What do you think about baking in an enamelled aluminium dutch oven? I have otsteopenia and have thin, weak wrists and have so far resisted the temptation to buy a cast iron dutch oven as I find thm very heavy. I would be particularly afraid to put a boule in a pre-heated one and then score it. While my boules rise well, are crusty and have a good crumb I wonder if they would be even better if I could bake then in a cast iron DO.

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