Mrs ~t~ has been baking more bread this year both for us and friends, and she recently got back into sourdough. So far.... the loaves are getting good rise, the crust is thin and crispy, and texture is really airy, but the problem is, we have a 9 or 10 quart Dutch oven (which seems too large) and a 6.5 quart model which is enamel coated. We are reading that enamel is not recommended when preheating dry. So, it sounds like the logical move is to buy a non-enamel Dutch oven in the 6 to 8 quart range but I'm looking for some practical 'baker tips' on sizes, and we want to keep the preheating dry option on the table.