David over at The Fresh Loaf has an interesting article about bread baking and using a dutch oven to do it.  He compares the results of an enameled cast iron dutch oven and an anodized aluminum dutch oven.  Another blogger on the site recently did a post about baking bread in dutch ovens as well, one cast iron and the other enameled cast iron.  There was no difference in the bread loaves in the different types of cast iron dutch ovens.  And from what I understood, there was no difference in the quality of bread with the anodized aluminum dutch oven and enameled cast iron dutch oven.  Regardless this is something new for me.  I have never baked bred in a dutch oven , but it sounds like something I should try.

Here is an excerpt of David's experience from his post:

Both loaves had great oven spring and bloom. The one baked in the Copco [enameled cast iron] oven had significantly great height, but I don't know whether this had anything to do with differences in thermal properties between the two "cloches" or simply reflects differences in their shape and/or volume. Certainly, there was no significant difference in the crust appearance.

The prolonged high heat did discolor the handles of the Calphalon [anodized aluminum] pan. The Copco [enameled cast iron] interior discolored quite a lot. I don't know if this was from the heat or, possibly, from the parchment paper.

I must say I am very favorably impressed with the results of baking this bread in the Dutch ovens. I think the oven spring and bloom are remarkable and much more dramatic than what I have seen with baking on an oven stone covered with a stainless steel bowl. I'll have to try this technique with other breads.

Have any of you baked bread in your Le Creuset or other brand dutch oven.  What's your experience with baking bread in a dutch oven?