Loading bread into a preheated dutch oven is a delicate process. What about starting with the proofed dough in a dutch oven in a cold oven, and then removing the lid after 20 minutes or so? I have been using that technique with another no-knead recipe with good success. I assume it would extend the baking time a bit. The principle difference with the other recipe is that the loaf is proofed in the dutch oven at room temperature, as opposed to proofing in the refrigerator for a longer period of time. What changes in this recipe would you anticipate if you used that baking technique?

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