cshenk wrote:
....
> Lid off. Mostly browning, just needs a tiny bit of toasting. Call it
> 2-3 minutes.

"Havin' my baby..."


songbird (some reason that song just popped into my noodle

cshenk wrote:
....
> 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!

looks great to me, i love a good crusty bread like that.
i hope it tastes as good as it looks.


songbird

On Mon, 7 Dec 2020 04:11:32 -0800, Taxed and Spent wrote:

> On 12/6/2020 2:36 PM, 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.
>>
>
>
> I just do it because it is convenient, and it works for me. For a one
> loaf at a time, I don't know that I would advocate it. I wouldn't
> belittle the idea, either.

Whenever I tried it, two things happened. There was a major split along the
base and a huge tunnel in the middle of the loaf. The split affected
"free-form" loaves and the tunnelling also affected tinned loaves. I gave
up after several tries.

On 12/7/2020 7:00 AM, Graham wrote:
> On Mon, 7 Dec 2020 04:11:32 -0800, Taxed and Spent wrote:
>
>> On 12/6/2020 2:36 PM, 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.
>>>
>>
>>
>> I just do it because it is convenient, and it works for me. For a one
>> loaf at a time, I don't know that I would advocate it. I wouldn't
>> belittle the idea, either.
>
> Whenever I tried it, two things happened. There was a major split along the
> base and a huge tunnel in the middle of the loaf. The split affected
> "free-form" loaves and the tunnelling also affected tinned loaves. I gave
> up after several tries.
>


don't jinx me!

On Mon, 7 Dec 2020 04:10:32 -0800, Taxed and Spent
> wrote:

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

lol, very observant

On 12/7/2020 7:21 AM, Taxed and Spent wrote:
> On 12/7/2020 7:00 AM, Graham wrote:
>> On Mon, 7 Dec 2020 04:11:32 -0800, Taxed and Spent wrote:
>>
>>> On 12/6/2020 2:36 PM, 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.
>>>>
>>>
>>>
>>> I just do it because it is convenient, and it works for me. For a one
>>> loaf at a time, I don't know that I would advocate it. I wouldn't
>>> belittle the idea, either.
>>
>> Whenever I tried it, two things happened. There was a major split along the
>> base and a huge tunnel in the middle of the loaf. The split affected
>> "free-form" loaves and the tunnelling also affected tinned loaves. I gave
>> up after several tries.
>>
>
>
> don't jinx me!
>

Perhaps our different experiences in baking from cold is that my hotel
pans are thin compared to cast iron, and heat quickly.

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

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. 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 just took the butter out of the fridge. Be right over for a piece
> while it is still warm. Nice looking crust.

Grin,

Made great toast! The Jarlsburg added just the right firmness to the
chew for it.

On Mon, 07 Dec 2020 17:11:45 -0600, cshenk wrote:

> 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. 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 just took the butter out of the fridge. Be right over for a piece
>> while it is still warm. Nice looking crust.
>
> Grin,
>
> Made great toast! The Jarlsburg added just the right firmness to the
> chew for it.

That was the way I knew that giftees didn't like my bread when they said:
"It makes great toast!"

On Mon, 7 Dec 2020 16:23:37 -0700, Graham > wrote:

>On Mon, 07 Dec 2020 17:11:45 -0600, cshenk wrote:
>
>> Ed Pawlowski wrote:
>>
>>> I just took the butter out of the fridge. Be right over for a piece
>>> while it is still warm. Nice looking crust.
>>
>> Grin,
>>
>> Made great toast! The Jarlsburg added just the right firmness to the
>> chew for it.
>
>That was the way I knew that giftees didn't like my bread when they said:
>"It makes great toast!"

Maybe it wasn't so much that they didn't like it, but that they're
barbarians. I bet they have instant coffee with their breakfast.

On 2020-12-07 6:23 p.m., Graham wrote:
> On Mon, 07 Dec 2020 17:11:45 -0600, cshenk wrote:
>
>> Ed Pawlowski wrote:
>>
>> Made great toast! The Jarlsburg added just the right firmness to the
>> chew for it.
>
> That was the way I knew that giftees didn't like my bread when they said:
> "It makes great toast!"
>

That ranks up there were offering someone Gran Marnier and they pour it
into their coffee.

