Hadjiandreou's New York-style sourdough rye
As a New Yorker, I tend to give the side-eye to distant takes on my heritage -- but I have to say this is better than the original. Nice but not overpowering sour flavor. Just enough caraway seeds (sorry, Benny, this is a Big Apple bread -- but you're free to make a Toronto version with different seeds.) Great aroma. Fantastic texture. Crumb that won't drip mustard. Crunchy but not rock hard crust. It makes me want to pick up some Katz's pastrami and full sour pickles and gorge.
I didn't have a proofing basket, so just rolled it up in parchment and left it for six hours -- and it spread more than I wanted. But the true proof is in the eating & I'm happy.
Many NY-style ryes call for added sugar. This one doesn't -- and for good reason: the rye's got sweetness to it just as it is.