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Coffee Maple Brown Bread 🍁

This classic Challenger recipe brings together bold coffee, deep maple sweetness, and hearty whole grains for the ultimate cozy slice. It's perfect alongside your morning Joe. ☕

⏱ 30 minutes hands-on, 4-6 hr bulk, overnight cold proof, 2-4 hr second proof, 30-40 minute bake in your #ChallengerBreadPan.

Find the full recipe on our #ChallengerBreadware website!

Still need a Mother’s Day gift? We’ve got you. 🖤

Our #ChallengerBreadware gift cards are the perfect last-minute way to treat Mom.

This is the kind of transformation we love to see, @littlehausofbreads! From simple dough to something truly stunning. 🌿

Cinco de Mayo, but make it pizza! 🍕🇲🇽

Spicy, festive, and straight from your #ChallengerBreadPan, this is your sign to celebrate with a little extra heat.

Cinco de Mayo, but make it pizza! 🍕🇲🇽

Spicy, festive, and straight from your #ChallengerBreadPan, this is your sign to celebrate with a little extra heat.

Cinco de Mayo, but make it pizza! 🍕🇲🇽

Spicy, festive, and straight from your #ChallengerBreadPan, this is your sign to celebrate with a little extra heat.

Thrilled to receive this rave review of our #ChallengerBreadPan, posted by Forbes!

After a full month of testing (side-by-side with a Dutch oven), the verdict? “The Challenger loaf had a significantly better rise… and a gorgeously browned, crackly crust.”

We couldn't have said it better ourselves.

Mature sourdough starters are actually known for their resilience, which is contrary to what many beginners are led to believe. While early-stage starters can be a bit fragile, a well-established one develops a stable community of yeast and bacteria that can better withstand stress.

What Counts as "Mature"?

A starter is mature once it reliably doubles or triples after feeding, smells pleasantly yeasty/tangy, and has a bubbly, spongy, mousse-like texture. This usually happens after about 2 weeks. Before that, it's less stable and more prone to setbacks.

What They Can Survive:

-Neglect: Starters can survive weeks or even months in the fridge without feeding.
-Hunger: If a dark liquid (hooch) forms on top, your starter isn't dead; it's simply hungry and likely needs to be fed.
-Freezing: While it won't thrive, freezing does not usually kill an established starter.

How to (Actually) Kill a Starter:

-Excessive Heat: Temperatures above 120°F-140°F will kill the yeast and bacteria.
-Visible Mold: If the starter shows fuzzy mold, it's time to toss.
-Severe Starvation: Extreme neglect over a very long period may cause it to die.

Our kind of "date" night involves Date & Pecan Sourdough.

Sweet Medjool dates + toasted pecans = the perfect balance of cozy, nutty flavor. Just as good with cheese as it is with salted butter (or a little hazelnut chocolate 😉).

⏱ 48 hrs, 40 min bake, Makes 2 loaves

Find the full recipe on our #ChallengerBreadware website!

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This month, we’re talking about leveling up your sourdough game, and it starts with a few simple swaps:

Towel → Dough Cover

Bowl → Banneton

Random Container → Proofing Bin

Small upgrades = big difference.

And if you’re still not baking with a #ChallengerBreadPan… it might be time. It’s the one tool that can completely change your crust, oven spring, and overall results!

Plus, we sell the BEST gift idea for Mom! Be sure to subscribe!

Happy Earth Day 🌿

Our premium cast iron pan is:

Durable & made to reduce waste
Designed to be passed down for generations
A timeless baking companion you’ll use for life

The #ChallengerBreadPan is good for your kitchen. Better for the planet. 🌎🖤

Nothing says spring like fresh blooms… even on your bread! 🌸

We love seeing how you turn your loaves into something truly unique. Thank you for tagging us, @bakebreadwithbrit!

#ChallengerBreadware #ChallengerBreadPan

Nothing says spring like fresh blooms… even on your bread! 🌸

We love seeing how you turn your loaves into something truly unique. Thank you for tagging us, @bakebreadwithbrit!

#ChallengerBreadware #ChallengerBreadPan

Nothing says spring like fresh blooms… even on your bread! 🌸

We love seeing how you turn your loaves into something truly unique. Thank you for tagging us, @bakebreadwithbrit!

#ChallengerBreadware #ChallengerBreadPan

Nothing says spring like fresh blooms… even on your bread! 🌸

We love seeing how you turn your loaves into something truly unique. Thank you for tagging us, @bakebreadwithbrit!

#ChallengerBreadware #ChallengerBreadPan

Nothing says spring like fresh blooms… even on your bread! 🌸

We love seeing how you turn your loaves into something truly unique. Thank you for tagging us, @bakebreadwithbrit!

#ChallengerBreadware #ChallengerBreadPan

Curious about when & how to add inclusions? It's best to add inclusions after the first stretch and fold, but before bulk fermentation ends.

Methods:

Stretch & fold: Sprinkle in during the 2nd–3rd folds and gently fold to distribute (great for small mix-ins).
Lamination: Stretch dough thin, add inclusions, then fold it up for even distribution.
End of bulk: Laminate right before shaping.

How to add inclusions:

Prep: Chop nuts/fruit, shred cheese, and pat wet ingredients dry.

Hydration: Reduce water slightly for wet add-ins like olives or jalapeños.

Shaping tip: Tuck inclusions inside so they don’t burn.

Amount: ~100-150g inclusions per 500g flour.

Popular combos: Cheddar + jalapeño, walnut + raisin, rosemary + garlic, parmesan + black pepper.

Whipped Feta is Sourdough’s BFF.

Creamy (thanks, cream cheese!), spicy, & savory... this dip has it all and is perfect for your next loaf. Tag your sourdough bestie and dig in! 🖤