On Mon, 7 Dec 2020 18:51:40 -0500, Dave Smith
> wrote:

>On 2020-12-07 6:23 p.m., Graham wrote:
>> On Mon, 07 Dec 2020 17:11:45 -0600, cshenk wrote:
>>
>>> Ed Pawlowski wrote:
>>>
>>> Made great toast! The Jarlsburg added just the right firmness to the
>>> chew for it.
>>
>> That was the way I knew that giftees didn't like my bread when they said:
>> "It makes great toast!"
>>
>
>That ranks up there were offering someone Gran Marnier and they pour it
>into their coffee.

I'd give it to a pot plant.

songbird wrote:

> cshenk wrote:
> ...
> > Lid off. Mostly browning, just needs a tiny bit of toasting. Call
> > it 2-3 minutes.
>
> "Havin' my baby..."
>
>
> songbird (some reason that song just popped into my noodle

Snicker, it made wonderful toast!

Bruce wrote:
> On Mon, 7 Dec 2020 16:23:37 -0700, Graham > wrote:
>
>> On Mon, 07 Dec 2020 17:11:45 -0600, cshenk wrote:
>>
>>> Ed Pawlowski wrote:
>>>
>>>> I just took the butter out of the fridge. Be right over for a piece
>>>> while it is still warm. Nice looking crust.
>>>
>>> Grin,
>>>
>>> Made great toast! The Jarlsburg added just the right firmness to the
>>> chew for it.
>>
>> That was the way I knew that giftees didn't like my bread when they said:
>> "It makes great toast!"
>
> Maybe it wasn't so much that they didn't like it, but that they're
> barbarians. I bet they have instant coffee with their breakfast.
>

Everybody is a barbarian, except for you Druce.

Taxed and Spent wrote:

> 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.

Sorry, I am not sure what you mean?

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?

Taxed and Spent wrote:

> On 12/7/2020 7:21 AM, Taxed and Spent wrote:
> > On 12/7/2020 7:00 AM, Graham wrote:
> > > On Mon, 7 Dec 2020 04:11:32 -0800, Taxed and Spent wrote:
> > >
> > > > On 12/6/2020 2:36 PM, 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.
> > > > >
> > > >
> > > >
> > > > I just do it because it is convenient, and it works for me.
> > > > For a one loaf at a time, I don't know that I would advocate
> > > > it. I wouldn't belittle the idea, either.
> > >
> > > Whenever I tried it, two things happened. There was a major split
> > > along the base and a huge tunnel in the middle of the loaf. The
> > > split affected "free-form" loaves and the tunnelling also
> > > affected tinned loaves. I gave up after several tries.
> > >
> >
> >
> > don't jinx me!
> >
>
> Perhaps our different experiences in baking from cold is that my
> hotel pans are thin compared to cast iron, and heat quickly.

I took it as the thickness of the true cast iron is why a strong
preheat would be needed.

One thing I note is here is cast iron, and stuff that has a cast iron
core but is not the same thickness. Mine's the real thing.

I have only a few pieces, but they are in constant use.

Graham wrote:

> On Mon, 07 Dec 2020 17:11:45 -0600, cshenk wrote:
>
> > 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. 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 just took the butter out of the fridge. Be right over for a
> piece >> while it is still warm. Nice looking crust.
> >
> > Grin,
> >
> > Made great toast! The Jarlsburg added just the right firmness to
> > the chew for it.
>
> That was the way I knew that giftees didn't like my bread when they
> said: "It makes great toast!"

LOL! I makes more, but that was what I wanted with my eggs this
morning.

We've since done turkey sandwiches, garlic bread, and an open face sort
of thing Don likes that sounds vaguely Scandanavian to me (not sure it
comes from any one place though) involving herring in cream and bits of
crunchy green things I had here (he cubed up some whites from a nappa
cabbage and some whites from a leek).

After that, enough bread for us for today.

songbird wrote:

> cshenk wrote:
> ...
> >
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!
>
> looks great to me, i love a good crusty bread like that.
> i hope it tastes as good as it looks.
>
>
> songbird

It did! JUst the right touch of chewy to soft. Now to fugure out the
other 1/2 tomorrow (snicker, it will be easy).

On 12/7/2020 4:17 PM, cshenk wrote:
> Taxed and Spent wrote:
>
>> 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.
>
> Sorry, I am not sure what you mean?
>

I have two racks in my oven, and I bake bread in pans on each rack. If
I don't swap them, the lower rack overcooks the bottom of the bread and
the upper rack overcooks the top of the bread.

