So far my bread adventures have been limited to whole grain sourdoughs, one loaf at a time. The Dutch oven, half hour with lid on, 15 minutes off, seems to produce good results. Just wondering if I'm missing something by relying on it all the time. (I'm OK with shape and diameter of D.O.)
that if your brad comes out as you like it then you should continue to use your DO. The only time I would consider not using my DO is because I have to make a baguette that won't fit in my DO.
Like you, I get great consistent results with my DO. When I try to shape battards, not so much. I haven't mastered the art of shaping and blooming a battard in the oven. I would like to. It's a challenge for me. And with time I'll figure it out, one loaf at a time.. this is how I'm approaching this issue.. there are no wrong ways forward here..
I am still very new to baking bread and I was wondering if any of you know of some alternative methods of baking bread without using a DO?
Try a metal bowl big enough to cover the dough with enough room for expansion. I bought a set of cheap thin mixing bowls from a restaurant supply place many moons ago. Cheap, easy to find and does hold the steam well.