OK so they didn't rise like I expected but I think that is because I screwed up and had the seam side down. When I bake sandwich loaves I slice the tops so that some of the gas can escape and I think that helps them rise. Overall they turned out great but I did make a modification to the temp on my second loaf because the first loaf came out so crispy that my wife and kids didn't care for it. First loaf was at 500 for 30 minutes with another 5 minutes with the lid off. Second batch cooked at 450 for 30 minutes with the lid on and that was it. It is the better of the two but I think I would maybe give it 5-10 minutes with the lid off to give it a little more crispy crust. I will say the crust is like nothing I have ever baked before and I have made 40 or more loaves of homemade bread, just never in a dutch oven.
The taste is fantastic and I just mixed up a batch of all white that will be ready to bake tomorrow.
Also if anyone here makes this bread and is using it for sandwiches then slice it up after it's cooled, put it in a ziplock and freeze. When you are ready to make a sandwich, take out a couple slices and thaw or toast. If there is one thing I have learned from baking bread is that this stuff will go stale almost immediately and never taste close to the same unless you freeze it immediately.
Both loaves, left side is the higher temp loaf
Cell structure of higher temp loaf
lower temp loaf
Cell structure of second loaf