On Tue, 8 Dec 2020 Taxed and Spent wrote:
>
>I have two racks in my oven, and I bake bread in pans on each rack. If
>I don't swap them, the lower rack overcooks the bottom of the bread and
>the upper rack overcooks the top of the bread.

Set the rack in the center position... and perhaps you set the oven
temperature too high.

On Tue, 8 Dec 2020 00:22:23 -0800, Taxed and Spent wrote:

> On 12/7/2020 4:17 PM, cshenk wrote:
>> Taxed and Spent wrote:
>>
>>> 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.
>>
>> Sorry, I am not sure what you mean?
>>
>
> I have two racks in my oven, and I bake bread in pans on each rack. If
> I don't swap them, the lower rack overcooks the bottom of the bread and
> the upper rack overcooks the top of the bread.

I would put a large pizza stone on the bottom rack and lower the upper
rack, baking one shelf-full at a time.

On 12/8/2020 7:09 AM, Graham wrote:
> On Tue, 8 Dec 2020 00:22:23 -0800, Taxed and Spent wrote:
>
>> On 12/7/2020 4:17 PM, cshenk wrote:
>>> Taxed and Spent wrote:
>>>
>>>> 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.
>>>
>>> Sorry, I am not sure what you mean?
>>>
>>
>> I have two racks in my oven, and I bake bread in pans on each rack. If
>> I don't swap them, the lower rack overcooks the bottom of the bread and
>> the upper rack overcooks the top of the bread.
>
> I would put a large pizza stone on the bottom rack and lower the upper
> rack, baking one shelf-full at a time.
>


I prefer to cook twice as much in one oven load and get it done.

On 12/8/2020 5:28 AM, Sheldon Martin wrote:
> On Tue, 8 Dec 2020 Taxed and Spent wrote:
>>
>> I have two racks in my oven, and I bake bread in pans on each rack. If
>> I don't swap them, the lower rack overcooks the bottom of the bread and
>> the upper rack overcooks the top of the bread.
>
> Set the rack in the center position... and perhaps you set the oven
> temperature too high.
>


I can't figure out if it is your Navy training or the fact that you are
a genius. LOL.

Taxed and Spent wrote:

> On 12/8/2020 7:09 AM, Graham wrote:
> > On Tue, 8 Dec 2020 00:22:23 -0800, Taxed and Spent wrote:
> >
> > > On 12/7/2020 4:17 PM, cshenk wrote:
> > > > Taxed and Spent wrote:
> > > >
> > > > > 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.
> > > >
> > > > Sorry, I am not sure what you mean?
> > > >
> > >
> > > I have two racks in my oven, and I bake bread in pans on each
> > > rack. If I don't swap them, the lower rack overcooks the bottom
> > > of the bread and the upper rack overcooks the top of the bread.
> >
> > I would put a large pizza stone on the bottom rack and lower the
> > upper rack, baking one shelf-full at a time.
> >
>
>
> I prefer to cook twice as much in one oven load and get it done.

To each their own! I'd rather make 2 sets a week so it's all within
2-3 days baking.

On 12/6/2020 5:31 PM, GM wrote:
>
> Cast iron is so "medieval"...right up there with chamber pots and cholera...

LOL I agree. I have a few cast iron pans. They live in my bottom
cabinets and they can stay in there as far as I'm concerned. Nothing
special about them.

On 12/8/2020 3:22 AM, Taxed and Spent wrote:
> On 12/7/2020 4:17 PM, cshenk wrote:
>> Taxed and Spent wrote:
>>> Ii have learned to swap hotel pans between top and bottom racks when
>>> I take the covers off.
>>
>> Sorry, I am not sure what you mean?
>>
>
> I have two racks in my oven, and I bake bread in pans on each rack. If
> I don't swap them, the lower rack overcooks the bottom of the bread and
> the upper rack overcooks the top of the bread.

I suspect she was asking "what is a hotel pan?"
I'm wondering what that is too.

As for "normal" bread pans, both would easily fit on one rack. Why do
you put each on different racks then switch during cooking?
Or maybe you bake more than two pans?

