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I'm sure I have.
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?
No. Only seen it in pictures.
Time to make some cold ferments.
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.
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 agree. There is "open crumb structure," and there is "zero crumb structure." I would classify the spider webs as the latter.
I think it's degraded gluten - specifically the gliadins - the part of the gluten matrix responsible for the viscous properties. I stand to be corrected, but I believe the enzymes naturally present in the flour primarily work on the gliadins. The glutenins which contribute the elasticity and strength are more prevelent. That's what this looks like to me. Some strings with strength (the remaining glutenins sticking together), but little of the viscous properties remaining. It looks a lot like what you see in a mature starter - espically one made from bakers yeast without the enzymes of a sourdough that really go to work on the gliadins and glutenins both leaving a very liquid result. That's my guess anyway. How it happens over night, I don't know. Overmixing maybe?For example, this picture of Norma's starter from the link Chau posted above. It also looks like this picture from the "Beer Dough Wierdness" post which also questioned overmixing: http://www.pizzamaking.com/forum/index.php/topic,18212.msg176429.html#msg176429.
Funny enough I started this discussion, have no idea how to achieve it but somehow every time I make a pizza I do get that desired spider web effect. But when I read how Hobbs gets it I realize I do the same as him and of course I get it.