Do Stoneware Loaf Pans Take Longer to Bake In?

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Discussion Overview

This thread explores the baking times of stoneware loaf pans, particularly in relation to making Amish bread. Participants share their personal experiences with baking in stoneware and discuss the challenges they face, including variations in cooking times and the impact of seasoning on the pans.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions that their Amish bread took an hour and was still gooey in the center, questioning if stoneware requires longer baking times.
  • Another participant recalls that their memory suggests longer baking times in a glass loaf pan but is unsure about stoneware.
  • One participant describes their experience of adjusting the oven temperature between 325°F and 350°F to achieve better results.
  • Another participant shares their past struggles with baking, including multiple failed attempts and humorous mishaps.
  • One participant reports that their loaves took a total of 80 minutes to bake, noting that their oven is relatively new.
  • Several participants agree that stoneware loaf pans tend to take longer to bake, with one noting that as the pans become more seasoned, the baking time approaches the typical hour.
  • Another participant reflects on their experience with new loaf pans taking longer to bake, but ultimately producing excellent results.

Areas of Agreement / Disagreement

Participants generally agree that stoneware loaf pans may require longer baking times, especially when the pans are not well-seasoned. However, there is no clear consensus on the exact impact of seasoning on baking duration.

Contextual Notes

Participants share personal baking experiences with stoneware, focusing on the challenges and variations in cooking times encountered while making Amish bread.

Who May Find This Useful

Consultants interested in baking with stoneware or those experiencing similar challenges with cooking times may find this discussion relevant.

kcjodih
kcjodih
Gold Member
Messages
3,391
I've never really noticed before because 99% of my recipes were already PC ones but I'm finally making the Amish bread tonight and I've had it in the oven for an hour now and it's still VERY gooey (as in not cooked) in the center section. So does it normally take longer in stoneware for loaves? I don't want it to burn and be dried out but I can't take them out yet!

Man, I've waited 17 days (7 days and then the first try went moldy and now day 10 round two) for this darn bread and now this! It BETTER be REAL yummy!
 
I haven't made it in a long time, so my memory isn't perfect, but I seem to recall that it took FOREVER for it to bake fully. And that was in a glass bread loaf pan. Not sure about how it is in stoneware.
 
  • Thread starter
  • #3
Thanks. It's still in the oven. I had one recipe that said 325 but two others said 350 so I did 1/2 at 325 and 1/2 hour at 350 and now it's back at 325 because the outside is definitely cooked but a huge part of the center isn't! 75 min so far.
 
Good luck! I hope it turns out well for you. It is so yummy! I wish I had some. I've tried several times over the past couple years and something always goes wrong. I'm jinxed I tell ya. :) One time my husband killed it by putting it on a heat source. Another time it exploded. Another time it sat on my counter and the sun coming through my skylight must have heated it up too much cause it died again. The last time I was so excited. Everything was going great. Then "THE" day arrived for baking and it was a crazy day. I remembered at 9pm that I needed to make it. So I started following the recipe and adding all the ingredients, started mixing it and thought "DOH!" I fogot to do the first part where you add a few things and then split the batter and then proceed. Agg! That's what I get when I try to do things when life is hectic and I'm tired. :) I was so sad that I didn't get to eat it.
 
  • Thread starter
  • #5
And I thought I had it bad having to wait 17 days! You poor thing! How long ago were all these attempts? I'd say try again! Mine is finally out -took a total of 80 minutes for the two loaves and my oven is less than a year old! Smells and looks yummy though, hopefully it'll taste just as good. I think I'm going to freeze two batches of the starter and 'start' on the third one. I didn't let anyone know I was making this so I don't want to just start 'dumping' on my friends without a heads up :D

Thanks for your encouragement Amanda! If you lived closer I'd bring you a loaf!
 
Aww, shucks! That's so sweet :) The thought of eating it makes me want to dig out my recipe book and try again!

It was probably 2 or 3 years ago that I had the 3 in a row failed attempts. Then it was just several months ago now in our new house, new neighborhood that a neighbor/friend gave me one. I was so excited and shared with her all my previous failed attempts. We were both eagerly anticipating eating this yummy bread. Then I messed it up really bad, as I mentioned before, by adding the ingredients before dividing up the batter. -sigh- I was so embarrassed to tell my friend of my catastrophe.
 
I have found that they take longer in the stone loaf pans but as my pans get more seasoned it seems to be closer to the hour cook time listed. HTH
 
  • Thread starter
  • #8
Geekgirl69 said:
I have found that they take longer in the stone loaf pans but as my pans get more seasoned it seems to be closer to the hour cook time listed. HTH
Click to expand...

Ahhh, so maybe that's it! My loaf pans are the ONLY ones not seasoned well yet. I've had them 3 years and probably only use them 3 times a year for banana bread so that would be approx. 9 times total. And of course banana bread really doesn't season them well; they're still quite 'beige' in color. Now my 3 bar pans however are black, black, black and I've had them 6 years, 4 years and 3 years and they're ALL black.

Thanks for the input, makes sense!
 
Yeah I definitely think that's it. The first time I used the loaf pans for AFB they were brand new (it's the reason I bought the loaf pans) and it did feel like they were taking FOREVER. But they came out so awesome it was worth the wait.
 

Frequently Asked Questions

Do Stoneware Loaf Pans Take Longer to Bake In?

Yes, stoneware loaf pans can take slightly longer to bake in compared to metal pans. This is due to the way stoneware retains and distributes heat, which can result in a more even baking process but may extend the overall baking time.

How much longer do I need to bake in a stoneware loaf pan?

The baking time can vary depending on the recipe, but you may need to add an additional 5 to 10 minutes to the total baking time when using a stoneware loaf pan. It's important to check for doneness by using a toothpick or cake tester.

Can I use the same temperature for stoneware loaf pans as metal ones?

Yes, you can use the same baking temperature for stoneware loaf pans as you would for metal pans. However, keep in mind that the baking time may differ, so monitor your baked goods closely.

Do I need to adjust my recipe when using a stoneware loaf pan?

Generally, you do not need to adjust your recipe when using a stoneware loaf pan. Just be aware of the potential for longer baking times and check for doneness accordingly.

What are the benefits of using a stoneware loaf pan?

Stoneware loaf pans provide excellent heat retention and even baking, which can enhance the texture and flavor of your baked goods. They also offer a non-stick surface when properly seasoned, making for easier cleanup.

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