Cold dutch oven to proof bread, then bake?
Question: has anyone tried using a dutch oven for the final proof rather than a lined and floured banneton - and then baking in the dutch oven after proofing?
I am wondering if for the final rise I could shape the loaf, put it in a dutch oven, place same in refrigerator for overnight retard, and then simply place the vessle in a hot oven to bake (lid on for 20 minutes, then off for remainder)? For reasons too complicated to get into, rather than my usual overnight proof in banneton and transfer to dutch oven for bake, was wondering if anyone ever tried this? I have had good luck transferring dough to a cold dutch oven and then placing in hot oven - so it seems not neccessary to preheat dutch ovens ahead of time given the heat transfer is so quick with cast iron, so the question seems plausible in my mind. It would also allow me to make a larger loaf in the same vessle by filling the dutch oven 2/3 with dough, and allowing the rise to bring it almost to the top - something hard to do with a large loaf if using a banneton and flipping into a dutch oven.
Thanks for any feedback, sorry if this is posted in the wrong place...