I have used my Le Creuset Dutch oven for baking breads this way, but a word of caution....

Apparently a bit of water had remained inside the lid handle screw 'course'(?) from washing it previously. Sometime during the bake, this water must have turned to steam and blew that lid handle to bits. Heard the sound, couldn't find anything in the kitchen that tumbled, and the dog[World's Cutest Puppy!] was not looking apologetic, either. Managed to get the lid off with doubled pot holders in each hand. I found the handle remnants later on and near the pizza stone at the bottom of the oven. They had not melted, just shards. Solution was to hit the stores that stock Le Creuset, and find a metal lid handle, which was easy to replace on the one pot that does this work. One of the Los Angeles area Sur La Table stores had them in stock.

Now, my only problem to resolve is the smoke from the long intense heat session involved. In the meantime, open windows and well-placed fans have saved me from the formidable task of cleaning that oven.

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