Advise on baking in an old Sassafrass stoneware loaf pan.
Hi all. I'm a fairly new bread baker at home here and I'd like to use this old stoneware pan I bought from a second hand store for 5 dollars. It is a regular size bread pan size I'd say. I am making just a regular white bread in it . I have greased it with oleo and I was wondering ..... look for the question mark......
I mixed my dough.
Let it ferment at 85 degrees for almost 1 hour.
punched it down lightly a few times and folded it over 3 times.
I'm waiting on this 2nd rise.
Do I preheat the stoneware pan and roll a loaf of preshaped dough into it and put it in the oven to finish the bake ?
Or should I put the dough into a cold stoneware pan and put it in the oven and turn it on 400 and go from there?
I do use a thermometer stuck in the loaf also for final temp on baking.
Thanks in advance,