Originally Posted by ssanzone
to answer your question, it dosent matter where the stone is...
Ah, Well, Actually not; at least in our experience. We've been using a baking stone in the ovens aboard out various boats since 1967. The idea of the stone is to use it to avoid a "hot spot" in the bottom of the oven so that heat is evenly distributed throughout. On our boat our baking stone is a large 1/2" thick professional "Pizza Stone" cut to leave about a 2" gap around the edges of the oven--front, sides and back. Placed on the very bottom of the oven, below the bottom rack, its weight also helps stabilize the stove when there's something heavy on the burners, such as a pressure cooker with water
to heat up pre-prepared meals
etc. My wife pre-prepares loaves of bread and then freezes them. When we need a refill, she leaves the frozen dough in the sink until it thaws and then transfers it to loaf pans until it has risen. She also makes "French" bread in a similar manner, absent the loaf pans. The only draw-back to this is that the hot bread disappears very quickly...