I see a lot of successful home bread bakers using dutch ovens in their home ovens. They preheat the dutch oven, bake the proofed loaf inside the oven, and eventually remove the cover of the dutch oven to promote browning.
I also own a few books on bread baking and this method isn't seemingly popular amongst the pros. I'm quite fond of "The Bread Baker's Apprentice" by Peter Reinhart and he suggests sliding the loaf on a baking stone/steel and to put a cast iron pan on the floor of the oven with water in it. Both methods presumably lead to moisture being present around the loaf.
What are the pros and cons of each method? Would they lead to almost identical outcomes, or are there some key differences?