On 12/9/2020 6:14 AM, Gary wrote:
> On 12/8/2020 3:22 AM, Taxed and Spent wrote:
>> On 12/7/2020 4:17 PM, cshenk wrote:
>>> Taxed and Spent wrote:
>>>> Ii have learned to swap hotel pans between top and bottom racks when
>>>> I take the covers off.
>>>
>>> Sorry, I am not sure what you mean?
>>>
>>
>> I have two racks in my oven, and I bake bread in pans on each rack. If
>> I don't swap them, the lower rack overcooks the bottom of the bread and
>> the upper rack overcooks the top of the bread.
>
> I suspect she was asking "what is a hotel pan?"
> I'm wondering what that is too.
>
> As for "normal" bread pans, both would easily fit on one rack. Why do
> you put each on different racks then switch during cooking?
> Or maybe you bake more than two pans?
>
>
>
>
>

I use four "400 pans".


https://www.wasserstrom.com/blog/201...-buying-guide/

Gary wrote:
....
> As for "normal" bread pans, both would easily fit on one rack. Why do
> you put each on different racks then switch during cooking?
> Or maybe you bake more than two pans?

uh, because some of us bake multiple loaves at a time...

when we make cookies that go longer we also change the pans
from bottom to top shelves to even them out. just takes a
moment. cookies come out as they should. in a perfect world
we'd have a commercial kitchen with a lot of ovens and i'd
have a different body.


songbird

On 12/8/2020 5:42 PM, cshenk wrote:
> Taxed and Spent wrote:
>
>> On 12/8/2020 7:09 AM, Graham wrote:
>>> On Tue, 8 Dec 2020 00:22:23 -0800, Taxed and Spent wrote:
>>>
>>>> On 12/7/2020 4:17 PM, cshenk wrote:
>>>>> Taxed and Spent wrote:
>>>>>
>>>>>> 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.
>>>>>
>>>>> Sorry, I am not sure what you mean?
>>>>>
>>>>
>>>> I have two racks in my oven, and I bake bread in pans on each
>>>> rack. If I don't swap them, the lower rack overcooks the bottom
>>>> of the bread and the upper rack overcooks the top of the bread.
>>>
>>> I would put a large pizza stone on the bottom rack and lower the
>>> upper rack, baking one shelf-full at a time.
>>>
>>
>>
>> I prefer to cook twice as much in one oven load and get it done.
>
> To each their own! I'd rather make 2 sets a week so it's all within
> 2-3 days baking.
>


I give a bunch away. I also freeze some, as it works well. You might
try it, just so you know. You might end up with too much bread for
eating fresh sometime.

On Wed, 9 Dec 2020 09:13:31 -0500, Gary > wrote:

>On 12/6/2020 5:31 PM, GM wrote:
>>
>> Cast iron is so "medieval"...right up there with chamber pots and cholera...
>
>LOL I agree. I have a few cast iron pans. They live in my bottom
>cabinets and they can stay in there as far as I'm concerned. Nothing
>special about them.

The only piece of cast iron cookware I own is a mold that bakes parts
for a gingerbread house... I have it some 50 years and used it once.
Long ago someone gifted me a set of cast iron pots and pans. I never
used those, they weighed like they belonged in Gold's Gym. No one I
knew wanted them so I donated them to the trash.

On Wed, 9 Dec 2020 09:46:14 -0500, songbird wrote:

> Gary wrote:
> ...
>> As for "normal" bread pans, both would easily fit on one rack. Why do
>> you put each on different racks then switch during cooking?
>> Or maybe you bake more than two pans?
>
> uh, because some of us bake multiple loaves at a time...
>
> when we make cookies that go longer we also change the pans
> from bottom to top shelves to even them out. just takes a
> moment. cookies come out as they should. in a perfect world
> we'd have a commercial kitchen with a lot of ovens and i'd
> have a different body.
>
>
> songbird

Although I have a convection oven (Bosch - terrible product) I always
rotate cookie and cake pans at the half-way point.
I don't bother with bread though. As it happens, I have a batch of
sourdough proofing right now. I will make 400g loaves rather than 2 large
miches in the cast iron pots. That way I can ration the bread more easily.

