Glass or metal or stoneware | King Arthur Baking
https://www.kingarthurbaking.com/blog/2018/03/29/glass-or-metal-or-ston…
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Good afternoon,

I happened upon a white ten inch by three inch ceramic bread pan at a local thrift store. It was in excellent condition. When I flipped it over to examine the underside, it had “King Arthur Flour” printed in black on the bottom. I smiled and thought, “Fate.” I am buying this.

I really like the size loaf it produces. Because the loaf pan is made of stoneware/ceramic, I have reduced the heat by twenty degrees each time I use it. I always line my baking pans of any material with parchment paper. I really like the size of the loaf the pan produces.

Here’s the issue. I bake a whole wheat bread recipe in the King Arthur baking pan. The loaf always splits along the length of one side. I am careful to ensure the recipe has enough moisture as wheat flour absorbs a lot of liquid. Also, I knead the dough by hand. I don’t ever expect a 100% window pane test since it’s wheat bread and since the dough needs to have some reserved elasticity for the final rise while baking. I knead this dough slowly, quickly, give it a chance to rest for ten to fifteen minutes, knead it again for a good twenty minutes, and allow it to rest and rise for forty-five minutes. The final rise after shaping is a recommended half hour. Sometimes, I notice the dough begins to tear along the surface after the thirty minutes have passed. In most cases, the loaf is torn while baking in the oven. Is this because of the ceramic/stoneware dish I am using?

I am thinking about using a metal pullman pan I have or a Wilton anodized long loaf pan. I just haven’t tried another pan just yet because I really like the size loaf the King Arthur loaf pan produces.

Any information regarding the matter above would be greatly appreciated.

Regards,

David

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