Cast iron or hand formed loaves
I've been making some new high hydration artisan bread recipes that call for baking in cast iron pans.
But since I have a newly completed wood fired oven with an 8-10 loaf capacity I don't feel the need or want, to use cast iron.
Unfortunately the loaves like to spread considerably when removed from the proofing baskets. all of these recipes call for stretch and fold with no conventional kneading.
Thinking that gluten development would be helpful, I've tried version with extra kneeding in my Magic Mill and reducing the hydration up to 10%. The bread tastes fine and I'm getting some oven spring. But, must I be satisfied with the horizontal spread and minimal height gain without the cast iron to keep the more compact width?
Any thoughts ?