I made a loaf of bread yesterday and it had a huge bubble on the surface. Inside that bubble? You guessed it...spider webbing. Also it only occurred in the bubble, no where else.
The webbing I referred to earlier is the non big bubble webbing that occurs throughout the rim. Take a look at the photo below. You can see webbing outside the big bubble area. This is, imo, not isolated.
Also, I hate to sound like a broken record, but there's no way excessive hydration is a player here. This crumb is a 63% hydration dough with a flour with 65% absorption value. If you want to argue that this phenomenon is caused by insufficient hydration, I'm open to that, but it's not caused by too much water, at least not in this example- which is the focus of this thread.
The red area is pretty much always going to be a possibility if you don't pop the big bubbles. The webbing you find in the blue area- webbing that occurs throughout the rim, that's hard to achieve.