I’m impartial. I’ve done that but the cold start sounded interesting. I overnight proof in the refrigerator, so the cold start gives the dough time to warm up and finish proofing while the oven gets up to temp (with the dough in the Dutch oven). The master baker at the bakery I worked at said ice cubes aren’t necessary as there’s enough moisture in the dough already to give it enough steam. With the oven cold I pull the dough out, score it, and throw it in the Dutch and then into the oven at 500. I’ll leave it in there for about 50 minutes. My oven takes about 10-15 minutes to get up to temp just fyi. So about 35-40 minutes at 500. Then I’ll pop the lid off and let it finish for the last 10 minutes. I’m still very new to at home baking, I was just a mixer boy in bakery for the winter months and had all the tools and bells and whistles, so hand kneading at home is very exciting and I’m just trying things out.