Most dutch ovens are between 5-7 quarts and will be large enough for baking bread.
Try using some broken pieces of thick tile. Flat, or smallish round stones would work as well. Another option is re-purposing an empty tuna can. Make sure that the paper is removed and place it in the bottom of the pot.
It should not fit too snug. You need space for air to flow all the way around the loaf pan.
If you are having a difficult time finding a lid which fits, try using another pan large enough to cover the top of the pot.
For smaller loaf pans, you may need to cut this recipe in half.
Another option to covering the pan with flour is using oatmeal. Pour oil in the pan covering the bottom and sides, then pour finely ground oatmeal in the pan. Twisting your wrist, be sure to turn and shake the pan until all the sides are also covered in oatmeal.
If you don’t have a cooling rack, you can cool the bread on another heat-proof surface like a plate.
Expect to have a few failed loaves which are under-cooked in the middle or over-cooked. If your equipment is different from that shown, your stove may provide more or less heat. Cooking time may need to be varied accordingly.
Remove the dutch oven from the stove using oven mitts. Instead of finishing the bread on the stove top, carefully cover the pot with insulating materials such as blankets or sweatshirts to create a haybox. Make sure to use a durable natural fabric like cotton. Synthetic material could melt from the heat of the pot. If it is a sunny day, place the haybox in the sun for a little added warmth.
You have saved up to 80% of the fuel necessary to bake the same loaf in the oven.
The bread should puff up while it is baking. You want each side to have little brown spots cooked into them.
