Delis I remember fondly; Bernstein's on New York City's Essex Street
and Gold's in Westport Connecticut. What I remember most fondly are the
rye breads. Here is my effort in
bread and a store bought pastrami, to make a classic sandwich of
pastrami on
rye!

Delicatessen Rye

Rye Sourdough             109%  (Hydration 100%)

Bread flour                  
97%

Yeast                            
3% (Optional if your Mick!)

Water                          
39%

Salt                              
3%

Caraway powder           
1%

Caraway
seeds              
5%

                               252.5%

Mix the ingredients, bulk proof about 1.5 to 2 hours, pre-shape and rest 15 minutes. Shape batard or boule, in couche or banneton that's lightly floured. Final proof after about and hour and a half if using yeast, or maybe a bit longer with levain. Spray the tops with water and sprinkle with caraway seeds and slash and bake at 400 F for approximately 35-40 minutes with steam, lower the temperature if the tops get too dark. Remove from oven and spray with water, cool…and eat!