 Yes, we bake on a stone. Yeah, that seems to really work too. And last thing, so what is, do you do one of these multi-day cold ferments or do you make it the same day or what's the recipe like? I've been trying a few, but I recently got back into making sourdough. So the most recent attempts we've done are with sourdough crust. And we love the flavor, so we kind of want to stick with that. Boy, that sounds good. Geez, we want to come up with that. Please do.