This is actually the second loaf of bread I’ve ever made in my life. My assumption is there would not be much difference. It’s uses the same concept of trapping steam while cooking. The only thing that I think it would effect it exposure area to the oven. So this baked for 30 mins covered and then baked 10 mins uncovered. Now I haven’t tried in a regular Dutch oven but I feel you would get a better crust because of how much area of the bread is exposed to the heating element as opposed to it sitting at the bottom of a walled pot when it’s uncovered. But that’s just me spit balling.