Yes! I made this bread with and without a Dutch oven. Although there are a few differences with the bread baked in a large soup pot/stock pot, both produced a loaf of bread that is delicious! The pot creates an insulated, steamy, draught free, consistent heat environment for the bread loaf to rise and puff up (oven spring), produces a deep golden crust, and chewy texture. The Dutch oven works particularly well because it holds high heat really well and has a heavy, tight fitting lid. So choose the heaviest pot you have with lid and get baking bread!