Burnt bread--stone problem?
Reliably, every time I bake just about any kind of bread, the tops contrive to darken too much well before the bread ought to be done. Generally I end up pulling the loaves out early, but I always feel like they'd be better baked longer. I've checked the oven temperature with an over thermometer, and it doesn't appear to be at fault. I generally bake with a 14x16 inch stone on the middle shelf, and a steam pan underneath. I've tried putting the stone on the bottom rack, but this results in the bottoms burning quite thoroughly before the tops get any color Lately I've noticed that breads not baked on the stone (bagels, in particular) don't seem to have this problem, and I'm wondering if the stone has something to do with it.
So, my question to the forum is this: What's going wrong here, and how might I fix it?