On Wed, 9 Dec 2020 06:44:22 -0800, Taxed and Spent
> wrote:

>On 12/9/2020 6:14 AM, Gary wrote:
>> On 12/8/2020 3:22 AM, Taxed and Spent wrote:
>>> On 12/7/2020 4:17 PM, cshenk wrote:
>>>> Taxed and Spent wrote:
>>>>> Ii have learned to swap hotel pans between top and bottom racks when
>>>>> I take the covers off.
>>>>
>>>> Sorry, I am not sure what you mean?
>>>
>>> I have two racks in my oven, and I bake bread in pans on each rack. If
>>> I don't swap them, the lower rack overcooks the bottom of the bread and
>>> the upper rack overcooks the top of the bread.
>>
>> I suspect she was asking "what is a hotel pan?"
>> I'm wondering what that is too.
>>
>> As for "normal" bread pans, both would easily fit on one rack. Why do
>> you put each on different racks then switch during cooking?
>> Or maybe you bake more than two pans?
>
>I use four "400 pans".
>
>https://www.wasserstrom.com/blog/201...-buying-guide/

I think it would be more accurate to say hotel pans were devised by
the military, who else feeds so many in a short time from steam
tables.

On Wednesday, December 9, 2020 at 1:29:00 PM UTC-5, Sheldon wrote:
> On Wed, 9 Dec 2020 06:44:22 -0800, Taxed and Spent
> > wrote:
>
> >On 12/9/2020 6:14 AM, Gary wrote:
> >> On 12/8/2020 3:22 AM, Taxed and Spent wrote:
> >>> On 12/7/2020 4:17 PM, cshenk wrote:
> >>>> Taxed and Spent wrote:
> >>>>> Ii have learned to swap hotel pans between top and bottom racks when
> >>>>> I take the covers off.
> >>>>
> >>>> Sorry, I am not sure what you mean?
> >>>
> >>> I have two racks in my oven, and I bake bread in pans on each rack. If
> >>> I don't swap them, the lower rack overcooks the bottom of the bread and
> >>> the upper rack overcooks the top of the bread.
> >>
> >> I suspect she was asking "what is a hotel pan?"
> >> I'm wondering what that is too.
> >>
> >> As for "normal" bread pans, both would easily fit on one rack. Why do
> >> you put each on different racks then switch during cooking?
> >> Or maybe you bake more than two pans?
> >
> >I use four "400 pans".
> >
> >https://www.wasserstrom.com/blog/201...-buying-guide/
> I think it would be more accurate to say hotel pans were devised by
> the military, who else feeds so many in a short time from steam
> tables.

The pan's name is thought to of come from a time when hotel owners would
serve their guest dinners at designated times, and everyone would eat at once,
requiring the use of large pans for serving.

<https://quizlet.com/114254561/hotel-pans-flash-cards/>

There are other references that say pretty much the same thing, but this was
the first one that google returned for me.

Cindy Hamilton

On 12/9/2020 10:28 AM, Sheldon Martin wrote:
> On Wed, 9 Dec 2020 06:44:22 -0800, Taxed and Spent
> > wrote:
>
>> On 12/9/2020 6:14 AM, Gary wrote:
>>> On 12/8/2020 3:22 AM, Taxed and Spent wrote:
>>>> On 12/7/2020 4:17 PM, cshenk wrote:
>>>>> Taxed and Spent wrote:
>>>>>> Ii have learned to swap hotel pans between top and bottom racks when
>>>>>> I take the covers off.
>>>>>
>>>>> Sorry, I am not sure what you mean?
>>>>
>>>> I have two racks in my oven, and I bake bread in pans on each rack. If
>>>> I don't swap them, the lower rack overcooks the bottom of the bread and
>>>> the upper rack overcooks the top of the bread.
>>>
>>> I suspect she was asking "what is a hotel pan?"
>>> I'm wondering what that is too.
>>>
>>> As for "normal" bread pans, both would easily fit on one rack. Why do
>>> you put each on different racks then switch during cooking?
>>> Or maybe you bake more than two pans?
>>
>> I use four "400 pans".
>>
>> https://www.wasserstrom.com/blog/201...-buying-guide/
>
> I think it would be more accurate to say hotel pans were devised by
> the military, who else feeds so many in a short time from steam
> tables.
>


Possibly, but you are just speculating. And isn't living in a barracks
pretty much like living in a hotel?

