Preheating with bread within oven
First I shall congrats myself; I recently began bread-making, and have now made five loaves of bread and find it exhilirating! I've used Jim Lahey's method and the Artisan methods so far.
QUESTION: We keep our house rather cool; 67-68, and I use my oven to raise dough the first time around. If for my second raise I want to use my oven for its insulated benefits, with the shaped loaves in bread pans, what would happen if I turn the oven on with the risen bread inside? Rather than lose a loaf, I am hoping for some pro to come forth and give me the answer.