I have an iron dutch oven, it is very hot and is too deep to handle bread easily, besides the small ridges on the bottom at 500º burn my wooden butcher block. I didn’t have a cloche, but I do have an Emile Henry Tagine. It is made of Henry’s patented, thick, extremely durable, lifetime guaranteed ceramic material. Can be used at 500º only changes color to brown, not a problem, just a surprise. The tagine is deep and wide, making bread a bit shorter unless you add to the recipe and fill the bowl which makes a great sized loaf and a half. Baking with this instead of a bread cloche is a snap - in fact an identical process.
If you have a tagine I would recommend using a it for baking bread in addition to everything else that it can be used it for including; wonderful full sized pies; stove top slow cooking anything. If you are buying a cloche, I would look at a ceramic tagine for a much better ROI. I believe they will fit most ovens, so make sure your oven is tall enough.