dsi1 wrote:

> 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...JqAeg.zQ9MC95J
> > 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.

Grin, it's ok. I've had a lot tell me that you can't make 'good bread
unless totally by hand with a 24 hour process'. Smile, I use a bread
machine for the basic parts hard for me to do, then do the rest.

It looks 'rustic' at least partly because it's my favored flour mix for
an easy 'go-to' blend. It's 80% 'Bread machine flour' (higher gluten)
and 20% Spelt (also a wheat, but lower gluten). Spelt is a light tan
that darkens a bit on baking. While Spelt is still not for celiacs,
many who are milder reactive to wheat, do not react to Spelt.

Spelt is also odd in that some diabetics who spike BG on wheat, do not
spike to Spelt but no one seems to know why.

Never one to hold back on a recipe:

1c milk
1/3c butter milk
1/3c water
2TB butter (real please)
4 1/8c flour 'mix as above'
1/2c Jarlsberg chopped cheese
2ts parsley
1/2 ts whisky smoked black pepper
1 1/2 ts salt
2 ts yeast
2 1/2 TB sugar

The garnish would have been slivered Gouda but I had that on the top of
the rising bowl and now, grin, it's on the bottom of the bread. I
guess I need to work on that...