Thank you, Frank. However, I moved boldly ahead before your reply posted. Here's what I did: I preheated my oven with the three-sided stone to 450, then I put my covered pan with the risen dough into the oven (essentially one hour before the oven was fully preheated.) Then I baked the loaf for 1 1/2 hours checking it at one hour and 1 1/4 and moistening the lid each time I checked. At 1 1/2 hours, the internal temperature was exactly 202. Also, I used parchment paper inside the pan. That's easier and neater than greasing plus you can just lift the bread out.

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