Hi Lulu, this is a bit tricky to advise, since there are so many different "regular" recipes out there, with varying amounts of yeast and other ingredients that will affect both the rise and the bake. I'm assuming you mean regular yeasted recipes baked in a loaf pan, rather than in a Dutch oven? While we haven't tested recipes with this type of cold oven start, in The Laurel Kitchen Bread Book, Laurel Robertson says this about loaves that are proofing in the oven when it's time to preheat: "When the bread is about three-quarters risen, simply turn the oven on with the proofing loaves inside. They will continue to rise while the oven preheats. Start a little sooner if your oven take a long time to get to temperature, a little later if it preheats quickly. This is definitely a daredevil technique, but it can work well if your timing is just right." She also advises to "save it for recipes that include milk or plenty of sweetener." While we can't testify to how well this will work with your favorite bread recipe, if you're a daredevil you might want to give it a try. 

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