Eric Hanner's favorite N.Y. onion rye

Phase 4 - The cornstarch glaze, score, and bake.

Not by conscious discussion but by mistake, my bake includes double the mother, at a different hydration than Eric used.

Eric's formula

After the mechanical mix, the dough was a sticky mess. It was a bear to transfer to the fermentation container. This after as much mixing as I could justify, while still following Dr. cavil. Who's improved mix I strive to emulate.

 This was the hardest part. After the bulk fermentation, I was able to divide, and pre-shape using minimal beach flour. The final shaping was accomplished with  moderate bench flour. 

After fourty minutes of bake time the loaves were removed for the oven. A second course of cornstarch glaze was applied. Then back into the element off, door cracked open oven to dry out. A quick temperature check revealed I had achieved a temperature north of 190° F. The crumb reveal will not occur until tomorrow. 

Phase 5 

I dirvie a undeniable satisfaction in recreating a dish, from scratch, every component. A dish that is normally only available at specialty establishments. 

Smile...

If I do say so myself, this one I knocked out of the park!

This is a Uber replicable formula that I erge you to try.