I have a pizza stone and baguette pan, does it make sense to put the pan on the stone? Does the convection setting change the temp / time? Should a cup of warm water be placed in a broiler pan with convection? Looking forward to making the recipe. Emil, you probably don't need to put the pan on the stone - the pan is perforated, right? That should be sufficient to get lots of heat to the crust. And yes, you can put hot water in a broiler pan in a convection oven. Since I've never baked in a convection oven I couldn't be sure about time changes, but I've heard things bake more quickly - so keep your eyes on the baguettes, and take out when they're a deep golden brown. PJH

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