cshenk wrote:

> Graham wrote:
>
> > On Mon, 07 Dec 2020 10:08:02 +1100, Bruce wrote:
> >
> > > On Sun, 6 Dec 2020 15:36:04 -0700, Graham >
> > > wrote:
> > >
> > > > On Sun, 6 Dec 2020 14:23:38 -0800, Taxed and Spent wrote:
> > > >
> > >>> On 12/6/2020 2:19 PM, Taxed and Spent wrote:
> > >>>> On 12/6/2020 1:05 PM, 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!
> > > > > > >
> > >>>>
> > >>>>
> > >>>> It will work fine. In fact, I no longer use cast iron and no
> > longer >>>> preheat. I make small free formed loaves and rounds,
> > about 8 oz. raw, >>>> and use hotel pans with lids (then uncover).
> > It works fine. >>>>
> > >>>> The reason I preheat is that I do a lot in one batch, and reuse
> > the >>>> hotel pans a couple of bakes. This process is long enough
> > without more >>>> preheating.
> > >>>>
> > >>>
> > >>> The reason I don't preheat . . .
> > > >
> > > > Dick Adams on the sourdough group is an advocate of baking from
> > > > cold. I tried it several times and it didn't work for me.
> > >
> > > Is he still there? He's like the Sqwertz of that group, although
> > > less mean.
> >
> > He was last month.
> > However, the group is somewhat moribund.
>
> That is sad. I used to really enjoy the alt bread baking one but
> somehow my posting style was causing problems so I left. I didn't
> stop growing or making breads, I jus did it on my own instead.

Think if I poke my nose in, there might be a little life left?