I have a very nice stoneware french bread pan (similar to the one in the attached image), but I’m not exactly sure how to use it. I thought that, with stoneware, you generally want to preheat it in the oven before baking on it—at least that’s what I do with my pizza stone. However, that’s pretty tough to do with bread—I can’t figure out any good way to move risen but unbaked bread loaves into a preheated pan.
Maybe I don’t need to worry about preheating the bread pan? If not, are there any special considerations for cooking bread in stoneware?