This is Michel Suas version of N.Y Rye from his book Advanced Bread and Pastry. It's a great rye bread with great taste and texture. His formula calls for a pre-fermented dough that is made up the night before you bake, left out at room temp. for an hour, then refrigerated overnight and used with the final dough mix the following morning. This is not a sourdough bread but still has excellent flavor and texture. I doubled his test recipe and made 4 lbs of dough rather than 2 lbs. I mixed the preferment into the water for the final dough with my K.A. to break the preferment up as much as possible. Then, added the combined flours (equal parts bread flour and medium rye flour), yeast and salt for the final dough, mixing it into a rough mass, then worked it by hand, slapping and folding for about 5 minutes. Then at the end of the mixing cycle I gave it an initial stretch and fold, then 2 more, at 20 minute intervals during the first hour of bulk fermentation, which took a total of about 1.5 hours. At the end of bulk fermentation I divided the dough in half and, without letting any gas out of the loaves, carefully shaped them and put them in my proofing baskets. Yeah, they're weird looking proofing baskets, but they work great. Anyway. I then baked the 2 loaves in a 450 deg. F. preheated oven, with a blast of steam (1 cup microwaved, boiling water into a cast iron skillet on the lowest rack in the oven). They baked for 38 minutes in the middle of the oven, turning them around at mid way in the baking cycle.
Here's Mr. Suas description from AB&P: "Rye flour and caraway seeds are a typical flavor combination found in breads from Eastern Europe. When people from this area of the world immigrated to New York City, they brought their bread making tradtions along. Rye bread came to be thought of as being native to New York City, where it is particularly associated with Jewish delicatessens."
Here's my first try at Mr. Suas N.Y. rye bread, which I think is a real winner.
Michel Suas' New York Rye Bread - Advanced Bread and Pastry