I think they're a bit better for keeping in steam, since the "bowl" part is inverted
This is probably half the depth of the le creuset, but it's still a fair point
I mentioned the challenger bread pan to my mom in passing like 4 months ago, commenting on how it's far to expensive for what's, realistically, a one-trick pony.
Lo and behold, a heavy-ass package showed up and she told me to open it.
I'm very very excited to try it out
It's now our cleanest pan!
After the overnight oven cleaner, which did jack shit to the carbon, I tried simmering 50/50 vinegar and water. It was utterly ineffective at anything besides gassing out the grind floor of my house and trapping my infant and asthmatic wife in the primary bedroom.
While it was simmering, though, I scraped it a bit with a spatula, which was very slightly effective, but scratched the pan. After seeing my success with the spatula, I used a razor blade, which went through the carbon like butter.
For the next hour I used a couple green scrubbies and a fuckton of elbow grease to scour out the discolored area where the carbon was, followed by maybe 30 minutes with a magic eraser to somewhat polish the newly scoured pan.
0/10 would not recommend
Uuuuuggggghhhhhhhhhhhhhhh
I'm gonna have to ask you to lower your voice
Thanks! I really appreciate that
I have been having a pretty good run for the past few weeks here
As usual, tartine country loaf, I slightly altered the scoring I normally do, which got me the nice ear on the left loaf
The score was more like ) instead of |
I'm glad to hear my thoughts echoed. While I wasn't sure how I was going to fix the pan, I knew the pan would survive that's why I love stainless steel
Ol' Reliable
I threw out my two experimental loaves, so I needed to make some more for myself. This is the tartine country loaf again, and I almost followed the instructions.
Only alteration was that, instead of feeding the starter the night before, I mixed about a 50/50 ripe starter to fresh flour mixture this morning.
Autolyse: 700g cold water, 200g leaven, 900g AP, 100g semolina flour, mix by hand, rest 25-40min
Add 21g salt dissolved in 50g water
Bulk ferment probably 6 hours, turned every 30min for the first
After BF, removed, form rounds and rested for 15ish min
Shaped into loaves and proof next to preheating oven for an hour, the other proofed in the fridge overnight and is the first and second images
I threw out my two experimental loaves, so I needed to make some more for myself. This is the tartine country loaf again, and I almost followed the instructions.
Only alteration was that, instead of feeding the starter the night before, I mixed about a 50/50 ripe starter to fresh flour mixture this morning.
Autolyse: 700g cold water, 200g leaven, 900g AP, 100g semolina flour, mix by hand, rest 25-40min
Add 21g salt dissolved in 50g water
Bulk ferment probably 6 hours, turned every 30min for the first
After BF, removed, form rounds and rested for 15ish min
Shaped into loaves and proof next to preheating oven for an hour, the other is in the fridge
I tried the same with the tartine country loaf recipe, but I think there were some residual microbes in the bowl I mixed it in, because after the same amount of time, it smelled a little off. After moving on with the recipe, I made it like halfway through the bulk ferment before deciding that, if my nose disliked it so strongly, I probably shouldn't eat it, so i tossed the whole thing and scoured the bowl
I didn't really alter my handling of it at all, aside from maybe being a little more gentle. As for the finished loaf, it's hard to say, since I haven't made the recipe according to the instructions.
Bad science, I know, but here we are
I am confusion
So this is kind of the tartine whole wheat recipe, but I was curious about a really long autolyse, so I mixed the flour and water and left it for a day, then mixed in the leaven, salt, and continued the recipe as normal
Dough is 70% whole wheat, 30% all purpose. 76ish% hydration.
Oh, another "alteration" was that I forgot to feed the starter the day before, so instead of 200g of properly active starter, I put in 250g of sloppy gross starter that was well past its prime.
Overall I'm very pleasantly surprised
This was the tartine recipe
I've never gotten this combination of good oven spring and a nicely steamed loaf at the same time.
Add to that the flavor that the Tartine country loaf has, I'm really, really proud of this one. 
Starter
100g starter, 400g water, 300g AP, 100g whole wheat. Put in oven with the light on for ~3 hours. Fed again, about the same numbers, back in the oven for another 3ish hours
Autolyse, 600g water, 700g AP, left that for like two hours.
Final mix, added 20g salt, 1/2tsp yeast, mixed well, then added 300ish grams of starter.
Folded like four times over the first hour, then let the bulk fermentation go a little over, maybe two or three hours in a warm room.
Very gently shaped into boules and put them in the fridge for a few hours until baking.
In a Dutch oven at 500°F with a handful of ice cubes, then out of the Dutch oven for another 20
Bought some thick-ass deli bacon for this, and hoo boy, does it seem like it paid off.
This is the FWSY recipe, modified slightly to compress the schedule. I'll post the original recipe below, but basically I feed the starter at 4:30am (infants, gotta love em), then put it in the oven with the light on. Next alteration was including 300g of starter instead of the 200? I think, that's called for..... and I doubled the bacon grease. I'm here for a good time, not a long time.
Anyways, I haven't cut it open yet, but this was a beautifully steamed loaf, probably the shiniest I've ever baked.
I'll be honest, I'm quite proud of this one. It also smells HEAVENLY.
This is the partner to my recent tartine country loaf, proofed in the fridge for like 36 hours. Bit much, it seems
I mean, as long as no one has a problem with it, I'll keep posting my bread. I just don't want to spam the sub if it's not welcome.
Please let me know if I should chill
On the bread, this is my go-to, and it didn't disappoint
Is the company no bueno?