Quick question about perforated bread pans
I just got back from a quick trip to Northern California (Sacramento), where I picked up one of those dual perforated french bread pans, made by Chicago Metallic. Anyway, I've got a dough rising and I thought I would try the pan out this afternoon.
Here's my question: usually, I bake my loaves on a preheated baking stone; do I use the stone with the pan, or just put the pan in the oven on an oven rack? The only directions that came with the pan say to reduce the heat 25F less than a recipe calls for (I'm assuming to avoid burning the bottom of the loaf). I usually preheat at 500 and then reduce the heat to 450 five minutes after I put the bread in the oven. I guess I'll reduce the heat to 425, then.
Thoughts, anyone? Thanks.