On Sun, 06 Dec 2020 16:38:30 -0600, cshenk wrote:

> cshenk wrote:
>
>> cshenk wrote:
>>
>>> 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.
>>
>> I hope it's right! I think I will peek at about 15 minutes to see
>> what is going on....
>
> I judge 8 more after 15 minutes then top off possibly 5 more?

BTW My oven is in convection mode all the time. If yours is a typical
exposed basal element type, you will have to watch for an overbaked base.