Bread-Bakers v105.n011.11

I have a thick pizza stone in my oven that I leave there all the time. I 
never adjust preheating or baking times any different than the recipe calls 
for including breads.  My oven cooks "slow" so I think the pizza stone 
helps.  I set anything on it from oven proof pots or dishes to slices of 
bread directly on it to toast or rolls to re-heat, etc. I love it!

Debbie Rogers