The Sourdough Club

Prescribing Baking as Lifestyle Medicine

Change your bread, change your life. Discover how sourdough helps make bread more nutritious and why it is easier to digest, as you learn to bake eat and share extraordinary bread to support both mental and physical health.
Follow on Instagram

  • E-mail
  • Facebook
  • Instagram
  • Twitter
  • WhatsApp
The Sourdough Schhol

Member Login

Navigation
  • Home
  • About
    • The Team
    • The Sourdough School
    • The 6 pillars of lifestyle Medicine
    • Prove it – The Case Studies
    • Contact Us
    • Latest Reviews
    • Terms and Conditions
      • Competitions / Prize draw terms and Conditions
  • Memberships
    • Club Membership Explained
    • GP Referral Membership
    • 30 Seriously great things you get with membership
    • Membership options
    • Kit, Voucher & Course
  • Activism
    • Train as a prescriber
    • Qualify to teach
    • Help to create alternative food networks
  • Members
    • Welcome & Key Navigation
    • This Weeks Focus
    • Live Learning Sessions
    • Student Resources
    • Club Customer Services
    • Log in
    • Sourdough Club Magazine
  • Shop
    • Sourdough Books
    • Sourdough Baking Equipment
    • Sourdough Ingredients
    • Gift Vouchers
The Challenger Bread Pan

The Challenger Bread Pan

£322.00

The Challenger Bread Pan is a unique cast iron bread pan specifically designed to create the ideal baking environment for all your loaves. The dimensions of this pan allow you to bake a wide range of loaves – bâtards, boules and baguettes all fit very comfortably. Easy to load, the pan helps to keep a constant temperature and traps steam around the dough as it bakes.

Shipping to USA, Canada & South America: whilst we do ship internationally, if you are based in the USA where Challenger are based or just live that side of the world please do order locally in the USA here

Category: Sourdough Baking Equipment
  • Description

The Challenger Bread Pan

The Challenger bread pan was created in collaboration with bakers. It fits neatly inside a domestic oven with a shallow base to allow you to easily load your loaf, and a deep cover. The pan retains and radiates heat around the loaf, which is just what it needs to help get a good oven spring. There is a good seal between the base and cover which traps steam around the dough while it bakes.

The dimensions of this pan allow you to bake a range of loaves – bâtards, boules and baguettes all fit comfortably. Many bakers use a Dutch oven to get the best bake they can from a domestic oven, but with this pan, described as an ‘upside down Dutch oven’, it is much easier to transfer your dough from the proving basket to the oven without degassing it or burning your hands. Both the base and cover have large handles, making this pan easy to move in and out of the oven.

Handcrafted in the USA, when these pans were first put on the market they quickly sold out. They are so well designed and made, we think the Challenger bread pan will soon become an indispensable tool in your kitchen.

Shipping to USA, Canada & South America: whilst we do ship internationally, if you are based in the USA where Challenger are based or just live that side of the world please do order locally in the USA here

Dimensions:

EXTERIOR
Length 15.4 in / 392 mm
Width 10.2 in / 260 mm
Height 5.4 in / 136 mm

INTERIOR
Length 12.3 in / 310 mm
Width 9.6 in / 239 mm
Height 5 in/ 127 mm

WEIGHT
Total 21.9 lbs / 9.9 kg
Lid 12.6 lbs / 5.7 kg
Base 9.3 lbs / 4.2 kg

MATERIAL
The pan is made from cast iron with the following percentages of other metals: carbon 2.5-4.2, silicon 1.0-3.0, manganese 0.15-1.0, sulfur 0.02-0.25, phosphorus 0.02-1.0.

Related products

  • Oval Lined Wicker Banneton

    1kg Oval Lined Wicker Banneton

    £17.99
    Buy from our stockist
  • round lined wicker banneton

    1kg Round Lined Wicker Banneton

    £18.00
    Buy from our stockist
  • Flaxseed Oil

    Flax oil for re-seasoning Iron Cloche

    £11.79
    Buy from our stockist
  • 500g Oval Lined Wicker Banneton

    £16.80
    Buy from our stockist
WHITE SOURDOUGH STARTER KIT & COURSE This is our WHITE SOURDOUGH STARTER KIT & COURSE 

This is our fresh White Starter, with sweet yogurt-like flavours – our original sourdough starter.

"My French white starter is one that I have been using since I was 11 year old and originates in the bakery I grew up baking with in France. It takes a bit longer to reach its peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so is the one I recommend for beginners.

