You're welcome to give it a shot and see what the results are, but we think it would be similar to when dough is put into a hot oven and then spritzed with water (a technique commonly used by bakers trying to create steam). The results are typically a crust that's more robust than a regular, unsteamed loaf. However, we don't think you'll see the same amount of oven spring or opening of the slashes that accompany using a preheated Dutch oven. To achieve those truly spectacular results, the bread baking vessel itself also needs to be hot. Happy baking! Kye@KAF

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