If you've got a cloche like
@SciAggie this is probably preaching to the converted. I don't have one, but I realised I could get a much better rise from my bread by inverting the Dutch oven I was using and depositing the dough into the lid. The DO I use has a completely flat lid with a little depth, so it's absolutely perfect to receive dough from the banneton before baking. This means that scoring the dough became child's play, and very quick.
Details =>
https://thecooksdigest.co.uk/2017/10/20/inverted-dutch-oven-bread/Bread recipe =>
https://thecooksdigest.co.uk/2017/08/18/crusty-artisan-bread/@smbishop from memory, I think your DO has a flat lid so this could work well?
The finished loaf, SWBMO has been playing with her new lens:

The two parts to the DO pre-heated and ready for the dough:

Dough deposited into the lid, very quick score and spray of water:

The DO upside down ready to bake the bread:

Thanks for looking!
Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff
http://www.thecooksdigest.com--------------------------------------------------------------
Comments
I'm curious, are you saying you get better "oven spring" like this?
Is it because you don't need to drop the dough down into the deep pot (which might collapse it some), and you can more gingerly move the dough into the shallow lid?
Thanks for the feedback and tips.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
--------------------------------------------------------------
| My food blog ... BGE and other stuff http://www.thecooksdigest.com
--------------------------------------------------------------
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
--------------------------------------------------------------
| My food blog ... BGE and other stuff http://www.thecooksdigest.com
--------------------------------------------------------------
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
--------------------------------------------------------------
| My food blog ... BGE and other stuff http://www.thecooksdigest.com
--------------------------------------------------------------
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
--------------------------------------------------------------
| My food blog ... BGE and other stuff http://www.thecooksdigest.com
--------------------------------------------------------------
I don't have an invertable DO, but learned some of @caliking's tricks while we were turning perfectly great dough into meteorites in a DO in a live fire.
He dumps the dough onto parchment paper (same benefits as inverted) and then lowers it into the DO, and then drops a couple of ice cubes between the parchment and the DO along the edge. It ice becomes steam very quickly, helping the spring.
Joule SV
GE induction stove
Gasser by the community pool
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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I need to try this, thank you!!
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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http://shop.lodgemfg.com/dutch-ovens/5-quart-cast-iron-double-dutch-oven.asp
Click Downloads for dimensions.
Don't know it Lodge is sold there though.
I hate it when I go to the kitchen for food and all I find are ingredients!
…Unknown
MichaelFWIW, I bought the one that @Carolina Q mentioned above, thinking that I could use it in the eggs as well. It's been my dedicated bread cooker, and has never been used in an egg. I wish I had bought the one with handles, as it is easier to manipulate than the one I have.
... and that got me thinking, I have the dome already, and Lodge make 10.25 and 12 inch CI skillets. So if one of those fitted the dome of the DO I have, we have a winner and I get a CI skillet out of it too. I'll check when I'm back in the UK, stuck in Switzerland in the snow at the moment.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
--------------------------------------------------------------
Cheers, I'll look into getting one.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Top one is a 6qt with legs. Bottom 2 are the LCC3.