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'.

On 12/6/2020 10:42 AM, 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'.
>

400 or more.

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.

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!

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.

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....

On Sunday, December 6, 2020 at 4:37:34 PM UTC-5, 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 have 5 lodge peices and hate them all. I want smooth iron. I could be wrong.

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?

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.

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 . . .

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.

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!

On Sun, 06 Dec 2020 17:01:07 -0600, cshenk wrote:

> https://www.amazon.com/photos/shared...yI2g_VEdSaQMZm

That's a great-looking loaf!!! Congrats!!

Graham wrote:

> On Sun, 06 Dec 2020 17:01:07 -0600, cshenk wrote:
>
> >
https://www.amazon.com/photos/shared...yI2g_VEdSaQMZm
>
> That's a great-looking loaf!!! Congrats!!

Yeah, Yippie!

Who says we never talk cooking here!

Thanks to all who helped me fine tune the temps needed! It was awesome
fun to do!

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!

Bottom slightly overbrowned but not burned by any means. I'd call this
pretty good for a first time trial on cast iron baking!

On Sun, 06 Dec 2020 17:04:03 -0600, cshenk wrote:

> 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!
>
> Bottom slightly overbrowned but not burned by any means. I'd call this
> pretty good for a first time trial on cast iron baking!

I certainly would! Be careful now! I gave such a loaf to a couple of
friends one evening and they went home and ate the whole thing in one
sitting!

Graham wrote:

> On Sun, 06 Dec 2020 17:04:03 -0600, cshenk wrote:
>
> > 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!
> >
> > Bottom slightly overbrowned but not burned by any means. I'd call
> > this pretty good for a first time trial on cast iron baking!
>
> I certainly would! Be careful now! I gave such a loaf to a couple of
> friends one evening and they went home and ate the whole thing in one
> sitting!

LOL!

On Sun, 06 Dec 2020 17:01:07 -0600, "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!

She's a beauty!

On Sunday, December 6, 2020 at 1:01:18 PM UTC-10, 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!
I try to refrain on commenting on other people's cooking but that's a pretty rustic looking loaf. I could use such a loaf.

dsi1 wrote:

> On Sunday, December 6, 2020 at 1:01:18 PM UTC-10, 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...JqAeg.zQ9MC95J
> > 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 try to refrain on commenting on other people's cooking but that's a
> pretty rustic looking loaf. I could use such a loaf.

Grin, it's ok. I've had a lot tell me that you can't make 'good bread
unless totally by hand with a 24 hour process'. Smile, I use a bread
machine for the basic parts hard for me to do, then do the rest.

It looks 'rustic' at least partly because it's my favored flour mix for
an easy 'go-to' blend. It's 80% 'Bread machine flour' (higher gluten)
and 20% Spelt (also a wheat, but lower gluten). Spelt is a light tan
that darkens a bit on baking. While Spelt is still not for celiacs,
many who are milder reactive to wheat, do not react to Spelt.

Spelt is also odd in that some diabetics who spike BG on wheat, do not
spike to Spelt but no one seems to know why.

Never one to hold back on a recipe:

1c milk
1/3c butter milk
1/3c water
2TB butter (real please)
4 1/8c flour 'mix as above'
1/2c Jarlsberg chopped cheese
2ts parsley
1/2 ts whisky smoked black pepper
1 1/2 ts salt
2 ts yeast
2 1/2 TB sugar

The garnish would have been slivered Gouda but I had that on the top of
the rising bowl and now, grin, it's on the bottom of the bread. I
guess I need to work on that...

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.

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.

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.

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.

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

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

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).