Hardly panis angelicus. In fact the crust is hard as a brick. The loaves rose well enough overnight but are heavy and not aerated. I used 50/50 bread flour and rye. Did I not wait long enough for the starter to bubble? It was bubbling slowly but a long way from being a vesuvius. Or should I have proofed a while longer? I didn't do a second proofing. Was that my problem? I am not convinced of the need for seconf proofing, at least with my yeasted breads which turn out beautifully.