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!
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: