Baking a loaf of rye inspired by this boulangerie site, I made a mistake. The bread is called a "Tourte au seigle." Initially I thought it was 100 percent rye in both levain and final dough. Later I noticed that the levain was all wheat, with an overall sixty-five percent of rye in total. Must of been why the dough was so wet and more like loose cement. But I baked it,  curious at the result. Turns out this was a happy mistake. I waited one day for the crumb to set and when I cut into it was really amazed. A moist yet un-gummy texture  and the nice open pores rather then solid rock!