subbed in 50% rye flour, which looks to be darker rye flour than I'd thought. The dough in its refrigerated state looks like this:

The pre-baked ball looked pretty standard. Post baking we have:

There wasn't much rise in the dough or the boule, so we'll see what its like when it is done cooling.

Here is the result - I could have let it cool a tad more, and it is a bit moist but not gummy as far as I can tell:

It is a bit denser than usual, but my understanding is that is to be expected with so much rye. I don't have to pitch the remaining dough like I was afraid of!