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Posted to rec.food.cooking
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Bread in Cast Iron advice
Graham wrote:
> On Sun, 06 Dec 2020 17:04:03 -0600, cshenk wrote:
>
> > 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!
> >
> > Bottom slightly overbrowned but not burned by any means. I'd call
> > this pretty good for a first time trial on cast iron baking!
>
> I certainly would! Be careful now! I gave such a loaf to a couple of
> friends one evening and they went home and ate the whole thing in one
> sitting!
LOL!
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