Hi Leslie, you could certainly substitute our bread flour for the unbleached all-purpose flour called for in this recipe. These two flours weight the same, so the weight won't change, but you may find that the dough is a tiny bit stiffer when using bread flour, since the higher protein content of this flour means it will absorb a bit more liquid than the AP flour does. I think a Dutch oven would work great with this recipe, but the trick will be to use the correct size. Since one large loaf is going to weigh 1400g (or about 3lb), you'll likely need to use a large Dutch oven (I would say at least 5-6 quarts, if not a little larger). If you decide to make two medium loaves, a more standard 3-4 quart Dutch oven should work well. I would follow the timing and temperature recommendations listed in the recipe for baking on a stone when using a Dutch oven, and just keep an eye on the bread after removing the lid about 20-25 minutes into the bake, when you'll also want to reduce the baking temperature. Overall baking time will likely be a tad different, especially when making two medium loaves, so follow the guidelines recommended, and then keep an eye on the bread after you remove the lid. If you decide to preheat your Dutch oven empty, I would recommend reducing the preheat and baking temperature to 450F throughout the bake, and remove the lid after 20 minutes, with either the medium or large loaf. If you decide to leave the loaves in the oven after the bake, remove them from the Dutch oven for this step.  

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