I have yet to bake my first loaf, and can't seem to get beyond a seemingly fundamental question - do I use a baking pan or do I use a baking stone - or do I use both? We have a Wolf oven with a baking stone (it sits at the bottom of the oven). The recipe I wish to try calls for a baking pan, but I'm wondering if I can also use the stone (on which to place the pan). Any suggestions are greatly appreciated....

Lee