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!
Rye Sourdough 109% (Hydration 100%)
Bread flour 97%
Yeast 3% (Optional if your Mick!)
Caraway powder 1%
Caraway seeds 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!