Adjusting from using dutch oven to corningware
I've been doing my baking in a dutch oven approx 9.5 inches in diameter using doughs with about 450-500 grams of flour. I'd like to try smaller loaves and searching revealed that some people use corningware, which I've had for many years, both the square cornflower and the round french white types.
I'm wondering what if anything I should change in order to bake in these. I see that I shouldn't preheat the dishes before plopping in the room temp dough. What about oven temp? I googled "corningware max temp" and it looks like the max is 425. I usually preheat to 450 or 475, so am curious how much difference the lower temp setting plus not preheating the dish will make. For example, should I expect less oven spring?
Anything else I should be aware of or watch for?