest orange colour.
The Challenger pan is the best - worth every penny! I also use the top to make sandwich loaves with a Le Creuset bread tin and a Le Creuset casserole dish. I place the bread tin in the casserole dish - 5.5 quart so its deep - and place the Challenger top over it. It does not seal but the coverage is really good. I use a water bath in the bottom to make sure there is enough steam. If you can only get one pan for bread, the Challenger is really the best and most versatile I think.
Challenger in my opinion is the very best
I just got my 6qt Lodge enamel dutch oven, and mine is cornflower Blue. I can't wait until I can start making fancier breads.
You look great in this video! Love the pin up style. My sourdough starter is ready to bake with this weekend, thanks to you, and all of your videos. Just also wanted to say, you don't need the very expensive pans. I have a 3 and 5 qt Food network ceramic cast iron dutch ovens, with the metal knobs, and they work wonderfully too. I've had them for years, and use them for baking Artisan Bread in 5 loaves. This will be my first sourdough attempt, so wish me luck!
oh yeah, and I absolutely love your pink and white and your aqua bowls behind you. I'd love to find some like that. They really add to your video set!
@@jessicaeiss2541 go on poshmark they are plentiful
We camp so we have a lodge camp Dutch oven. Start baking with during this pandemic and the camp Dutch oven works perfect in my oven. Bonus is I can still take it to go camping. 😁
That's so great! They are really great pans!
I actually only have 3 pots. The Dutch oven was carried out west for a reason. Unless I specifically need a saucepan or to boil noodles or some specialty, I use my dutch oven. Ive gotten soooo good at it. It does take a knack for some things. This next summer I'm going to try it out in outdoor cooking. Hoping to keep our cooling bills low with having to make 3 meals a day.
Very informative! Wanted to ask:
1. Can the seasoning done to the non enameled dutch oven(black ones) interfere with the bread baking process and give an smokey odour in the bread?
2. On which rack in the oven should the dutch oven be ideally placed?
3. Should we turn on only bottom heat or bottom and top both?
Thanks!
Love your videos Bettie! Great job on explaining all of the different options. I personally love using my cast-iron to bake sourdough, thank you for all of the great info!
You're welcome!
The size of the dough recipe vs the size of the Dutch Oven or equivalent also seems to be a factor in the "oven spring" and quality of baked bread. My no-knead sourdough Lithuanian rye recipe produces a better loaf when baked in my smaller Dutch Oven than the larger one. Thank you for the review.
You're welcome!
I just found your channel, and because of your excellent reviews, I've ordered the Challenger pan, which is still on sale. I've been baking bread for years, and have always used a pizza stone, which entails the adding humidity with a cast iron pan on the bottom. I'm always nervous doing this, so the Challenger sounds like it will alleviate this problem! I prefer to bake sourdough in batards, which is another reason for getting the Challenger. Thanks!
There’s a silicone tool called a bread sling instead of parchment paper. Works well, keeps hands away from the hot metal.
Thank you thank YOU thank YOU,,,,, I went onto Amazon to order one and when I got there, my mind went completely blank and for hours have been asking God to bring it back to my memory. Thank you😊😊😊😊😊 #Godisfaithful
Bettie, thanks for your hands on review of bread Bakers, it really helps evaluate a lot of choices that we are all curious about but don’t want to purchase, only to find they aren’t great. I did buy a terracotta clay baker, disaster. Have circled back to two 10” black cast iron Lodge dutch ovens and Jim Lahey’s bread recipe, always get rave reviews. A lot of your video was an affirmation of why it works. Good stuff-have fun, be kind, stay safe
Just found your page !!! Love all the great information
The Challenger looks awesome! I have gotten great use out of my Lodge enameled Dutch ovens. One thing to keep in mind with many of these is that an aftermarket steel handle is recommended if you're baking at 450 or higher. They run about $8-10.
Yes, that is a good point. The Lodge can go up to 500F. However, other brands do not have the handle that can. Like you said, they need a different one. One of the other reasons I like the Lodge.
I use a cast iron pan of one form or another almost every day. Have been for years. They are pretty simple to maintain. I wash them like any other dish/pan. After towel drying I put it on the lit stove top to dry further. After a couple minutes I turn off the burner and with a paper towel rub a small amount of cooking oil into the pan and let it finish cooling.
It amazes me how expensive they’ve become.
I really appreciated thst you were so clawed about everything Have you ever put this dough in the fridge overnight……even printing the ingredients on the blackboard.
Do you recommend putting this dough in the fridge overnight?
The Lodge 10.25" Combo Cooker is a good (less expensive at $40) substitute for the Challenger bread pan!
