Thanks for the input. I made it again today with fantastic results. I do believe it is an issue with the hydration of my rye flour. I use a high quality stone ground rye (Bobs Red Mill). This time, out of time restraints, I let my rye sour go nearly 24 hrs - 12 or so at room temp and overnight in the frig and I think that has made all the difference. Baking is always an experiment and that is what I love about it. I absolutely love the flavor of this loaf and the traditional methods used. Thanks for your help 😍.

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