Why lower shelf?
I've been trying to make some good sandwich bread lately, and today I am doing the Basic Soft White Sandwich Loaf from RLB's Bread Bible. It's a rather long process that starts with a sponge, and for this and other breads the instructions for baking include baking the loaves on the lowest level (on a baking stone). I won't be using a baking stone, but after reading about stones, steam, skillets etc. I couldn't figure out anywhere why the bread has to be positioned so low? Is it because that allows the bread to rise upwards more? Any thoughts to enlighten appreciated!