Has anyone baked bread in cast iron dutch oven using a convection oven?
A bit more info is needed if you want a more meaningful response ;)
I am not sure you will see the benefits of convection in an oven when using the dutch oven while it is covered. You'll get faster browning of the bread with convection after you remove the lid on the dutch-oven.
I found it easier to burn the bottom with the regular heating than using convection with the dutch oven. Drying out was not a problem for the NYT Leahy recipe I used, because it is a pretty wet dough and it is covered for the first 30 minutes.
I have only baked a handful of loaves, so take this with 1 gm of salt :-)