I used a different Dutch oven for the last loaf I did, well more correctly it's a Danish oven. I used a Copco D2 enameled iron pot from Denmark:
This made for a pretty tall loaf that was great for sandwiches:
The same company made a smaller pot, as defined by the "D" designation. My D2 is a 2 quart pot. They have a D1 size that could be great for a half recipe. They don't seem to be in production anymore, but they come up on eBay regularly.
There's also nothing wrong with freezing bread to stretch its shelf life a bit too, but it can lead to a dry bread when thawed. I have frozen loaves before, and used them for toast later and it works great.
I also have found that if I use a freezer bag, with the ziplock closure, and I seal it all the way up I get a bit of condensation inside the bag, and that's just asking for mold. If I leave the last inch or two of the closure open I don't get this condensation. I also have been tossing a paper towel in the bag to absorb any excess moisture.
If you do decide to try freezing some you should probably slice it beforehand. I don't know if you have much need for them, but another great idea for bread getting a few days old is croutons. Cut the bread up into cubes and toss with a bit of olive oil and herbs and toast on a sheetpan in the oven. How about breadcrumbs?