I made a double loaf batch of same day white bread using the recipe from Flour Water Salt Yeast. Divided the dough and cooked one in a Dutch oven in the oven per the recipe, cooked the other on pizza stone in egg at same temperature. Both turned out well but very different. The one cooked in the Dutch oven had a much better crust.
Next time I do one in the egg I'll ramp up the temperature a little higher. I may have also not let the heat absorption build up enough.
Both taste great.
LBGE & SBGE. Central Texas.