Using a Dutch Oven for Bread Recipes That Don't Call For It

I've been baking a lot of sourdough and rye bread, and I bought a ceramic dutch oven and I get much better oven spring with it. But a lot of recipes just want you to bake it on a parchment, with weird hacks involving lava rocks or ice cubes to simulate a bread oven. That stuff never works, so I was wondering if there was a standard way to convert parchment bread to dutch oven bread. Same temperature? Same time just take the lid off halfway through?

And what breads would this work for? I'm assuming basic, non-enriched boules. Or anything that doesn't call for a loaf pan and isn't braided.