I've been baking french bread for 30 years and have only recently gone to the overnight rise. I'm amazed at the taste and texture difference! I attempted baking my loaves on our gas grill last week with a pizza stone from Walmart (made for the oven) and the bottom of my bread burned. After that, I bought a French manufactured pizza stone from Williams Sonoma which was made for the grill and will try that this week. I would appreciate any helpful tips from other bakers. We live in Central Texas and with really hot summers, so I would love to bake bread outside on our gas grill. I can easily get the temperature of the grill up to 500 degrees.

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