How To Score Sourdough & Challenger Breadware
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Prep your tools in advance. Parchment, blade, rice flour (I forgot my pastry brush...dang).
1
Pull out your cold dough. Flip using parchment, brush off old rice flour. Sprinkle on fresh.
2
For scores with symmetry start in the middle & work towards ends. Make an M shape. Cut 1/2” deep.
3
Slice in one continuous motion. This is slowed for demo but be quick & confident. Use a sharp blade.
Now details. Cut 1/4” deep. Make 1 cut at the top for a guide then little ones on each side.
4
Working quickly you need a landing spot for the hot bread pan. Use heavy duty thermal gloves.
5
Check after 20 min. Then continue the bake to get desired color. Follow your recipe for times.
I baked 20 min lid on and 20 min lid off. The edges on this bread pan are snug creating SPRING!
6
Spring. Flaky crust. Great color. Blisters. Ideal bottom. The right tools help with success
7
Low profile handles easy & sturdy to grab. TWO handles on the top & on the sides. Wow.
8
I’ve been baking for decades... Challenger Breadware truly the best bread pan I’ve ever used.
For a full score gallery, sourdough recipes, techniques, and resources visit me at my website!
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Challenger Breadware
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