Speaking of cast iron (it’s an obsession now, honestly) about two weeks ago now I bought myself a cast iron loaf pan to assist with this whole bread-making experiment. (As a side note: the cast iron loaf pan is currently holding steady at a five star review from your’s truly.) This has focused my bready efforts into the territory of the classic sandwich loaf wherein I’m aiming to standardize and consistently produce a good quality breakfast toast-worthy bread. Overnight I leavened another 50-50 grain-white blend, and by morning it was a nicely risen ready-to-bake state. Problem: I got up at 530 am to bake it, planning to try some for breakfast. Another problem: I didn’t check my notes. Last week I made the same loaf and baked it at 425F. This morning, my pre-coffee brain was insisting my target temperature was 375F. Oops. Thanks to the cast iron, the crust was amazing and crunchy… it was just the too-moist & chewy inside that needed work. Drat.