Thanks, yes, baking it in the Dutch oven makes it crusty (it bakes in its own steam). I actually like the crust on my bread, that's not the issue.

For this bread, I followed the recipe in the book for 75% whole wheat single-day bread. I used 3 parts King Arthur whole wheat flour and 1 part grocery store-brand all purpose flour.

I let it rise for about six hours...it never tripled in size like the recipe said but it did double. Then when I shaped it and did the final proof it had shrunk again (because of the shaping). I followed the book's suggestion of poking it with a finger to determine when the proofing was done...if you poke it and the indentation springs back slowly and incompletely, it's ready.