Author Topic: Spider Web Effect In Rim of Crust - How To Achieve?  (Read 8853 times)

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Offline mkevenson

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #50 on: April 29, 2013, 04:26:56 PM »
Can anyone guess where the webbing was in this pizza.   What differences can u see?

Nate

1. in the nice brown puffy section of the cornice. 2. The olives are new?

Mark
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Offline Jackie Tran

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #51 on: April 29, 2013, 04:33:33 PM »
In the air bubble of the crust.  Difference from what?

Offline TXCraig1

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #52 on: April 29, 2013, 04:37:13 PM »
Can anyone guess where the webbing was in this pizza.   What differences can u see?

Nate

I don't disagree you sometimes see it under big bubbles in the crust. The bubble didn't cause the webbing per-se. The question is what caused the bubble and what caused this bubble to have webbing and another not?
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Offline pythonic

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #53 on: April 30, 2013, 02:20:23 AM »
1. in the nice brown puffy section of the cornice. 2. The olives are new?

Mark


Mark,

If you like Canadian bacon you have to try greenridge smoked Canadian bacon if u can find it and pair with pepp and olives if u like them.  The combination is excellent.

Nate
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Offline pythonic

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #54 on: April 30, 2013, 02:21:15 AM »
I don't disagree you sometimes see it under big bubbles in the crust. The bubble didn't cause the webbing per-se. The question is what caused the bubble and what caused this bubble to have webbing and another not?

Good question.  Would lehmann know?
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #55 on: April 30, 2013, 02:22:20 AM »
And what's up with the big air pocket and only 2-3 strands in there?  I'm sure you can relate.

Nate
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Offline jeff v

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #56 on: April 30, 2013, 08:44:36 AM »
Isn't this just as simple as being a larger bubble in the dough? That bubble expands faster and burns easier. When it expands quicker the gluten strands either break or don't get pulled with it in the first place so it has a different structure than the rest of the crumb.
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Offline pythonic

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #57 on: April 30, 2013, 05:21:47 PM »
Isn't this just as simple as being a larger bubble in the dough? That bubble expands faster and burns easier. When it expands quicker the gluten strands either break or don't get pulled with it in the first place so it has a different structure than the rest of the crumb.

Sounds about right to me.  The bubble always burns quicker.
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Offline TXCraig1

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #58 on: April 30, 2013, 05:51:53 PM »
Has anyone seen this in a room temperature fermented dough?
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Offline Jackie Tran

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #59 on: April 30, 2013, 06:05:16 PM »
I'm sure I have. 

Offline TXCraig1

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #60 on: April 30, 2013, 06:14:17 PM »
I'm sure I have.

Not just big bubbles, but also with the stringy little things.
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Offline Jackie Tran

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #61 on: April 30, 2013, 06:20:51 PM »
Yes but I've made so many different doughs it's hard to keep track.  Next time I do a room temp dough and I see it I'll post a pic. 

Offline TXCraig1

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #62 on: April 30, 2013, 06:40:03 PM »
I don't cold ferment. I've had plenty of big bubbles, but I've never seen the spider webs.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline pythonic

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #63 on: April 30, 2013, 07:13:28 PM »
I don't cold ferment. I've had plenty of big bubbles, but I've never seen the spider webs.


Oh so you've never tasted the spider web texture?

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Offline TXCraig1

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #64 on: April 30, 2013, 07:16:24 PM »

Oh so you've never tasted the spider web texture?

No. Only seen it in pictures.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline pythonic

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #65 on: April 30, 2013, 07:17:03 PM »
No. Only seen it in pictures.

Time to make some cold ferments.
If you can dodge a wrench you can dodge a ball.

Offline TXCraig1

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #66 on: April 30, 2013, 07:40:29 PM »
Time to make some cold ferments.

I'll look forward to seeing your pictures.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline pythonic

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #67 on: May 01, 2013, 12:33:18 PM »
I'll look forward to seeing your pictures.

Actually I was referring to you.  I know you use a starter so may need to use some IDY.
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Offline Jackie Tran

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #68 on: May 01, 2013, 01:38:06 PM »
Actually I was referring to you.  I know you use a starter so may need to use some IDY.

Craig using IDY with a cold ferment? I can't see that happening.   :-D

Offline The Dough Doctor

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #69 on: May 01, 2013, 02:48:25 PM »
PE101:
I think what you are making reference to is called "open crumb structure" aka "open grain". The best way that I know to get this characteristic is through a combination of high dough absorption and high baking temperature when combined with sufficient fermentation time (usually 2 to 3-days in the fridge).
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Offline pythonic

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #70 on: May 01, 2013, 03:24:31 PM »
60% hydration, 17hr cold ferment
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Offline jeff v

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #71 on: May 01, 2013, 11:27:20 PM »
PE101:
I think what you are making reference to is called "open crumb structure" aka "open grain". The best way that I know to get this characteristic is through a combination of high dough absorption and high baking temperature when combined with sufficient fermentation time (usually 2 to 3-days in the fridge).
Tom Lehmann/The Dough Doctor

I could be wrong but I guessed we were talking about something different than an open crumb, right? I thought pythonics pic above was spider webbing and this is a pic of open crumb. Or, am I being a nit?
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Offline Jackie Tran

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #72 on: May 01, 2013, 11:30:20 PM »
Jeff you are not being a nit.  There is a difference between the 2 and the discussion is about spiderwebbing.

Offline TXCraig1

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #73 on: May 02, 2013, 08:49:41 AM »
I agree. There is "open crumb structure," and there is "zero crumb structure." I would classify the spider webs as the latter.
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Offline Jackie Tran

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Re: Spider Web Effect In Rim of Crust - How To Achieve?
« Reply #74 on: May 02, 2013, 10:10:00 AM »
I agree. There is "open crumb structure," and there is "zero crumb structure." I would classify the spider webs as the latter.

I agree.  I see it as an after or residual effect.  All the support or structure is in the shell.