Hi Flora - is it possible your yeast wasn't good? Otherwise yes, a cooler temperature could cause it to not rise. If the proof temperature is low enough that could probably work; I've also warmed the oven to about 200 degrees, turned it off, and then let the dough rise that way in a slightly warmer environment. Hope that helps.

Hi Peggy! That's about the size of the dutch oven in my photos (4-4.5 quarts). It should be perfect for this recipe! The dough will likely spread to the shape of the dish, so if you bake half the dough at a time it will look flatter.

Hi Lauren! Excited to hear that you're making this for Thanksgiving! I haven't doubled the recipe before, so I'd recommend making two separate batches. That said, I think it would work if you double the dough in one batch and just bake the two loaves separately to keep the cook time the same. I hope that helps!

Have you ever doubled the recipe or would you suggest making two separate batches? Made a test run yesterday for Thanksgiving but will need more volume than just one loaf.

Hey Kika! I always recommend using parchment paper because it sticks less and is heat resistant (unlike wax paper). If your dutch oven is enameled, you shouldn't need anything to coat the pan. You could put a piece of parchment paper in the dutch oven first before the dough if you're worried about sticking.

Oooh that's a great idea! I've never thought of it but would definitely make the transition easier.