cshenk wrote:

> Graham wrote:
>
> > On Sun, 06 Dec 2020 12:42:02 -0600, cshenk wrote:
> >
> > > Lets hope some here respond!
> > >
> > > I got myself 4 'toys' for Christmas, all bread related. 2 just
> > > arrived and 2 arrive later this week.
> > >
> > > A 7QT Lodge Cast Iron with lid
> > > 2 Boule bowls for rising (have cloth liners)
> > >
> > > Later another Boule riser comes with a patterned bottom and 2
> > > alternative inserts and another piece of cast iron from Lodge
> > > with a sort of deep frypan and a domed lid.
> > >
> > > I plan to play later but my one question is how hot would a baker
> > > recommend for the Lodge cast iron (obviously a long preheat)?
> > >
> > > My normal is 400F but that is open to the oven.
> > >
> > > The later arriving cast iron is more optimally sized for smaller
> > > loaves but this is what I have today and 'Mama wants to play'.
> >
> > I usually heat my Lodge to 450F. Plop the dough in and put on the
> > lid. Bake for about 25minutes then remove the lid and bake for a
> > further 15-20 minutes. This would be for a 750g-800g loaf.
> > You don't need to put cornmeal or anything in the pot, the bread
> > won't stick. However, I've had too many instances of the dough
> > sticking a bit on one side of the banetton that it has gone in
> > lopsided. So I now tip it onto a piece of parchment using it to
> > lift the dough into the pot. You won't have quite the same problem
> > with the deep frypan Lodge.
>
> Ok, dough about to go in the bannetton pot. I'll start preheating to
> 450F same time and it's pretty much a 1KG load. Crossing fingers!
>
> If it fails, hey, it will be fun to try then I'll learn how to adjust.
>
> THanks!

Dough now in bannetton and rising. Oven preheating with the cast iron
in there.

I think I want some of those bakers paper rounds for the bottom next
time. Oh well.

Good or bad, she's on the way! The dough is a good choice for it.