On Wed, 9 Dec 2020 10:49:41 -0700, Graham > wrote:

>On Wed, 9 Dec 2020 09:46:14 -0500, songbird wrote:
>
>> Gary wrote:
>> ...
>>> As for "normal" bread pans, both would easily fit on one rack. Why do
>>> you put each on different racks then switch during cooking?
>>> Or maybe you bake more than two pans?
>>
>> uh, because some of us bake multiple loaves at a time...
>>
>> when we make cookies that go longer we also change the pans
>> from bottom to top shelves to even them out. just takes a
>> moment. cookies come out as they should. in a perfect world
>> we'd have a commercial kitchen with a lot of ovens and i'd
>> have a different body.
>>
>>
>> songbird
>
>Although I have a convection oven (Bosch - terrible product) I always
>rotate cookie and cake pans at the half-way point.
>I don't bother with bread though. As it happens, I have a batch of
>sourdough proofing right now. I will make 400g loaves rather than 2 large
>miches in the cast iron pots. That way I can ration the bread more easily.


You know me- baking to excess. I usually work with 10 lbs (4.5 kg) of
dough at a time. I have a very nice and decent sized convection, and
if I do pan loaves with 5 per bake and one full bake right after
another (Ain't hard to retard the second pans while the first ones are
in), I rotate, if it is free form, the juggling is more problematic,
and I don't always want to bother staggering & retarding all
afternoon, but my stone will hold 3 decent free-form or banneton
shaped loaves.

And yeah, other than immediate give-aways, it all gets frozen. I let a
loaf defrost overnight, then run damp hands over it and put it in the
oven for maybe 15-20 minutes. I have pulled the bread-wool over many a
friend's eyes, with them thinking it is all fresh-baked. Took me some
time to get all that method down and it works best with certain
loaves.

Cindy Hamilton wrote:
> On Wednesday, December 9, 2020 at 1:29:00 PM UTC-5, Sheldon wrote:
>> On Wed, 9 Dec 2020 06:44:22 -0800, Taxed and Spent
>> > wrote:
>>
>>> On 12/9/2020 6:14 AM, Gary wrote:
>>>> On 12/8/2020 3:22 AM, Taxed and Spent wrote:
>>>>> On 12/7/2020 4:17 PM, cshenk wrote:
>>>>>> Taxed and Spent wrote:
>>>>>>> Ii have learned to swap hotel pans between top and bottom racks when
>>>>>>> I take the covers off.
>>>>>>
>>>>>> Sorry, I am not sure what you mean?
>>>>>
>>>>> I have two racks in my oven, and I bake bread in pans on each rack. If
>>>>> I don't swap them, the lower rack overcooks the bottom of the bread and
>>>>> the upper rack overcooks the top of the bread.
>>>>
>>>> I suspect she was asking "what is a hotel pan?"
>>>> I'm wondering what that is too.
>>>>
>>>> As for "normal" bread pans, both would easily fit on one rack. Why do
>>>> you put each on different racks then switch during cooking?
>>>> Or maybe you bake more than two pans?
>>>
>>> I use four "400 pans".
>>>
>>> https://www.wasserstrom.com/blog/201...-buying-guide/
>> I think it would be more accurate to say hotel pans were devised by
>> the military, who else feeds so many in a short time from steam
>> tables.
>
> The pan's name is thought to of come from a time when hotel owners would
> serve their guest dinners at designated times, and everyone would eat at once,
> requiring the use of large pans for serving.
>
> <https://quizlet.com/114254561/hotel-pans-flash-cards/>
>
> There are other references that say pretty much the same thing, but this was
> the first one that google returned for me.
>
> Cindy Hamilton
>

Trying to teach anything to Popeye is a fool's errand.

