On 12/6/2020 2:42 PM, 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?
>
> BTW My oven is in convection mode all the time. If yours is a typical
> exposed basal element type, you will have to watch for an overbaked base.
>

Ii have learned to swap hotel pans between top and bottom racks when I
take the covers off.