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Place the dutch oven on your largest burner.  Put the thermal ballast in the bottom of the pot and cover it with both lids.  Turn the burner on high heat.  Allow the heat to rise within the oven for 5 minutes.  After five minutes, reduce the heat to just above medium. You want to flour all parts of the inside of the pan.  It is helpful to rub oil or lard on the inside for the flour to stick to, then pour the flour in, turn and shake the pan until it is completely covered on the inside.  The dough should fit well in the pan.  The dough will rise more during baking, so it should not exceed the top of the pan. Another option to covering the pan with flour is using oatmeal.  Pour oil in the pan covering the bottom and sides, then pour finely ground oatmeal in the pan.  Twisting your wrist, be sure to turn and shake the pan until all the sides are also covered in oatmeal. Using an oven mitt, remove the lids of the dutch oven and set them aside on a heat-proof surface.  Carefully place your loaf pan in the center of the dutch oven, avoiding the hot sides.  Make sure there is enough room on all sides of the pan for heat to surround it. Using oven mitts, place both of the lids back on top of the dutch oven.  Bake the bread for about 30 minutes.  Check it after 20 minutes to see if it seems to be gaining a crust.  The top of the bread will not brown, but it should no longer be soft and doughy once it is cooked. Remove the lids and the pan from the dutch oven using oven mitts.  Carefully shake the bread out of the pan.  It should fall out easily because you floured your pan.  The bottom of the bread will be significantly more cooked than the top. If you don’t have a cooling rack, you can cool the bread on another heat-proof surface like a plate.
Preheat the dutch oven. Place the dough in your floured baking pan. Place the pan inside your dutch oven. Bake the bread. Place the bread on a cooling rack.