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
I’d imagine it’s better than a dutch oven in the last part of the baking, when you remove the top. In this, the air can freely flow around the bread. My dutch oven breads always have a thinner crust around the mid section of the dough and I attribute that to the lack of dry air flow.