I'm looking into buying an oval dutch oven specifically for baking bread, so I was wondering if there was any experience on this forum that I could benefit from. I have two questions on my mind:
1. What effect does an enamel coating have on the crust vs. an uncoated cast iron dutch oven? I know that uncoated DOs tend to scorch more easily, but does a coating affect other attributes of the crust, such as how thick it is, or how crispy it is?