Bread in Cast Iron advice
Graham wrote:
> On Sun, 06 Dec 2020 16:43:39 -0600, cshenk wrote:
>
> > Graham wrote:
> >
> >> 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?
> >>
> >> It's usually pale when you take off the top. For a kilogram loaf I
> >> reckon you'll nrrd at least 20 more minutes so that the internal
> >> temperature is about 200-205F.
> >
> > It's looking almost done. Just a bit pale on the top but there is
> > some browning there.
>
> Go for nut brown.
Perfect! Pics in a few
|