Jeff replied:
<< What is important for me is the taste and texture of the crumb.>>

The crumb was OK, but it was difficult for me to discriminate it from a plop of
raw dough that had fallen on the floor and dried. I think I need more
practice.

The flavor was great. Nice sour taste, and with a piece of cheese, it was da
bomb (that's street talk for "wow, just like smorgasbord").

I used the recipe you posted a week ago. My inclination is that I might have
had a more desireable loaf if I'd not incorporated the last 10 percent rye
after the 1.5 hour rise and gone straight to the oven. Also I'm wondering if
leaving it as a boulle and baking free form would have been better - I'm not
good at pan loaves.

Thanks for the advice,
Ed