Well I bit the bullet and today I did a loaf in the smaller 10 inch Dutch Oven and didn't use a plate this time . It turned out just fine, no charing on the bottom at all, so I have dispensed with the plate Idea just lightly oiling the Oven and Baking with 5 coals under It and 7 in the lid. It Kept the temp just right.

A bit trickier because I haven't done it before but I proofed it outside in the cold slightly windy air by putting a coal on the ground beside the oven and one on the lid. It heated the oven to about 70-74 degrees f. Perfect for the yeast. I only did that once to prove something to myself and from now on I proof bread inside where its nice and warm. It works but is a real Pain in the butt.