Reinhart's WW Sandwich bread - steam & stone?
I'm a beginner, making my first loaf pan bread using Reinhart's "Everyday 100% Whole Wheat Sandwich Bread" recipe from "Artisan Breads Every Day". (All my previous efforts have been hearth breads.) The recipe does not mention using a baking stone or steam when baking in a loaf pan - is that an omission, or should I use one or both of these techniques? And, if I use a stone, is it OK to put the pan directly on the stone?