SD Baguette w/baking stone
I'm wondering if I can improve my loaves even more by using a baking stone with the SD baguettes I bake. Will it give me more height? Does a baking stone preclude the use of the new "W" shaped perforated baking pan I just obtained? (see the end of the "seeking SD loaf height" thread for a photo) Must I add steam when using a baking stone for this type of bread? Does a baking stone require longer pre-heating than an empty oven? And lastly, if I should use a baking stone, would it be best to put it in the oven with the convection feature (which I have been using), or the one that does only the standard baking?