Should I pre heat the Dutch oven prior to putting the bread in?

According to the mfr on the website, you don't need to pre-heat it. When I bake in my Emile Henry cloche, I do not preheat it. I let the dough rise covered inside and score it before putting into the oven. I will do the same with this cloche.

Baking bread in a Dutch oven causes the bottom of the loaf to be tough and chewy. Does the same thing happen with the bread oven or is it more even?

I made about 15 loaves in my Le Creuset bread oven over the past few months. The top and bottom’s crust are supposed to be crispy but not burnt. You may be at a higher temperature than you expected or have baked it too long if the bread is too crispy or burnt.

How big of a a loaf can you make with this? Usually I use 1kg of flour

It should work up to two cups of flour

Can you bake anything else in it?

I don't see why not, but it has a flat bottom so I think it's just mad for bread, a cloche : loaf (FR. "Bell")

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🍞 Elevate your home baking game with iconic cast iron craftsmanship!

CRISP CRUST PERFECTION - Tight-fitting domed lid traps steam to maximize rise and deliver bakery-quality crusts at home.
EFFORTLESS MAINTENANCE - Porcelain enamel finish resists sticking, staining, chipping, and requires zero seasoning.
UNRIVALED HEAT MASTERY - Legendary cast iron ensures even heat distribution and long-lasting warmth for perfect baking every time.
TIMELESS INTERIOR PATINA - Matte black satin enamel develops a natural patina that enhances baking performance with use.
SIGNATURE BROWNING RIDGES - Low-profile base with raised ridges creates even browning and iconic Le Creuset loaf markings.

The Le Creuset Enameled Cast Iron Bread Oven in Marseille (1.75 qt) combines legendary cast iron heat retention with a steam-trapping domed lid and durable porcelain enamel finish. Designed for even browning and easy maintenance, it delivers professional-quality bread with a crisp crust and maximum rise, making it a must-have for serious home bakers.