The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Which is it - bread pan or baking stone???

kidziti's picture
kidziti

Which is it - bread pan or baking stone???

I have yet to bake my first loaf, and can't seem to get beyond a seemingly fundamental question - do I use a baking pan or do I use a baking stone - or do I use both? We have a Wolf oven with a baking stone (it sits at the bottom of the oven). The recipe I wish to try calls for a baking pan, but I'm wondering if I can also use the stone (on which to place the pan). Any suggestions are greatly appreciated....

Lee

Floydm's picture
Floydm

Eh... Neither one is right for all occasions. I say if the recipe calls for baking in a pan, bake it in a pan the first time. If it turns out well, try it again a week later but bake it directly on the stone. It just takes trial and error to figure out which style you prefer.

Good luck. I hope your first loaf comes out well.

Erithid's picture
Erithid

If you want sandwich bread, a pan would probably be better for you. If you want more "artisinal" looking bread, go for the stone. Also, if you want a crunchy crust, go for the stone. For white bread, it doesnt really matter I don't think. Just personal preference/situational call.

kidziti's picture
kidziti

Thanks - can I do both? Can I put the pan on the stone, or is that just silly?

_____________________________________________________
lee

pizzameister's picture
pizzameister

You certainly can put the pan on the stone. If you are talking about a metal pan that is. If you are baking in a glass or ceramic pan, I think I would be careful about that.

Metal pan on stone will heat up faster, but will keep a more even heat. Since you mention that the stone is at the bottom of the oven, keep in mind that the stone may reach temperatures above the oven temperature, due to direct radiational heating from the heating element. This could cause the bottom of your panned loaf to burn if temp gets too high. I think you will be fine with it though. As everything, trial and error rule, till you get the hang of it in your setting.

PM

jmcbride's picture
jmcbride

I have baked with pan's on a stone many times. I've heard that the stone is a good heat sink, and will help keep the oven temperature more stable.

I've also heard that it helps with oven spring.

Anyone heard similar?

JM

BEN WILEY's picture
BEN WILEY

YEAH, I ACTUALLY HAVE PUT THE BAKING PAN (METAL ONLY THO) DIRECTLY ON THE HOT STONE MANY TIMES. I DONT THINK ITS GOING TO DO TOO MUCH TO THE QUALITY OF THE LOAF AS IN TEXTURAL/CRUMB THINGS BUT I DO THINK THAT IT STILL SERVES AS A DIRECT HEAT TRANSFERING DEVICE AND THUS IT IS WORTHWHILE.

Rockyrd's picture
Rockyrd

Most of the time I do both. If its a bread that is shaped in a pan, like a sandwich loaf, I bake it in the pan directly on the stone, and when it is almost done, and shrinks a bit from the side, I slide it out onto the stone and let it bake to get more crusty - we like crusts.  


Today I made my weekly rye bread. I shape it, then place on a corn meal sprinkled parchment and slide it into a large metal baguette mold-  Chicago metallics perforated double pan, which is bigger than a traditional baguette. 


When its risen, I bake it on the stone in the mold and after about 20 mins I slide it out onto the stone to bake more. Works perfectly.  


Good luck with your first loaf, try it and I bet you get hooked on baking in your beautiful oven.


rockyrd