@Consolation: I started using the lava rocks for baguettes:
They are cheap. You only need a small bag like the one in the link. I threw the excess into our outdoor fireplace, so no waste.
@MaterS - the first time I made the bread, I used parchment paper and my bread really stuck to it. I couldn’t peel it off of the bread at all.
The second time, I didn’t use it and it did not stick to the pan as all. So, no more parchment paper for me.
I should clarify that I make these breads in two old and rather worn ceramic-covered cast iron pots: one Le Creuset and one the blue and white speckled type from LLBean. I have several other Le Creuset dutch ovens, but I don’t want to risk spoiling the finish. Yet. 
ETA: Around here, TJMaxx seems to have cut rate LeCreuset quite frequently. But it’s still not cheap!
This one is less expensive than the other brands and works great!
https://m.costco.com/Fontignac-5.5qt-Cast-Iron-Dutch-Oven.product.100291226.html
They charge $5 for shipping. That is a bargain as this thing is rock heavy.
I bought a 5-quart dutch oven specifically for this recipe, after the afore-mentioned years of the Italian loaf twin-loaf pan. I wanted to branch out, bake a boule. But every time I bake it in this dutch oven, it rises wonderfully…and fills the pot to the top. So I end up with a loaf that looks kind of like this:
__/
With a flat top (not nicely rounded)
I have no idea what I’m doing wrong. I guess putting too much dough in?
Any suggestions?
I have a very expensive paperweight in the kitchen right now - we didn’t really need this dutch oven otherwise!
Try using less dough, even half. The recipe, at least the one I use, holds well in the fridge. In fact, I think it makes an even tastier loaf after sitting in the fridge a few days. @Gatormama
Thanks, I’ll give that a shot next time @doschicos
So your pot isn’t straight sided, @Gatormama? If so, something about the heat distrubution at the widest part changes the cooking dynamics (think Alton Brown.) Something like: in the time it takes that wider area to finish, air supporting the dome probably dissipates. Maybe similar to why a souffle needs straight sides.
Was the crumb uniform through the loaf or different between top and bottom? I’d try to adjust the heat, but defer to BB and Consolation.
If it all tasted fine, you know I’d just change the name from boule to something like “Boule Déformé” or something fun and mysterious.
Have to go home and look at the sides now! Only made it a couple of times. It tasted fine but not as airy as my Italian loaves.
It does produce a rustic loaf. Airy wouldn’t be the first descriptor I’d use.
Agree with @doschicos. The dutch oven is for producing rustic, artisanal loaves–crusty, chewy, somewhat dense with lots of holes, but not light and airy like sandwich bread. Also, how deep is your dutch oven? You need at least 5" of depth.
Yes! Airy is not what this would make.
Food science is fascinating.
The Italian loaf pan makes airy loaves, which I love, but denser bread is better for toast and such, no?
OMG, I just went looking for the name for those holes in the bread and stumbled across this on the King Arthur blog (is King Arthur the best site ever for everyone else who bakes too?)
https://blog.kingarthurflour.com/2008/09/22/%E2%80%9Chow-do-you-make-that-bread-with-the-big-holes%E2%80%9D-secrets-of-ciabatta-revealed/
I just made my first loaf in the Dutch oven. So far, so good. It looks and smells great.
I made mine with bread flour and put in a bit more water. The directions said sticky and with the original 1.5 cups it wasn’t so I added an oz or 2 additional water. The bread rose and seemed to bake well.
Now I’ll wait for it to cool a bit and see how tasty it is.
Ok, y’all have me hooked. I want to try this! I am going to add a dutch oven to my Christmas list. Now to decide if I should splurge and ask for the Le Creuset or look for a cheaper version.
@hawkbird - I have cheaper ones. They may not get passed on for generations, but they are certainly meeting my needs.
Yep, you want a wetter dough for those wonderful holes–and a plastic scraper to work the dough because it’s way too sticky to touch with your hands.
No need for any brand name dutch oven, just make sure the lid knob can handle the oven temp. Best if the knob is the same material as the dutch oven and not a plastic derivative.
i have a target brand one, worked great. Bread was good, lots of holes.
The Costco one I linked up had a knob rated at 475 degrees. Which means it will be perfectly fine in a 450 degree oven. It is very good quality.