Yet another DO question, mine is bigger than your's
Got a good price on a Lagostina cast iron dutch oven. Thing is , it is 8 quarts. Pretty darn big judging by all other comments.
BUT... if you can put a boule directly on a stone, surely sitting in the bottom of a large dutch oven would be the same.
Obviously it will offer no structural support, but as long as the dough is not too wet I see no reason why it should not work. I'm thinking it is like baking on a stone but with contained steam from the loaf so the entire crust should come out good. Sounds to me like it should work.
Any comments , thoughts ?