I notice that in the blog pictures that the casserole is sitting on an oven stone. I would need to use a Corningware casserole ( 5 quart) for this bread. Is it safe to sit this casserole on an oven stone? Would the cold oven start protect against cracking? Can't guarantee your bakeware, Marsha, but starting in a cold oven should protect your casserole on a stone, I'd think. The oven stone is totally unnecessary, though - I just didn't feel like taking it out of the oven when I baked the bread... PJH

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