When baking French bread or other long-style yeast breads, a round pizza stone can be a problem. The ends of the loaf may hang over the edges of your stone and/or you may just end up making shorter loaves to eliminate the problem. Below are some pictures that show one solution. I used an inverted small baking pan that came with a toaster oven (by the way, I save the pans from old discarded toaster ovens) and laid it next to my stone to provide an extension for my Rosemary Roasted Garlic Bread. It worked quite well and I hope it may work for you too!
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