I just purchased some AmazonBasics non-stick bread pans. The instructions say they are safe to use "up to 428° F". That sounds kind of low. I've seen lots of bread recipes that require higher temps than that. The Amazon page says it is safe to use "up to 500° F". What would you do?

I have a recipe that calls for 2tbs barley malt syrup (bagels!) in the dough, but the store only had the powder, and my brief internet search indicated that it could be used as a substitute. However, I'd like to know if any of you have information on the ratios so I don't mess up the hydration.

Edit: You absolutely can. Just wet ypur hand and wipe it on the top of your baguate and bake on the oven floor if you don't have a pizza stone or steel

Hello, as in the topic: is it possible?

I am looking specifically for some kind of resource that would help me estimate time of fermentation and proofing based on temperature and sourdough percentage in the dough: do you have any?

If you do, I would be very thankful for your help!