Izzy's New York Rye

This is the real deal, no messing around, Jewish Deli rye bread. We made it in bread class, and it's an adaptation of Nancy Silverton's recipe from 'Breads from the La Brea Bakery.'

Yield: 4 x 1 lb loafs

Dough:

• 454 g Water
• 17 g Fresh Yeast (34 g if in a rush)
• 566 g Sour Dough Starter
• 538 g Bread Flour
• 369 g Rye Flour
• 3 Tbsp Caraway Seeds
• 14 g Salt
• 128 g Cornmeal, for dusting

Glaze:

• 2 cups water
• 1/2 tsp cornstarch

Place yeast, water, starter, flours, and caraway in bowl of mixer. Mix on low for 3 minutes. It should be wet and sticky. Add salt and mix on medium for 6 minutes. Allow to ferment in an oiled bowl until doubled (fold and stretch every 30 minutes for better structure).

Cut dough into 4 equal pieces. Preshape and allow to rest for 15 minutes.

Shape rested dough into a batard. Gently lift the dough, moisten the bottom of the loaf with water, then dip into cornmeal. Proof lightly (25%). The surface should start to crack when ready.

Brush gently with water and sprinkle with caraway seeds. With a damp finger, dock the loaf about 1 inch into the centre of the dough. Bake at 400F until internal temperature registers 200F.

Meanwhile bring cornstarch and water to a boil, stir until thickened. Brush over bread as soon as it comes out of the oven.