More bread stuff...

You can juggle the basic ratio a bit for different results. For example for flat bread or pizza dough you don’t want as much rise so you drop the yeast amount and add some oil.

You can shape the dough a hundred different ways. Braid it, make rolls, or make a boule, a round ball perfectly suited for your Dutch oven. After the last rise score the top with a few slashes to help it expand and pour the coals to it.

Another nice thing about Dutch ovens...If you want a hard crust like on a loaf of French bread or sourdough bread the Dutch oven provides the steam because the oven with a tight fitting lid keeps most of the water.