On 10/18/2016 8:29 AM, Nancy2 wrote:
> I thought all oven glass nowadays was tempered....I can't imagine it breaking
> if hit by water. The recipe must be old. I certainly can imagine/envision making
> the bread, but the towel thing seems ludicrous to me. Am I alone in this?
>
> N.
>

Tempered glass is stronger but can still break from thermal shock.
Depends on temperature differential and thermal mass. Tempered is
usually good to about 260F difference.