Have tried several bread recipes,including one in the slo cooker.Most recipes work fine,but I'm a creature of habit & stick with the tried & true 😄We prefer a soft crust,but DH loves any home made bread.My fav recipe site is King Arthur.Wonderful Cakes,rolls,pies & breads of every type.

Bread looks good and recipe seems like a no brainer but I don't have a 6-8 qt. pan with a cover to bake it in. Anyone use a thick baking sheet with a lasagna foil pan on top for the bread and cover the bread with foil?

Foil is not going to radiate enough heat.
We use a clay baker, and we've tried a cast iron casserole all with good results
Any casserole with a lid will work as will a clay flour pot.
This is a very forgiving recipe.
As a last resort cooking it in a standard loaf or bread pan works.
The main rule is all the parts must be preheated to simulate a bread oven.
Play. No matter how you do it, its the hours of yeast action that gives this bread its flavour and crumb.

Ok, I made this bread but it turned out a little too wet on the side. It must be how I made the recipe so will try again, maybe baking a little longer. I used the dutch oven but not entirely sure about using it again with the lid (because of the temp). I have a corning ware cassesore with a glass lid that should work.

Just feedback in case someone else has some tips.

Well you want the scorching hot temp that cast iron or clay gives, the glass may cool too much when you open the casserole to put the dough in. If your dutch oven is cast or iron it will be fine. Some of the lighter versions may be chancey. But by all means try it. All ovens are different you may need to cook it longer. Personally I like it cooked a bit longer than my husband does.
We ran out of time one day and proofed it in the cold garage for 3 days. Wow what flavour.

Yes my dutch oven is the enameled cast iron kind, so I should give it another shot. And cook it longer, but I don't want to toast the darn thing.

No matter if you think you've over "toasted the bread, ( ours often has some almost scorched marks on the top) the interior is moist and tender. Try this different option: leave the lid on a little longer, and play with the final cooking time. These are not hard and fast rule. I think the only thing that must be followed is the time for proofing (minimum)
and the cooking temp. There are now cook books out there on what to do when you get bored with the simple loaf. LOL

I typed a whole paragraph and lost it (ugh). Anyway, I ended up making another loaf, bottom appeared and felt soft although top was brown. Put back in oven for 15 minutes or so, uncovered, loaf upside down to bake bottom more). Appeared to be getting baked properly but not all the way yet. Cut in half and put back in oven, baking uncovered for at least another 15 or so .

Crust is well, crusty, and inside much much better.

I read somewhere not to store in airtight container though.

We leave ours on the counter wrapped in a towel for up to 3 days, even after its been cut. If there is anything left I put it in a plastic bag and its good for several more. I doesn't seem to pick up and molds either, but that's probably because is completely cooled before its wrapped in any way.

You are an excellent source of baking information. Thank you.