On Wednesday, December 9, 2020 at 4:14:15 PM UTC-5, Hank Rogers wrote:
> Cindy Hamilton wrote:
> > On Wednesday, December 9, 2020 at 1:29:00 PM UTC-5, Sheldon wrote:
> >> On Wed, 9 Dec 2020 06:44:22 -0800, Taxed and Spent
> >> > wrote:
> >>
> >>> On 12/9/2020 6:14 AM, Gary wrote:
> >>>> On 12/8/2020 3:22 AM, Taxed and Spent wrote:
> >>>>> On 12/7/2020 4:17 PM, cshenk wrote:
> >>>>>> Taxed and Spent wrote:
> >>>>>>> Ii have learned to swap hotel pans between top and bottom racks when
> >>>>>>> I take the covers off.
> >>>>>>
> >>>>>> Sorry, I am not sure what you mean?
> >>>>>
> >>>>> I have two racks in my oven, and I bake bread in pans on each rack. If
> >>>>> I don't swap them, the lower rack overcooks the bottom of the bread and
> >>>>> the upper rack overcooks the top of the bread.
> >>>>
> >>>> I suspect she was asking "what is a hotel pan?"
> >>>> I'm wondering what that is too.
> >>>>
> >>>> As for "normal" bread pans, both would easily fit on one rack. Why do
> >>>> you put each on different racks then switch during cooking?
> >>>> Or maybe you bake more than two pans?
> >>>
> >>> I use four "400 pans".
> >>>
> >>> https://www.wasserstrom.com/blog/201...-buying-guide/
> >> I think it would be more accurate to say hotel pans were devised by
> >> the military, who else feeds so many in a short time from steam
> >> tables.
> >
> > The pan's name is thought to of come from a time when hotel owners would
> > serve their guest dinners at designated times, and everyone would eat at once,
> > requiring the use of large pans for serving.
> >
> > <https://quizlet.com/114254561/hotel-pans-flash-cards/>
> >
> > There are other references that say pretty much the same thing, but this was
> > the first one that google returned for me.
> >
> > Cindy Hamilton
> >
> Trying to teach anything to Popeye is a fool's errand.

Sure. But he's not the only person reading this thread. I found the
admittedly speculative answer interesting.

Cindy Hamilton

On Wed, 09 Dec 2020 16:04:54 -0500, Boron Elgar wrote:

> On Wed, 9 Dec 2020 10:49:41 -0700, Graham > wrote:
>
>>On Wed, 9 Dec 2020 09:46:14 -0500, songbird wrote:
>>
>>> Gary wrote:
>>> ...
>>>> As for "normal" bread pans, both would easily fit on one rack. Why do
>>>> you put each on different racks then switch during cooking?
>>>> Or maybe you bake more than two pans?
>>>
>>> uh, because some of us bake multiple loaves at a time...
>>>
>>> when we make cookies that go longer we also change the pans
>>> from bottom to top shelves to even them out. just takes a
>>> moment. cookies come out as they should. in a perfect world
>>> we'd have a commercial kitchen with a lot of ovens and i'd
>>> have a different body.
>>>
>>>
>>> songbird
>>
>>Although I have a convection oven (Bosch - terrible product) I always
>>rotate cookie and cake pans at the half-way point.
>>I don't bother with bread though. As it happens, I have a batch of
>>sourdough proofing right now. I will make 400g loaves rather than 2 large
>>miches in the cast iron pots. That way I can ration the bread more easily.
>
>
> You know me- baking to excess. I usually work with 10 lbs (4.5 kg) of
> dough at a time. I have a very nice and decent sized convection, and
> if I do pan loaves with 5 per bake and one full bake right after
> another (Ain't hard to retard the second pans while the first ones are
> in), I rotate, if it is free form, the juggling is more problematic,
> and I don't always want to bother staggering & retarding all
> afternoon, but my stone will hold 3 decent free-form or banneton
> shaped loaves.
>
> And yeah, other than immediate give-aways, it all gets frozen. I let a
> loaf defrost overnight, then run damp hands over it and put it in the
> oven for maybe 15-20 minutes. I have pulled the bread-wool over many a
> friend's eyes, with them thinking it is all fresh-baked. Took me some
> time to get all that method down and it works best with certain
> loaves.

My bread sessions are usually based on 1kg of flour if I'm making tinned
loaves. With the NYT method, I have found that the optimum size of a loaf
is 750g to fit the Lodge and the Le Creuset, which means that I have to
back-calculate the amount of flour and water each time.
Last week I used up some "00" flour that was past its BB date to make some
pizza bases that are in the freezer. I still had some flour so made some
sablé dough (Dorie Greenspan recipe) and froze that ready for the xmas
baking frenzy.
Maurizio at The Perfect Loaf https://www.theperfectloaf.com/
uses a Challenger cast iron pan for his NYT bakes. Tempting but I have so
much damned equipment now and am mulling over an air-brush set-up for my
woodturning:-)

Taxed and Spent wrote:

> I give a bunch away. I also freeze some, as it works well. You
> might try it, just so you know. You might end up with too much bread
> for eating fresh sometime.

Sorry, zero interest in frozen defrosted bread.