Is there any reason that these shouldn't be baked on a pre-heated baking stone? That's where I bake my "almost no-knead" baguettes and I find that they do well there. Thanks for encouraging us to use whole wheat in baguettes - we are normally a 100% whole grain family, but we do love the baguettes and pizza crust made in the traditional way. Using the baking stone, you'll get a nice pop or rise from the whole wheat baguette - we'd love to hear about your results once you try this in your home oven. Happy Baking - Irene @ KAF

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