If you use a good quality dutch oven with a well-fitting lid, drying out isn’t an issue at all. In fact you have to take the lid off for the last 10-20 minutes

If you use a good quality dutch oven with a well-fitting lid, drying out isn’t an issue at all. In fact you have to take the lid off for the last 10-20 minutes to brown the crust at all. However, getting your dough into a preheated dutch oven is fiddly and a little dangerous. That’s why I recommend just starting from cold.