Challenger - first bake timing question
Hi all. I’m new to this forum but I have become obsessed with my newfound sourdough hobby and I am getting pretty good at it.
i just received my Challenger bread pan. I have been using a baking steel with steam with good results. I generally bake 20 m at 500 F with steam then remove steam and drop to 450 for 20 mins. I usually bake Big Tartine style loaves.
when using the new pan, should I start with 20 m at 500 F, then expect about 20 mins more once uncovered, but keep an eye on it? Or should I uncover sooner? Any advice from those who have baked both ways?
is it a good idea to generate a little extra steam in the pan?
I’m attaching a photo of today’s bake with a baking steel and steam pans, just as an introduction, I guess 😃 Though the crumb is not as open as I was hoping, it is delicious anyway.