Soft Baked Goods in Stoneware: What Am I Doing Wrong?

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Discussion Overview

The thread centers around experiences and challenges faced by participants when baking soft goods, such as brownies and cookies, in stoneware. Participants share their personal outcomes and techniques, discussing factors that may influence the texture of baked items.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses frustration with stoneware, noting that baked goods like brownies and cookies turn out hard instead of soft.
  • Another participant suggests removing baked goods from the oven earlier, as the stoneware retains heat and continues cooking.
  • One participant, identifying as a consultant, shares that they have success with brownies by following specific temperature guidelines for dark pans and using parchment for easy removal.
  • Another participant mentions that using a larger pan may require adjusting cooking times, as thinner brownies may need less time to bake.
  • Several users mention that they have not experienced issues with baked goods in stoneware, emphasizing the importance of removing cookies before they appear fully baked.
  • One participant notes that using a larger box of brownie mix can help achieve a better texture, suggesting that two smaller boxes may also work for thicker brownies.
  • Another participant humorously reflects on their experience with overbaked brownies, suggesting that missteps can be reframed positively.
  • One participant points out that stoneware is designed to absorb moisture, which may affect the texture of soft cookies and brownies.

Areas of Agreement / Disagreement

Views differ among participants regarding the effectiveness of stoneware for soft baked goods. Some participants agree on the importance of adjusting baking times and temperatures, while others emphasize the inherent qualities of stoneware that may not favor soft textures.

Contextual Notes

Participants share a variety of experiences with different types of ovens (gas and electric) and baking techniques, highlighting the subjective nature of baking outcomes in stoneware.

Who May Find This Useful

Consultants and community members interested in baking with stoneware may find the shared experiences and techniques relevant to their own practices.

Becky0216
Becky0216
Messages
720
I just can't seem to get the stonewear to work for me to make baked goods. I get perfect results for my items I want crispy, but not soft. When I make brownies, cookies and cinamon rolls, they end up hard as a rock as they start to cool. What am I doing wrong? I am always telling my customers that you can make brownies in stone and you wont get hard edges, but I do.TIA
 
I'd say take them out earlier. The stone stays so hot that whatever is in it will continue baking until it cools enough. HTH
 
I have an electric oven and I make brownies in the medium bar pan or the 9 x 13 rectangle baker quite often and they turn out great. I follow the directions for dark pans which I think is a lower temerature. I like to line my stone with parchment for easy removal and clean up. Once they are cooled enough I remove to my cutting board and they cut up nicely. When baking cookies on my flat stones and the recipe calls for 10-13 minutes they are usually done at 12-13 minutes. If you continue to have problems with over baking you may want to check the oven temp regulator. :chef:
 
Also, if you are using the large pan it might be bigger than the suggested pan from the recipe. If so, your brownies will be thinner and need less cook time.

I'm a newer consultant and had never heard of stones (amazing, because I LOVE to bake!) Anyhow, I didn't believe or see the fuss about them, but now that I use one, I'm in love. :love:
 
  • Thread starter
  • #5
I love them for meats and pizzas etc. I am just failing at baked goods. I will try to lower the temp and cooking times. i have a gas oven. the temp is correct, so maybe just lower temp will work. Thanks
 
I have a gas oven and don't have problems with baked goods. With cookies, you need to take them out before they look done. They will finish baking on the stoneware until you can remove them and will crisp up too. With brownies, make sure you are using the largest box of brownie mix you can find. I make regular brownies from the box that says for a 9x13 pan. They are a little thin but they should be good not hard. You could also try two of the little boxes which will give you a thicker brownie.
 
wadesgirl said:
I have a gas oven and don't have problems with baked goods. With cookies, you need to take them out before they look done. They will finish baking on the stoneware until you can remove them and will crisp up too. With brownies, make sure you are using the largest box of brownie mix you can find. I make regular brownies from the box that says for a 9x13 pan. They are a little thin but they should be good not hard. You could also try two of the little boxes which will give you a thicker brownie.
Click to expand...
Some people use 2 of the 9x13 brownie packages on the large bar pan.

I agree with those that said to cook the brownie for a shorter amount of time.
 
The only time I've had 'crunchy' brownies was when I overbaked them, time wise... which was bad since it was at a show. LOL... but folks still ate them and seemed to enjoy them. Thing is, if a baked good doesn't come out right, just call it something else. Crispy brownies can be called bar cookies... and hard cookies can be called skeet. Just kidding... I love my stones for baking and never looked back to my ugly ol' sheet pans.
 
I find that brownies are always better cooked at a lower temp (take off 25 degrees), and sometimes even for less time than on the package. They stay gooey and soft that way. :)
 
Perhaps the problem may be that you are expecting a stone to make a soft cookie or brownie when they are specifically designed to be pourous and take moisture away. It is perfect for crispy cookies but makes it a little more tricky to get a chewy cookie. It can be done though. In the bakery we used the stone ovens for breads and rolls and crispy stuff. Cookies got sheet pans. I have better luck with the sheet pans on soft cookies and keep the stones for crispy crusts. Too bad the sheet pans are going through their "change". Until then, do lower the temperature, or shorten the cooking time a bit. Remove cookies to a cooling rack or parchment lined countertop to cool.
 
  • Thread starter
  • #11
Stephanie,
I figured the cookies being crunchy was because of the stone, but I was told brownies come out of stone with no crust. That everything is uniformly cooked and moist.
I will have to try it again at lower temp less time.
 

Frequently Asked Questions

1. Why are my soft baked goods sticking to the stoneware?

Soft baked goods may stick to stoneware if the surface isn't properly seasoned. Make sure to season your stoneware before use by applying a thin layer of vegetable oil and baking it at a low temperature. Additionally, ensure that you are using enough flour or non-stick spray in your recipe to prevent sticking.

2. Why do my baked goods come out unevenly cooked?

Uneven cooking can occur if your stoneware is not preheated or if the oven temperature is inconsistent. Always preheat your stoneware in the oven before adding your batter, and use an oven thermometer to ensure your oven is at the correct temperature. Also, consider rotating the stoneware halfway through baking for more even results.

3. What should I do if my soft baked goods are too dry?

If your baked goods are coming out dry, you may be overbaking them or using too much flour. Check your oven's temperature accuracy and reduce the baking time slightly. Additionally, ensure you're measuring your ingredients correctly, using the spoon-and-level method for flour to avoid packing it too tightly.

4. How can I prevent my cookies from spreading too much in stoneware?

To prevent cookies from spreading too much, chill the dough before baking. This helps the butter solidify, which can keep the cookies from spreading excessively. Also, make sure you're using the right ratio of flour to fat in your recipe, as too much fat can lead to spreading.

5. Why do my soft baked goods have a rubbery texture?

A rubbery texture often results from overmixing the batter or using too much liquid. When combining ingredients, mix just until incorporated to avoid developing gluten. Additionally, ensure that you are measuring your liquids accurately and not adding more than the recipe calls for.

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