Dutch Oven Bread: Second attempt

I changed three things: I used white flour, I only let the dough rise overnight, and I (very) lightly kneaded it - not much, but more than I did on the first loaf.

A lonely slice of bread

The crust was really hard and dense - you could make this into a bread bowl for soup, no problem.  It tasted good, like bread. It's dense, but not as dense as the wheat loaf was.  It did not survive very long.

I don't think it would slice well for sandwiches, but for anything else - this is awesome.  I will happily eat this at War, if I can make cooking it on coals work.  That's up next!