i wouldnt trust it in the oven for a long period of time. if it was heat
resistant like that of a high temp spatula it would probablly be specified on
the package it came in. If your worried about killing all the yeast dont worry
that much cause once the bread hits an internal temp of 140 the yeast will be
dead(yeast dies at this temp) and it takes the dough to reach about that for
the starches to gelatinize and about 160 for the protiens to coagulate, all
this is needed for the bread to bake properlly. my suggestion is to by acouple
sheet trays and any molds you like and go to town. good luck on the bread
making