Most round Dutch ovens aren't going to be long enough across the diameter for this baguette to fit inside. You can either bake it using one of the other baking methods I included above OR you can divide the dough in half and do two baguettes (let one of them rest in the fridge while the first one bakes). Or you can shape a wider, shorter loaf to get it to fit, though it will be more like a batard (an oval shaped loaf) than a true baguette. You'll still end up with a delicious loaf of bread, just don't call it a baguette in front of anyone from France unless you want to start a fight.