On 12/6/2020 3:01 PM, 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!
>

Fantastic! Your posts are like deja vu. Will this work? How bad will
it be? How will I have to adjust it next time? How long before I
figure out how to do it right? Oh, wait - it came out perfect!

Nice going. Nice thread, all. That brings back old memories, too. LOL.