Timeline for What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?
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| Mar 9, 2017 at 17:30 | history | edited | CommunityBot |
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| Sep 29, 2012 at 11:51 | history | edited | TFD | CC BY-SA 3.0 |
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| Sep 29, 2012 at 1:40 | comment | added | TFD | @Sobachatina this happens in cakes as well, basically the same process. Dough or batter quickly over cooks against the metal surface affecting the rest of cooking process. In the case of bread you want a humid environment to form a nice crust. Without a lid, you will still get this on the pan sides if they don't cook to quickly | |
| Sep 29, 2012 at 1:38 | comment | added | TFD | @Sobachatina Yes, stoneware can be unglazed, but is still vitreous and therefore waterproof. Many Asian cooking vessels labelled as earthenware seem to be stoneware nowadays, may be due to prices and shortages of certain clays? Earthenware can be cooked in, it just has to be handled very carefully | |
| Sep 29, 2012 at 0:27 | comment | added | Sobachatina | The link that you posted agrees with my understanding as well. Stoneware is often not glazed, and earthenware is not suitable for cooking. Stoneware is water permeable but less than earthware. Do you have a reference to the "burn over" behavior. It sounds plausible. My stoneware loaf pan died. I may have to go buy one to experiment with. | |
| Sep 28, 2012 at 22:37 | comment | added | TFD | @Sobachatina low thermal conductivity means the surface does not fully cook and "burn over" in the first few minutes, so allows the crust to develop and steam to release through the gap between the crust and the pan | |
| Sep 28, 2012 at 22:34 | comment | added | TFD | @Sobachatina not sure what country you live in? See wikipedia or stoneware.seeleys.com/html/what_is_stoneware.html for a better definition than mine | |
| Sep 28, 2012 at 22:26 | comment | added | Sobachatina | My dear @TFD, are we running into local language discrepancies here? I can buy unglazed stoneware, and the internet is flush with references to it. Earthenware is used in gardening, it is too brittle and not oven safe. How would low thermal conductivity cause more crust if the baking time is the same? | |
| Sep 28, 2012 at 22:20 | comment | added | TFD | @Sobachatina Stoneware is glazed earthenware and is 100% water proof. Ask a potter! The effect you are seeing while baking with it is due to its low thermal conductivity | |
| Sep 28, 2012 at 22:16 | comment | added | Sobachatina | It could be an old wives tale- however- In my personal experience using stoneware to bake loaf shaped things (bread, brownies, monkey bread, etc), the stoneware will always bake a little more evenly and form a thicker crust. I have read in several places, including the link I posted, that this was because they pull water away from the surface of the baked good. I am not confusing stoneware and earthenware- unless manufacturers are. | |
| Sep 28, 2012 at 22:06 | history | edited | TFD | CC BY-SA 3.0 |
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| Sep 28, 2012 at 22:04 | comment | added | TFD | @Sobachatina You are also confusing stoneware and earthenware | |
| Sep 28, 2012 at 22:02 | comment | added | TFD | @Sobachatina Old wives tale. Can you get any information on just how much steam escapes in the time in the oven? A potter will talk about porosity as being an earthenware pot filled with water leaking 2+% of it's contents in a 24 hour period. Hardly sufficient to let large amounts of steam escape is it? | |
| Sep 28, 2012 at 21:48 | comment | added | Sobachatina | This is only true for artisan breads with fast bake times- but those do not use normal loaf pans. Unglazed stoneware does allow moisture to escape from the surface of the bread during longer bake times: pamperedchef.com/our_products/catalog/… | |
| Sep 28, 2012 at 21:26 | history | answered | TFD | CC BY-SA 3.0 |