Thanks for the recipes. I always enjoy trying them out and tasting them! I am trying this bread out for first time. I've been letting bread doughs rise in the oven (turned off) with door closed and light on, given the cooler indoor Fall temperatures, and that works well for me. Question: is it okay during the last ~10 minutes of the rise, to simply turn oven on to 350*F and let it preheat with bread dough still inside? The reason I ask, in the past when I have taken rising doughs out of oven during preheat, the dough tends to collapse a bit in the cooler kitchen. Even if I put it on top of the oven while it's preheating, the crest still collapse a bit. Any thoughts on how to resolve this?

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