This post is sponsored by Blue Star Cooking. All opinions are my own.
If you’re a baker, the “gas versus electric oven” is one of the biggest decisions you’ll make when buying a range. With the time and energy that goes into making homemade bread, having an oven that does a proper job baking it into the golden loaf you’ve dreamed of is so valuable!
When I began baking sourdough bread, we had a duel fuel range in our St. Paul kitchen.
Many say this is the ideal setup for avid bakers because the temperature doesn’t fluctuate during the process, and it’s a dry heat source, producing crisp and golden crusts.
We later moved to our current home in Hudson, and a full kitchen renovation began to shape. The focal point of our design was going to be a unique backsplash with an eye catching range, that also needed to handle a lot of wear and tear with my job as a recipe developer. I definitely wanted to stick with a duel fuel range, because I had had such great results baking sourdough with it.
We looked at many different brands and styles, but I fell in love with this stunning, white 48 inch Blue Star RNB Series Gas Range with Griddle, with brushed brass knobs/handles. It was so dreamy!
There was one problem…. it wasn’t dual fuel.
After many conversations, I decided to give it a go with gas anyways, and deal with baking issues as they came. If it was a complete failure, we could install an electric wall oven in the back pantry.
I’ve been baking sourdough bread (my Whole Wheat Sourdough recipe is what you see in these photos) in our Blue Star gas oven for an entire year, and I’m happy to report that my sourdough baking is even BETTER than it was before!
The Challenger Bread Pan is the best I’ve used for baking sourdough in a gas oven. I’ve tried combo cookers, dutch ovens, you name it, and I would never go back. In combination with my Blue Star oven, my bread consistently rises higher, and the crust is so thin! The pan is great for baking bread because:
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Hello, do you use your oven on convection mode or regular bake? I have a challenger pan for my sourdough but we are looking at a new stove that mainly has a convection feature although this can be turned off. Does it matter which mode it’s in if you are using a Dutch oven? I have heard the convection setting can dry out the loaves too much. Thank you!
Hello! I use regular bake on this oven, as you don’t need the convection when it is in a dutch oven/challenger bread pan.
Thank you for this wonderful article. I have a question. I have a gas oven but one hearing rod only can be turned on. It’s either top or bottom. How can I get a brown crust if I only turn the bottom part? Can you pls give me some tips how you bake bread an dstill have a neautiful brown crust? Thank you, -Marie from India
Yes, you can bet an entirely browned curst with just the bottom heat element. You’ll just need to use a covered vessel and steam to bake, for the initial 20 minutes.
Wow, you did a great job baking a beautiful loaf of sourdough. I had a gas oven before when I lived in overseas and it took a quite of effort to figure out how to use it properly for my baked goods. I like pies baked in gas oven since the bottom crust always turned out great. Cookies? Nah~!
If you baked cookies in gas oven looking similar to the one from convection oven, let me know how you get the same look.
BTW, Your kitchen looks fabulous!
hi Holly! i’ve had such a good experience with this gas oven, baking all the things! here are some cookies that I baked in it!
Thanks for the article. I’m struggling with my electric oven in Florida. Not sure if it’s the humidity affecting my rise or the oven. As you know bread still tasted great but just not a pretty rise like I get in my gas oven in WI.
hmmm.. yes, i’m sure the humidity has a little to do with it. i would try decreasing the amount of water by 5% and see if that helps.