Same dough, different bread

From the same dough I made two loaves. The walnut bread was baked in a dutch oven, and the other on a baking tray.

As shown in the pictures, there wasn't really any difference in the aeration of the loaves, however the one in the dutch oven not surprisingly developed a much crispier and tastier crust. 

I loosely followed this sourdough recipe as the base for the loaves.