Smoked Bread?

My sister-in-law got us a subscription to "Mother Earth" magazine, and a recent issue included a recipe for no-knead whole wheat bread. Yesterday I made the dough, and this morning I formed a loaf and put it in the oven.

The instructions called for preheating the oven to 450F 30 minutes before adding the loaf. I turned the oven on as instructed, but when I went back into the kitchen after 30 minutes the whole room was smoky. I opened the oven to see what was going on, and I guess some oil and crust crumbs that were pre-existing on the pizza stone (which was in the oven so it could also pre-heat) were burning off.

Not sure what to do about it, I stuck the bread in there anyway. The buzzer just rang, I've got to go down, take it out, and let it cool before I can taste it. I was looking forward to filling the house with the aroma of baking bread (the magazine article was really trying to get people psyched up to bake their own bread), but instead the house is full of the aroma of burnt oil.

The dough will make 4 loaves, so if it's not great today, perhaps it will be better later in the week. . .