On Sunday, December 6, 2020 at 1:01:18 PM UTC-10, cshenk wrote:
> 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!
I try to refrain on commenting on other people's cooking but that's a pretty rustic looking loaf. I could use such a loaf.