I have three questions about baking bread and hope some of you experts
can give me some pointers.

I used my machine to mix the ingredients and let it rise twice. At
the beginning of the third rise, I removed the dough from the pan,
streached it into a longish tube, divided it with a knife, and put the
two halves into thin metal baking pans with an anti-stick coating like
silverstone.

Q1: My wife also has glass baking pans. Which style is better for
baking and why?

I put the pans in the oven set to 105 and covered them with a damp
dish towel (because someone once suggested that I do so). About an
hour later, some dough stuck to the towel when I removed it.

Q2: Is the damp towel a good idea and if so, why?

I took the pans out of the oven for about 10 minutes while it heated
up to 350. (I switched to the convection setting which turns on the
fan.) Even though the pans were warm, the dough fell, which is not
what I wanted.

Q3: Can I leave the pans in the oven while it heats up to baking
temperature?

Thanks!
Bob