This journal entry was written last week. It’s about the first time that I was able to achieve a sufficiently open crumb in my country style sourdough bread.
I was so excited when I sliced into it and found this. While I was reading Michael Pollan’s book “Cooked”, I was so fascinated about the chapter on fermentation. These little pockets of air contain a smell that the mouth translates for the brain into flavor. Retronasal olfaction is our ability to smell food that’s already in the mouth.
For this bake, I changed a few things. I increased the hydration of the dough to 76.6%, lengthened the autolyse to a little over 3 hours, and did my stretch and folds according to how the dough looks like instead of following a rigid s&f schedule. I also sprayed water into the dutch oven before popping it in.
It tasted marvelous. I can see what Michael Pollan meant when he wrote about how an open crumb is more flavorful. I really enjoyed this bake.
I bought a small oval banneton so that I can try a batard shape next time. I’m super busy this week so I’m going to schedule my next bake next week, during my Thanksgiving break. Can’t wait!