dstr8 Posted June 26, 2024 Report Posted June 26, 2024 (edited) FWIW, I use a cheap Lodge Combo Cooker for baking rustic sourdough bread; 850g battards are no problem. Baguettes are a different problem though. I'd like to use the Challenger but can't get 2-up in my oven as I can using the Combo Cooker... Edited June 26, 2024 by dstr8 6
David Chang Posted June 26, 2024 Report Posted June 26, 2024 IMG_9435.mov @dstr8 baguette preshaping and shaping is the stuff of nightmares. 1
tekobo Posted June 28, 2024 Report Posted June 28, 2024 On 6/27/2024 at 2:39 AM, wrandyr said: @dstr8Nice work with the lame. What he said. Beautiful! 1
dj-dj Posted June 28, 2024 Report Posted June 28, 2024 (edited) Challenger pan has arrived. Am very happy with the results. Edited June 28, 2024 by dj-dj Spelling 9
David Chang Posted 18 minutes ago Report Posted 18 minutes ago sourdough batard on a steel with a steam bar on the mid rack. all vents closed once bread was in. this steam bar produces a lot of steam it was coming out from the bottom vent. with all vents closed, it went from 260c to 220c in 20 min. this got me a blond loaf fully expanded, but no color. so maybe i should have started at 270-280c. i snuffed out the fire in doing this and finished the baking in the house oven. i normally don't bake bread unless i have a lot of left over fuel and the kk is already hot. but it's still more practical in a house oven.
