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 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 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.

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 Sunday, December 6, 2020 at 4:20:10 PM UTC-6, Thomas wrote:
> 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.


Cast iron is so "medieval"...right up there with chamber pots and cholera...

--
Best
Greg

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:

> 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 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?

It's usually pale when you take off the top. For a kilogram loaf I reckon
you'll nrrd at least 20 more minutes so that the internal temperature is
about 200-205F.

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.

It seems to be working. I have never baked at 450 before and it is
interesting!

The fast peeks under the lid show a good bread.

Sometimes it gets dull doing the same stuff. So instead, I am sitting
here grinning. I'll send pictures later. I either need the lid off
now, or in 3 minutes.

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.

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?
>
> It's usually pale when you take off the top. For a kilogram loaf I
> reckon you'll nrrd at least 20 more minutes so that the internal
> temperature is about 200-205F.

It's looking almost done. Just a bit pale on the top but there is some
browning there.

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.

Basal element. Gas oven.

On Sun, 06 Dec 2020 16:43:39 -0600, cshenk wrote:

> 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?
>>
>> It's usually pale when you take off the top. For a kilogram loaf I
>> reckon you'll nrrd at least 20 more minutes so that the internal
>> temperature is about 200-205F.
>
> It's looking almost done. Just a bit pale on the top but there is some
> browning there.

Go for nut brown.

cshenk wrote:

> 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?
> >
> > It's usually pale when you take off the top. For a kilogram loaf I
> > reckon you'll nrrd at least 20 more minutes so that the internal
> > temperature is about 200-205F.
>
> It's looking almost done. Just a bit pale on the top but there is
> some browning there.

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

Graham wrote:

> On Sun, 06 Dec 2020 16:43:39 -0600, cshenk wrote:
>
> > 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?
> >>
> >> It's usually pale when you take off the top. For a kilogram loaf I
> >> reckon you'll nrrd at least 20 more minutes so that the internal
> >> temperature is about 200-205F.
> >
> > It's looking almost done. Just a bit pale on the top but there is
> > some browning there.
>
> Go for nut brown.

Yup, 2-3 minutes

Graham wrote:

> On Sun, 06 Dec 2020 16:43:39 -0600, cshenk wrote:
>
> > 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?
> >>
> >> It's usually pale when you take off the top. For a kilogram loaf I
> >> reckon you'll nrrd at least 20 more minutes so that the internal
> >> temperature is about 200-205F.
> >
> > It's looking almost done. Just a bit pale on the top but there is
> > some browning there.
>
> Go for nut brown.

Perfect! Pics in a few

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!!

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 17:01:07 -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!

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.

On Sun, 06 Dec 2020 16:42:34 -0600, "cshenk" > wrote:

>Graham wrote:
>
>> On Sun, 6 Dec 2020 14:23:38 -0800, Taxed and Spent wrote:
>>
>> > 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.
>
>It seems to be working. I have never baked at 450 before and it is
>interesting!
>
>The fast peeks under the lid show a good bread.
>
>Sometimes it gets dull doing the same stuff. So instead, I am sitting
>here grinning. I'll send pictures later.

Of you grinning?

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.

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.

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!

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 5:20 PM, Thomas wrote:

> I have 5 lodge peices and hate them all. I want smooth iron. I could be wrong.
>

My preference was the Wagner smooth finished but the Lodge can work for
most things. It has to be well seasoned and properly cleaned.

I always recommended following seasoning instructions and they fry some
bacon a few times. Pour off the grease, wipe with paper towels. Fry
more bacon tomorrow.

While I like CI for some things, other pans do some jobs better. I have
stainless and coated also.

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.

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.

On Sun, 06 Dec 2020 18:25:14 -0600, "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.

This one was called rec.food.sourdough if I remember correctly. It
wasn't the general bread group.

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.

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 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.