Yes that’s a great option too!
Oval as well?
@@caroceren nope, only round
I have wanted a challenger . Saving to get one .
I will be buying the Emile Henry Bread Cloche...great configuration! Thanks.
How can you lift that lid with an oven mitt?
I have one, and I love it! So easy to use, and I also use it to store the bread between baking.
very informative video. Do you recommend putting sourdough in a loaf pan and then putting the loaf pan in a cast iron pot or cloche?
Very helpful. I like the Emile Henry option as it seems to have the advantages of the Challenger, but it's round and it looks as if it wouldn't be as heavy as the Challenger. You've done a great job presenting the alternatives and advantages/disadvantages. [ EDIT: I just learned the Emile Henry cloche is made of clay, and I want iron for heat retention. So it's likely the Le Creuset for round loaves and an old oblong Le Creuset for batards, etc. Anyone know how to clean a heavily discolored Le Creuset Dutch oven? ]
I have the challenger and it’s amazingly wonderful and I love it 🥰
It is such a wonderful pan!
We're so glad you love it!
Thank you so much for this review. I got the Emile Henry and Challenger Bread Pan and they both work wonderfully when baking bread I now use them both when baking :)
Great to hear!
Can you only fit a round loaf in the Emile Henry
Thank you for such a thoughtful review. As someone who’s prone to burning herself I’ll pass on using my Dutch oven (preheated). The Mixmaster on your shelf reminds me of baking with my Mom and the view out your windows reminded me of a Chicago gangway so I was tickled to hear that’s your home. I’ve moved away but wish I could take your class! Do you offer anything online?
love this video! I have the challenger pan and love it- I do think it was worth the money. The only con for me is the weight-its a bit heavy! I also love my lodge enamel dutch oven-very versatile and affordable. I always come back to your videos when I need refresher and I always learn something new!
Oh yes, it is quite a heavy pan! That is a great point too. I'm so glad to have you here!
watching this, I just wondered if the clay pots would be good for baking breads. But I think they are better for low and slow cooking.
I wish you a nice Christmas and a happy new year, greetings from the Netherlands
Thank you very much! Same to you!
Hi Betty! Recently I bought cauliflower flour for baking but it doesn’t have the Texture like the flour, it’s smushy even though I use baking powder it doesn’t rise. I add a little bit of coconut flour to hopefully reach a regular flour blend but couldn’t. I am hoping to find the best ketogenic cake/cookie/brownie base. (I also added some collagen powder for bounciness and that was a hit) thanks for all the videos 🧁
Another excellent video Bettie! I don't own an oval shaped dutch oven or bread pan so I still use a ceramic stone to bake batard shaped loafs. The ceramic and cast iron enameled dutch ovens I have used are stained up pretty badly from the high temps of my bread baking, but they still work just as well. My (current) absolute favorite dutch oven for boules is a Lodge 5-Quart Cast Iron Double Dutch Oven With Loop Handles, the one with the flat top. It runs about 50$ on Amazon. I have two of them as I often bake two loafs at a time. Overmont (brand) makes a similar one that goes for about 40$ but I don't have one so can't say how well it's made, or works.
That's so great! I find that people sort of all gravitate towards different things they prefer most. So many options out there!
Pit Boss cast iron roaster with lid. Just as good for 1/6 to 1/2 the cost... and more versatile. The cover can also be used as a griddle.
I own LOTS AND LOTS of cast iron and enameled cast iron. I have LeCreuset down to lodge (and some brands inbetween)!
I have a love of dutch ovens! I just went to the site of your favorite pan and it is awesome! I can see it in my near future. My husband thinks I'm a little obsessed but I just tell him its a hobby, lol! Great video!
That is awesome!
I will be saving up to get the Challenger. I have several Emile Henry ceramic pieces... and while i think they are ok... I always feel like the glaze over their emblem looks so bad.. at first i thought i got a bad piece, but there all like that.. and even though the Le Creuset ceramic is made in China (not a fan of that), Hands down.. I prefer every single Le Creuset ceramic ware I have over the Emile... Their colors are better, the glaze is bar far better, and the thickness and weight difference is easily noticeable.
There are other cast iron pans out there in the US $50 - $60 dollar range that can be used with either part on the bottom, high capacity when you need it, or no sidewalls when you don't like Lodge cast iron Dutch oven loop handles on Amazon.
Yes, I talk about those more in depth in the written article linked in the description.
This was such a fun video. Everything in this video is so unique and retro with good information. Subbed!
Thanks!
Great video. It's clear you know what you're doing!
