Hi Judy, this bread is heavier than many American-style rye breads, and may also be a bit more sour than you're used to. To reduce the sourness and make the bread a bit lighter, you could try reducing the rye sour time to more like 12 hours and use Medium Rye rather than Pumpernickel. When baking in your cloche, be sure to remove the lid after 10-15 minutes of baking, which should help yield a less rubbery crust. 

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