It would be great to get all that flavor into the dough and still have the NY chewy crunch, but as you predicted Peter, the texture was too bread-like. Also, I don’t know if the three rises hurt things, but the dough didn’t rise much during baking, leaving a somewhat flat outer edge. Well, back to the drawing board. I think my next experiment is going to be without poolish, with the hydration of your basic Lehman recipe, and the malt powder. I want to try it without oil too.