Hi Kristen, There is no rule saying that a bread *must* be baked a certain way, but some techniques work better than others for certain doughs. Rustic, artisan breads with thicker, crisper crusts tend to do better on very hot baking stones. They get good oven spring and that crackly exterior that is so outstanding. However, even here in our bakery we bake some of our baguette dough in loaf pans to make French loaves. You still get the open crumb structure, but the crust isn't as firm and crisp. So, feel free to use your stone for some, or try them in a pan to see which you prefer. You may like both! One thing to keep in mind though. Most sandwich bread recipes with sugar, butter, etc. won't perform well just on a stone. They really need the structure of the pan to keep them in shape. ~MJ

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