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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.