I baked 112 loaves of bread during Covid in my two Creuset dutch ovens, one round and one oval one. I make white bread, whole wheat, rye with caraway seeds, and mixed flour loaves with toasted pecans and cranberries. I use the NY Times No Knead recipes and bake two loaves at a time . Never a problem, and what a crunchy crust!I preheat the empty pots 30 min at 450F , bake at 425F.
Yes, my pots look well used and a little ugly now, but for me it’s worth it as I bake weekly.
And I take photos of my beautiful loaves before we devour them, haha!

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