Editing Openai/695183c2-5970-8012-93fd-c2ecbd3274c6 (section)

=== Assistant: Yes — both temperature and timing change slightly when you bake in a cast-iron bread pan with a lid Pullman-style effec… ===
Yes — both temperature ''and'' timing change slightly when you bake in a cast-iron bread pan with a lid (Pullman-style effect). Cast iron holds and radiates heat very differently than standard steel pans.

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Below is a clear, reliable adjustment guide tailored for fresh-milled flour and your spelt-containing blend.

==== ### ====
* Reduce oven temp by 25°F
* Bake at 325°F (165°C)

Why:
Cast iron stores heat aggressively. Lower temp prevents:
* Thick crust
* Over-browning
* Dry crumb (fresh-milled flours dry faster)

===== Total bake: ~40–45 minutes =====

====== 1. Covered: - 325°F for 30–35 minutes - Creates steam → better oven spring, softer crumb ======
# Uncovered (optional): - Remove lid for 5–10 minutes if you want light color - Skip this step for ultra-soft sandwich bread

===== - 190–195°F (perfect for fresh-milled sandwich bread) =====

==== ### ====

❌ Do NOT preheat the cast-iron pan for sandwich bread
✔️ Add dough to a cool, greased pan

(Preheating can scorch the bottom before the loaf sets.)

===== - Fill pan no more than 70–75% full before final rise =====
* Stop final rise when dough is ½–¾ inch below lid

===== - Remove loaf from pan within 5 minutes of baking =====
* Cool on rack 1–2 hours (cast iron traps residual heat)

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==== If your loaf: ====
* Feels heavy → extend covered bake 5 min
* Crust browns early → tent with foil, lower rack

If you want, tell me:
* Exact pan size
* One loaf vs two
* Whether you want square Pullman sides or soft domed top

I can dial the timing perfectly for your setup 🌾