The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stoneware Pan Recipes

ratlamb's picture

Stoneware Pan Recipes

I have recently inherited a lidded stoneware loaf pan and was curious if anyone had some recipes out there that I could try out in it.  I have not instructions or anything on it and am unsure exactly how to use it.



Mini Oven's picture
Mini Oven

I think you could use any recipe. Knowing the volume would be important.  The risen ready to bake loaf shoud have some head space and it can be set into a hot or cold oven with the lid on.  220° c for 35 min first. (add 15 min for a cold oven) and go from there.  Grease or oil your form too.  Have fun!  :)  Mini Oven

dawnf's picture


I have the original instructions and recipes that came with my stoneware loaf. If you would like I could copy it and send it to you.



RFMonaco's picture

This was written by a contributor to the stoneware mfr. for the round cloche, the loaf style may need a slightly smaller recipe. Don't ever put cold dough in pre-heated stoneware,

eventually it will crack.


Crusty Country Loaf


1 package active dry yeast
1 teaspoon sugar
1 - 3/4 cups warm water (110 degrees F.)
5 cups hard wheat unbleached flour or all-purpose flour
3/4 tablespoon salt

Directions: Dissolve the yeast and sugar in 1/4 cup of the water and let proof. Combine flour and salt in a large bowl, add the yeast mixture and the rest of the water. Mix thoroughly, adding more water or flour if necessary. Turn out on a floured board and knead for 10-15 minutes until dough is soft, silky and elastic.

Return to bowl, cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk (approximately 45 minutes to one hour). Punch down dough, remove from bowl and knead a few times. Let rest for 5 minutes and form a ball.

Sprinkle bottom of La Cloche dish with cornmeal and place the ball of dough in the center. Cover with La Cloche lid and let rise in a warm, draft free place until doubled in bulk (approximately 45 minutes to one hour).

Preheat oven to 450º F. Slash top of dough with a razor blade or a sharp knife and place cloche, with lid in place, in oven for 15 minutes. Reduce heat to 400º F. and continue baking for another 30-40 minutes or until bread is crusty, golden brown and tests done (loaf should sound hollow when tapped). The La Cloche lid should be removed for the last 5 or 10 minutes of baking. Cool on a wire rack and serve while still warm.

(Thanks to Chuck Williams of Williams-Sonoma for use of this wonderful recipe).

ehanner's picture

This is the recipe that came with my La Cloche. I tried it and found it to be great. There is all this conflicting advice about needing to pre heat the la cloche baker and if it needs to be soaked in water.

I did season the inside of my new clay bottom with oil and let it burn off before I used it. After that, I have always put it in the oven cold, loaded with dough usually on parchment paper.

I did try the "No Knead" once and pre heated the entire unit first with some success. It's a tricky operation that can be dangerous since you are dealing with very hot items and slack dough. As RFMonaco says, cold dough in a blistering hot clay cooker will eventually crack the clay. I have also used a pre heated stone as the bottom and placed the clay top over the dough. I do that when I have a larger boule that I expect will rise well and I need higher head clearance.

The one thing that seems clear to me is that if placing a cold clay cooker in a hot oven produces a great  crusty loaf, Pre heating a large stone in the oven is not necessary. I think the largest benefit of the cold bell cover is that it slows the warming process so the bacteria and yeast can continue to grow and give oven spring longer before they die from the heat. To some degree I think opening the door and steaming or spraying the dough with water accomplishes the same thing. The oven cools off and the dough gets a moderate temperature for a short while to continue rising.