Very much enjoyed your video. Very good information for someone debating those purchases. I have used several types of dutch ovens and found excellent results from all of them. Currently, I'm using a 9 qt Lodge oval (Costco had an unbeatable price on it last November!) and a 9 qt Lodge round cast iron. Both fit in my oven at the same time, so I can bake two loaves at once and both are used for many other baking/cooking needs, so money well spent I think. I've looked at the Challenger several times and just can't come to terms with the cost benefit ratio for myself, so she is "on hold" for the time being! I look forward to seeing your other videos, but recently saw another host discuss turning the oven off for the first 20 minutes of baking to increase oven spring. I tried it and had amazing results. Was wondering if you have seen or tried that with your sourdough? Thank you - love your kitchen, so wonderfully nostalgic.
Since I make free standing heavy 12 inch rye loaves I use an old enameled roasting pan. It's cheap and works as well as any of the cast iron stuff. I've got several cast iron bakers and stoneware products as well and frankly their too heavy and cumbersome.
Was really hoping this video would mention how when using an enamel dutch oven, the bottom of the bread can easily burn. This happened to me twice and I dont know what to do. Also a bunch of websites say not to preheat the enamel ones empty because they can crack at too high a temperature.
I solved this same problem by sprinkling a layer of cornmeal on the bottom of the Dutch oven, then your dough on parchment paper goes on top of that. It works as a good insulator from the direct heat of the bottom of the pan. In a pinch I’ve used oatmeal, rice..anything granular really.
@@Lebanonphenomenon thanks for the oatmeal ti-, as I have no cornmeal on hand.
I have both the Lodge enameled and full cast iron pots. I find the full cast iron gives a better oven spring but does bake hotter than the enameled pot in my experience.
So interesting! I often bake loaves side by side in the enamel and the cast iron and haven’t had this experience.
@@BakerBettie I know, I find it interesting too. Have you ever used just enameled Dutch ovens/roasters?
@@ingridgillette5573 Only once when I was visiting my mom and that's all she had. It worked okay, though I didn't get as much spring as I usually do. But I think I could, had I played around with it more. I'm not sure if you're familiar with Elaine Boddy of FoodBod Sourdough. But she uses the thinner plain enamel pots and she gets great bakes!
@@BakerBettie yes and I have asked her about her pots. She loves them. I bet spraying water or adding a couple ice cubes would help. I love how light weight they are.
If you have a Lodge Double Dutch Oven, invert it and it functions like the Challenger. Rotate the oven or lid, for ease of handling. Lodge Double Dutch is more versatile than any of your cooking vessels that you bake with
Thanks for the tip!
Hey Bettie, thank you! I have the Challenger oven and I find my loaves are coming out very light in color. I have tried adding sugar and some oil to my dough. Do you have any ideas how to get more color into my bread?
Cute, Cute, Cute kitchen! Looks so cute and functional! :) Nice video too! Thanks for not taking up too much time.
Glad you liked it!
Great video, thank you. I recently purchased a 5 Qt Cuisinart Dutch oven and went to bake my boule and realized the instruction tag said the base is good up to 500 degrees but the lid only 350! Such a bummer. Now I have to rig up a different lid for the covered portion of the baking. Are all these lids good up to the same temp as the pot?
I always put dish water on bottom work so amazing
Evening, Bettie...
I recently purchased the Lodge 7.5 oval enameled cast iron dutch oven.
I've yet to bake a loaf in it, but I'm sure looking forward to doing so.
I think it's going to be perfect for frying my Mom's old-fashioned cake donuts in!
Thanks for some great, reliable content, appreciate...
That's wonderful! I bet the 7.5 qt is big enough that you could do a boule or a batard in it too. And yes, they are so great for frying!
@@BakerBettie
And... She ALWAYS used lard!
lol...
This is a lot of very useful information. thank you!
any thoughts on any Pampered Chef products for sourdough bread baking
Great video! Did you leave a link for the video about using a stone with water bath that you mentioned? I don't see it. Thanks so much.
Question: Those white bins that are stack up in the back did you get them AT IKEA.
Some years ago, a local kitchenware store stopped selling Lodge Porcelain cookware when the store learned the porcelains were manufactured in China. They had serious misgivings about quality control regarding LEAD paint. I'm not sure what the status is today.
The lodge Dutch ovens are also manufactured in China. They only make the non-enameled ones in the states.
I have had an Emile Henry bread cloche for about one year. I did not recall anything about cutting bread right on the ceramic. I re-read through the instructions and again - nothing there. This seems like a bad idea to me. Super sharp, high hardness steel - maybe Japanese, maybe German - against your beautifully finished French ceramic cloche? No way.
I have a question and was wondering what are thoughts about using clay pots when baking sourdough breads