>>21654887
Anon, it traps in already existing moisture.

Unless your bread dough is soupy, there should be only a minimal amount of moisture inside the dutch oven when the bread is baking, you wont get anywhere near enough moisture to drip water all over the bread.

Also you uncover the bread for the final 5-10 minutes to give it a nice crust, which removes any excess moisture.

With meat you tend to be braising (cooking in stock/wine/water) and the meat itself has moisture content too, which gives a LOT more moisture inside the dutch oven than baking a loaf of bread.


Pic related, bread I made in my Staub.