Originally Posted by MaryKatherine

Well you want the scorching hot temp that cast iron or clay gives, the glass may cool too much when you open the casserole to put the dough in. If your dutch oven is cast or iron it will be fine. Some of the lighter versions may be chancey. But by all means try it. All ovens are different you may need to cook it longer. Personally I like it cooked a bit longer than my husband does.
We ran out of time one day and proofed it in the cold garage for 3 days. Wow what flavour.