On 12/6/2020 7:16 PM, Ed Pawlowski wrote:
> On 12/6/2020 6:01 PM, cshenk wrote:
>> cshenk wrote:
>
>>
>> https://www.amazon.com/photos/shared...yI2g_VEdSaQMZm
>>
>>
>> Hope the link is right.Â* It's in dough mode risen in a Bannetton (10
>> inch).
>>
>> Then she's baked but in the cast iron, then decanted.Â* I was a bit high
>> on the outer flour in the Bannetton but otherwise, all good!
>>
>
> I just took the butter out of the fridge.Â* Be right over for a piece
> while it is still warm.Â* Nice looking crust.

Yes indeed, it's a nice looking loaf! I'd buy something like that from
the grocery store bakery. I don't eat a lot of bread so I don't bother
making it from scratch.

Merely an observation: Pretty much the only bread I cook in cast iron is
quick (batter) bread, cornbread being the main one. A few years back I
made some nice cheddar cheese bread in a cast iron iron skillet. It was
another quick batter bread, possibly a Betty Crocker recipe. Very tasty.

Looks like she did a good job with that skillet. Kudos, Carol!

Jill