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'.

THanks all!

https://www.amazon.com/photos/shared...yI2g_VEdSaQMZm

Hope the link is right. It's in dough mode risen in a Bannetton (10
inch).

Then she's baked but in the cast iron, then decanted. I was a bit high
on the outer flour in the Bannetton but otherwise, all good!