Dutch oven size
I currently have 2 cast iron dutch ovens. 1 is a bit over 4 quarts and the other is a bit over 7 quarts. Trying to decide which one to use on my next bake. The recipe has 400 grams of water the usual bit of yeast and 1 1/2 cup water. Recipe says it makes a 1 1/2 pound loaf/round loaf forget now the term.
My question, I guess, is the dutch oven suppose to help support holding the shape of the dough or does the dough sit out in the middle of the dutch oven the dough does what it wants?