It might work... Get it HOT, I’d probably set the over to 475 or so. And you’re going to want to either trap the steam or add a bit to the oven, to simulate the “dutch oven” affect.
Hmmm... I wonder if you could use an overturned mixing bowl to seal in the moisture for the first 20-30 minutes? That’s part of the key - keeping the moisture trapped so the crust doesn’t form too early, so the bread can rise before it sets. It’s what the dutch oven does VERY well.
You should break down and buy an oven. I use one for bread, but that was just recently (1 year ago) bought. I used my single oven for bread and other cooking for years; spice rub the cheapest chunk of beef or pork you can find, add 1/4 cup water, a half a diced onion, a clove of minced garlic, and toss it all in the dutch oven for 3-4 hours at 200 deg F. It’ll come out so tender and flavorful, and the juices left make a GREAT gravy/sauce.
Think of the dutch oven as a mini, semi-air-tight, temperature and flavor intensifier for your cooking needs. I can’t remember the last time I made a “traditional” type stew in my dutch ovens, they mainly pull duty doing breads and roasts (they do a wicked fall-apart, ultra-moist chicken or turkey as well). You can usually pick them up at camping supply stores for $30-$40 - that’s where I got mine.
>>You should break down and buy an oven.
Not a bad idea. We used cast iron dutch ovens in Boy Scouts, but my dad gave them to the troop after we all got out. Might have to look through some old yard sales (can’t spend too much money with this 0bama economy). We used to make the best peach cobbler in those on the open fire.
To add steam to the oven, throw some ice cubes in a pan on a lower rack at the same time you put the bread in. Add some more about halfway through.