I have verbal confirmation that the starter originated over 115 years ago and has been maintained ever since…it’s a lovely story. Although the microbes double every 20 – 30 minutes when they are refreshed…so it is either over a century old or 30 minutes old depending on how you want look at it." - @vanessakimbell, founder of The Sourdough School and Club

Learn more about our white sourdough start and course by follow the link in the bio to our shop 👆

#sourdoughstarter #sourdoughmother #sourdoughstarterhelp #sourdoughhelp #sourdoughproblems #bakingbread #sourdough #sourdoughbread #sourdoughclub #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #sourdoughbaking
BAKING AS LIFESTYLE MEDICINE The BALM (baking as BAKING AS LIFESTYLE MEDICINE

The BALM (baking as Lifestyle Medicine) Protocol underpins everything we do at the Sourdough School and Club.

It is a holistic approach to baking as preventative health. It is an approach that uses evidence-based behavioural interventions to prevent, treat and manage chronic disease. 

On our courses, students study our 7 core principles that underpin BALM and how about baking and eating healthy bread can support your gut Microbiome. How they can incorporate these principles into their sourdough baking to nourish their gut microbiome.

Learn more about baking as lifestyle medicine over on the @sourdoughschool or by following the link in the bio 👆

#lifestylemedicine #health #functionalmedicine #nutrition #integrativemedicine #healthylifestyle #wellness #lifestyle #rcgp #dietitian #nutritionist #healthcareprofessional #holistichealth #healthyliving #plantbased #guthealth #naturopathicmedicine #selfcare #functionalnutrition  #naturopathicdoctor #foodasmedicine #foodismedicine #lifestylegoals #cpd #lifestylechange #mentalhealth #sourdough #sourdoughschool #bakeforhealth
🌾 WHAT ARE BOTANICAL BLENDS? 🌸 The idea of 🌾 WHAT ARE BOTANICAL BLENDS? 🌸

The idea of Botanical Blend Flours was created by @vanessakimbell  of the @sourdoughschool as part of her innovative approach to baking sourdough bread to nourish the gut. 

Botanical Blends are milled from a diversity of grains, pulses and botanical ingredients like flowers, herbs and spices. The diversity of the flour promotes gut health and supports agroecological farming methods. 

Learn about making and milling your own botanical blends in Vanessa's book Sweet Sourdough or buy botanical blend flour from our shop 👆

#botanicalblends #diversityblend #sourdoughclub #bread #crumbshot #opencrumb #wholegrain #bakingtips #sourdoughtips #sourdoughadvice #sourdoughhelp #sourdough #learnsourdough #sourdoughbread #wholegrainsourdough #wholemealsourdough #sourdoughloaf #sourdoughbaking #sourdoughbread #sourdoughcrumb #wholegrainflour #bakingwithwholegrain #sourdoughlove
FLOUR IS NOT JUST FLOUR… When I’m choosing fl FLOUR IS NOT JUST FLOUR…

When I’m choosing flour, I look at the type of milling method used, because this makes a huge difference to your bread. 

When wheat is turned into flour, the grain is crushed, milled and then sifted to remove the germs and the fibrous outer layer, which is how we get lighter, whiter flour. 

Traditionally, flour would be stoneground, but the modern milling process uses steel rollers. These rollers are very efficient at separating out the component parts of the grain, but they also get hot, which can partly kill off the wild yeasts and lactic acid bacteria that might be present in the flour.

Lear more about flour, baking and sourdough by joining The Sourdough Club today 👆

#milling #freshlymilled #botanicalblend #fromscratch #unrefined #mockmillproud #mockmill #grains #wheat #einkorn #emmer #spelt #heritagegrains #freshlymilledflour #milledflour
IS IT A YOGA MOVE? WHY DO I NEED TO STRETCH & FOLD IS IT A YOGA MOVE? WHY DO I NEED TO STRETCH & FOLD?

In sourdough, gluten doesn’t need developing by kneading. Trust me, you will get a better rise and lighter loaf by using the long, slow fermentation to align the gluten molecules instead of kneading. 

Simply leaving the dough to ferment with just a few stretches and folds to help will result in a gluten structure that gives the bread the complex network of sticky strands that capture the CO2 as the yeasts get to work consuming the sugars in the flour.

Follow the link in the bio to join The Sourdough Club today and learn more about making incredible sourdough bread 👆

#sourdough #sourdoughclub #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
Follow on Instagram
  • Instagram
  • Twitter

Get the Sourdough Club Magazine

Terms and Conditions | Privacy Policy
Copyright © 2023 Vanessa Kimbell
Call +44 (0)1604 881274 | Email info@thesourdoughclub.com
Registered in England & Wales: 11513581
Website by Callia Web