I stumbled on this thread on breadsky and was trying to be helpful with my experience baking with this pan at least once a week. The Challenger bread pan is great for preventing burns from dropping loaves in, but weigs 22 lbs. - heavier than most dutch ovens.
+1 for this pan. As a very clumsy person, I find it much easier to use the Challenger pan instead of a Dutch oven, despite it being pretty heavy to maneuver. Also, I get better results. I'm sure it wouldn't matter much for a pro, but as a hobbyist, it gave my loaves a significant quality boost
Made Martin Philip's Pane Genzano this evening. Absolutely great bake, even despite me being a bit off on the the proofing. Will be making this one a lot.
A word of warning on both - Russian sage can quickly get out of control. Make sure you research the variety you get, and nepeta is part of the mint family and will self seed about. I personally prefer nepeta because I find it easier to cut back and have it still look nice
I love that the feed exists, but as someone who frequently reads it, there are often a lot of non bread posts that get scooped into it due to the way it's set up. Any way to refine the method you used?
Please. Breadsky is a bit of a mess
Then I fully expect you to name your best cultivar "North by North" in tribute. Also what's this used to nonsense? TheBats4Ever.
I like the idea that this Eupatorium Pink Frost may have been cultivated by a fellow fan of the Dunedin sound 🌱
