Anton S. wrote:
I've been making bagels for some time now. Up until now I have been
placing them directly onto a baking stone and have had great results
with one exception, since my oven is pretty uneven I usually end up
with some that are over done and some that are a bit underdone because
it's hard to jockey them around on the baking stone. I am thinking
they would be easier to deal with in the oven if they are on baking
sheets, then I could just spin the sheet 180 degrees half way through
or so. Anyone know what differences (if any) I can expect if I use
a baking sheet on top of the stone?

Anton

I have been baking my bagels on a cookie sheet, placed on the stone for
a few years. Whether I use the sheet or not is not the issue, as there
is no difference in baking. There is a big difference in the reaction
time when trying to push around/re-arrange six bagels in a short period
of time. Using the cookie sheet, I can turn the bagels around, or just
move them to another level.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener