Do you prefer clay or cast iron and why?
I am a novice bread maker that would like to get a bit more serious. However, I still intend to be lazy and rely on a juiced up version of Lehay's no-knead recipe for the work week scramble. My current dutch oven (Staub 9 qt) is a bit large for this purpose as I do not really want to increase the recipe. (Besides, I like the idea of baking bread while stew simmers.) I intend to buy a piece of equipment primarily for bread. While single-purpose kitchen items are usually a pet peeve, I figure that I can make an exception for one that is utilized so often.
The question remains, what to buy: a more appropriately sized Dutch oven (5.5 qt Staub?) or a clay bread cloche (Breadtopia La Cloche?). I am cognizant of the differences in price, versatility, and aesthetics. My understanding is that a clay baker, while cheaper, can be quite a bit more vulnerable to temperature shock. However, I am hoping that the forum may have some useful insight into which yields a better result. Perhaps I have not stumbled onto the right combination of search terms yet, but I have primarily found individuals raving about one method/material as opposed to a straightforward comparison between the two.
Feel free to let me know if I am overlooking something obvious and don't worry about seeming condescending. I fully acknowledge my limitations and would prefer to be told something I already know than left ignorant through faulty assumption or courtesy.
Thanks in advance for any guidance : )