Oven Spring using a Dutch Oven
When using a DO to bake bread my DO is usually preheated to 500F in a convection oven, and the temperature is then lowered to about 450F-convection when the baking begins.
I recently saw a recipe for a multi-grain bread (using 7-grain hot cereal) that proofed the dough directly in a cold DO, then scored it after proofing, then secured the cover and popped it into a 450F oven for the initial (20 min) trapped-steam bake interval. Claimed that procedure enhanced oven spring. Make any sense?
Should DO be hot or cold at the start of baking? Any difference in the end result?
Does it mater if the DO is cast-iron, aluminum, or some other material, so long as it has a tight cover and traps steam?