Dutch Oven vs Le Cloche
Can anybody tell me if there is a difference between using a cast iron dutch oven or a Le Cloche ceramic baker to bake bread?
I have read many threads where people use one or the other and it seems to me that they each achieve the same thing though made out of different materials.
Also, I have read that steaming is used primarily for lean doughs but then I have read threads where people steam all doughs.....so which is it? Lean doughs only or for any dough?