I have made the dough for this artisan bread and can't wait to actually bake it. It seems that you do not need to preheat the stone at 500 for one hour. I was just wondering why? Just because I think 500°F for an hour is overkill and a waste of energy, Cheryl. I get fine results using the preheat method as written - but of course, feel free to heat the stone longer and hotter, if you like. It should be able to take it just fine. PJH

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