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.
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.
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.
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.
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.]
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.
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.
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 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 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
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
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.
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.
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).
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!
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, 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
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 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.
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.
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
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.
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!
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 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 :)
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.
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.
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 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!
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.
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?
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 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.
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.
A cheap steel enamelled roaster pan will do the job.I had a E H cloche until a it fell out the cupboard and broke.Tbo can’t tell the difference in end results between them.
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!
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.
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...
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?
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.
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.
has anyone ever used a 3 qt. dutch oven? i found one at a yard sale over the weekend and just started my first sourdough starter. i think im going to try it.
It depends on the size/amount of dough you are using. I usually suggest at least a 4 quart dutch oven ( I use a 5 quart) for a recipe that contains about 500-600 grams of flour.
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.
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 do talk about that one in my written post and it is a great option! I personally prefer baking batards and those don't work in the combo cooker. But it is a great option if you only want to bake boules.
I was actually surprised by how well-priced the Challenger Bread pan was...especially considering how well engineered. I don't know if this is true, but it looks almost like the big dome top is designed to also sit upside down like a big bowl or stock pot.
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.
Great videos. I like how she gets right to the point instead of chatting up. Great instructions. Thank you!
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!
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.
I have always used my camp lodge dutch oven and I line ii with parchment paper, perfect bread every time.
Just bought the Challenger, still on sale 225.00, thank you Bettie!
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.
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!
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.
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
Thank you for the detailed product reviews. I loved your vintage ending! 📺
Thanks for watching!
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.
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!
This EXACT kind of video is what i've been looking for. Liked and subscribed.
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!
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 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 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
New to your channel and bread making! I appreciate your teaching style and love all of your dishes in the background!
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.
I was afraid of using one because of the high heat.
@@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
@@ipedros7 thank you so much for the explanation. 😁
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.
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!
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!
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!
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.
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 have wanted a challenger . Saving to get one .
Great education for we beginners! I'm also thrilled to see you're my Chicago neighbor. Will definitely check your classes! ❤
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
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 the challenger and it’s amazingly wonderful and I love it 🥰
It is such a wonderful pan!
We're so glad you love it!
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.
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.
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
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!
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!
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!
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.
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
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.
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 just got my 6qt Lodge enamel dutch oven, and mine is cornflower Blue. I can't wait until I can start making fancier breads.
Great video. It's clear you know what you're doing!
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.
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.”
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 wish you a nice Christmas and a happy new year, greetings from the Netherlands
Thank you very much! Same to you!
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!
Great information and presentation. Thank you!
This was such a fun video. Everything in this video is so unique and retro with good information. Subbed!
Thanks!
Just what I was looking for thank you
This is a lot of very useful information. thank you!
I love bread cloche, superb!
Great and clear information on pots.👍🏻
Glad it was helpful!
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?
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? ]
Perfect presentation,thanks
Cute, Cute, Cute kitchen! Looks so cute and functional! :) Nice video too! Thanks for not taking up too much time.
Glad you liked it!
Merci beaucoup l'Amie !!!
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.
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.
I always put dish water on bottom work so amazing
Enjoyed your review !!!
Thanks...
A cheap steel enamelled roaster pan will do the job.I had a E H cloche until a it fell out the cupboard and broke.Tbo can’t tell the difference in end results between them.
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!
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!
Great video, very informative of all the products.
Thanks for watching!
Very informative presentation
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...
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?
I've been using casserole pots for my sourdough. Cost me less than $7 and they work like a charm
Thank you for your comment! I was wondering about that!
@Ricardo Guinto, pardon my ignorance, what kind of pot is that one?
@@luzbriceno157 it's basically like those in the video but made of pyrex
@@5gcoffeecroissantbaker thank you for your respond, so, are they glass?
@@luzbriceno157 yeah basically glass.
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.
Very helpful. Thank you!
Amazon has a nice enamel cast iron Dutch oven for about $50.
Lodge has great reasonably priced enameled Dutch ovens through Walmart for about 4 0 on sale
Oh great! Thanks for sharing!
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 a question and was wondering what are thoughts about using clay pots when baking sourdough breads
has anyone ever used a 3 qt. dutch oven? i found one at a yard sale over the weekend and just started my first sourdough starter.
i think im going to try it.
It depends on the size/amount of dough you are using. I usually suggest at least a 4 quart dutch oven ( I use a 5 quart) for a recipe that contains about 500-600 grams of flour.
I would love the challenger especially sense it’s cheaper now but I’m afraid it’s too heavy for me.the Dutch oven is heavy enough.
The weight is definitely something to consider. It is about 21 lbs
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.
If you use the lodge pot with white ceramic inside does it get discolored when you bake bread in it?
What is the best size dutch oven for baking 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?
Is there one that you can recommend for camping?
Can you use milk instead of water? Ever butter top while warm?
My Lodge cast iron dutch oven (no enamel!) makes the best rustic loaf.
I bet!
any thoughts on any Pampered Chef products for sourdough bread baking
Outstanding Information 👍🌻
Thank you!
I feel like the lodge combo cooker would be really similar to the Challenger bread pan, but for a fraction of the price.
I do talk about that one in my written post and it is a great option! I personally prefer baking batards and those don't work in the combo cooker. But it is a great option if you only want to bake boules.
Question: Those white bins that are stack up in the back did you get them AT IKEA.
How does the casserole dish compare with the Dutch oven?
Try the new creuset bread pan
Do you find the Emile Henry one difficult to clean the dome at all because it’s not enameled and/or does it absorb scent from loafs with inclusions?
Where is the link for the oven setup without a dutch oven?
Thank you...good info
Deli&Co. is one step above the Challenger. More interior room . Lid can double as stew pot. 25% less heavy AND 1/2 the price!!
Good tip!
I was actually surprised by how well-priced the Challenger Bread pan was...especially considering how well engineered. I don't know if this is true, but it looks almost like the big dome top is designed to also sit upside down like a big bowl or stock pot.
Interesting! I didn't know what.
thank you!
It looks like the Challenger top can also be used upside down, resting on the top handles. Yes?
Thank you so much for this information! Very helpful!
So glad it was!