Hi KK, I haven't baked this type of enriched loaf in a Dutch oven. Generally I reserve that baking method for artisan loaves with fairly simple ingredients (flour, water, salt, yeast and/or sourdough starter) that benefit from a higher baking temperature and moisture during the initial part of the bake. I'd be a little concerned about transferring this type of dough to the Dutch oven, as it may not be quite as sturdy and could collapse. 

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