Dutch Oven baking - coated vs. uncoated, effect of size?
I'm looking into buying an oval dutch oven specifically for baking bread, so I was wondering if there was any experience on this forum that I could benefit from. I have two questions on my mind:
1. What effect does an enamel coating have on the crust vs. an uncoated cast iron dutch oven? I know that uncoated DOs tend to scorch more easily, but does a coating affect other attributes of the crust, such as how thick it is, or how crispy it is?
2. For purposes of steam enclosure, obviously the right sized DO is optimal (i.e. not too small for the loaf, but not so big that it almost negates the effect of the steam being trapped). If I were to bake a 1.5 lb batard, would there be a significant difference between, say, a 7 quart capacity and a 9 quart capacity DO in terms of how well the loaf could expand?
Please feel free to bring up any other factors I haven't considered. Thanks!