Bread on the stone

Ok i tried to cook bread on the pizza stone today in the weber 22.5. Lid temp was 450 or so. The bottom of the bread burnt to a crisp about 1/8th of an inch into the crust. Whats the best way to bake long term(35min+) on the weber and not burn the bottom but still have a nice crust?



thanx

1_T_Scot said:

Less air to the fire? Maybe some firebircks under the stone?

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nice point. I think im gonna try the fire bricks..