Hi Kate, as Susan writes in this article, stoneware is the wildcard and takes some experimenting to see how you need to adjust your recipes to suit your particular pan. So you could even try the recipe as written and just check it earlier to see how your loaf is doing. You may find in future batches, if the outer crust winds up on the drier side, that lowering the temp a bit gives you results that you prefer. It takes some trial an error. 

• Reply