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My bread baking journey started from No Knead Bread. I ended up buying not one but two dutch ovens as somehow the first one was way too big to achieve that boule size I see everywhere. Lucky for me, they were on sale during the pandemic and I rationalized that it was a great time to finally own heirloom quality pots. Then I started my own mother sourdough, and experimented with three different hydration levels. I bought two bread books from two well-known and successful bakers. I read blogs, watched a ton of how-to-videos and baked and baked. Finally after six months, everything clicked in place and an Instagram-worthy loaf of my creation came out of my oven! Thanks to my son Ben who is the ultimate sourdough bread taster and ate the over-proofed or under-proofed bread equally. Perhaps slathering a ton of European style butter did the trick!
I am letting you in on a secret – the one thing that made my bread look so awesome is none other than the Challenger Bread Pan. (I probably did my enameled dutch ovens a favor by retiring them from bread duty.) If you want to achieve that spectacular chestnut-colored crust, then consider adding this bakeware to your kitchen arsenal. It will most certainly level up your bread baking!
