I have used a double loaf, perforated baguette pan. I thought the idea was to have the heat from the oven circulate to, and reach the loaf, through the perforations. I never had a problem but I didn't use a pan of water under. I used a spray bottle a couple of times though early on in the baking.
Wouldn't a stone under the pan defeat the purpose of air circulation? I would use a hot stone with bread directly on top to brown the bottom.
But admittedly, the scope of my bread baking is very limited.
Edited to add that I used the baguette recipe I found here. A very sparse one with precise ingredients. I used my postal scale. Great recipe, don't remember offhand who posted it.