Hi Kathy, because this "dough" is fairly wet in consistency it isn't likely to develop quite enough strength or structure for you to successfully form a boule, and is more likely to flatten out during the shaped rise and while baking.  However, if your dough feels amenable to shaping, by all means try baking it in a Dutch oven. Be sure the Dutch oven is a suitable size so that the dough doesn't have room to spread out excessively during the final rise, and grease the Dutch oven well (or line with sprayed parchment paper) if you plan to allow the dough to rise in the Dutch oven once it's shaped (a long rise in the Dutch oven is more likely to lead to sticking). You could also incorporate a well-floured basket or a a bowl lined with a very well-floured cloth for the shaped rise, and then transfer the loaf to the Dutch oven for baking. If the dough is very wet and sticky, you might want to let the shaped boule rise occur in a bowl lined with sprayed parchment (right side up) and then just lift the dough out and place it in the Dutch oven when you're ready to bake. Be sure to take the lid off the Dutch oven about halfway through the bake. 

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