On 12/6/2020 1:05 PM, 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!
>


It will work fine. In fact, I no longer use cast iron and no longer
preheat. I make small free formed loaves and rounds, about 8 oz. raw,
and use hotel pans with lids (then uncover). It works fine.

The reason I preheat is that I do a lot in one batch, and reuse the
hotel pans a couple of bakes. This process is long enough without more
preheating.