"James L. Davidson" wrote in message
...
Has anyone actually Pyrex to bake this with this high heat. (450 degrees)
It seems that the wet dough would crack the Pyrex.
I used a 2qt Crueset and it seems too small.

I found a site on the web that stated that the company that makes Pyrex has
changed the formulation. The old stuff was pretty safe when you put cold
into a hot Pyrex dish, but the new stuff is supposedly dangerous and may
shatter. I don't know any more about this, and I don't use Pyrex for bread
baking, but if you do, you should check it out.

Barry