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Author Topic: Re: Blistering in a Pizza Crust (Split Topic)  (Read 36493 times)

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Offline Minolta Rokkor

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Re: Blistering in a Pizza Crust (Split Topic)
« Reply #100 on: December 23, 2016, 12:42:30 AM »
I wanted to chime in on this subject.

I've made pizza dough and crust that had lots of micro blisters, hardly any blister and huge blisters.

To me, the micro blister pizzas are the best, then large blister, and last no/little blister pizzas.

I've said this  a million times, but, those micro blister add something in terms of crust flavor.

Here's an example of what each is to me

Pic 1 is a micro blister
Pic 2 is a large blister
pic 3 is no blister

Those are the results I got, I wonder what others definition of micro blisters look like.



 
« Last Edit: December 23, 2016, 12:46:40 AM by Minolta Rokkor »
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Offline bradtri

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Re: Blistering in a Pizza Crust (Split Topic)
« Reply #101 on: December 27, 2016, 09:57:51 AM »
I know this is a "pizza" thread, but just cross-posting a recent loaf of bread that had a bunch of blistering on it.

https://www.pizzamaking.com/forum/index.php?topic=26375.msg462169#msg462169

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Offline abrown221

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Re: Blistering in a Pizza Crust (Split Topic)
« Reply #102 on: January 09, 2017, 09:48:49 PM »
I have seen this phenomenon as well, and I have seen in in everyones pictures all over this site. 

I am nearly positive that it happens with a long CF or even RTF.  Different pieces of the dough are relaxing at a different pace, and little spots in the dough get slack enough that air expands into a blister.  The longer the ferment, the more little "pockets" get extremely slack.  Coupled with the fact that the yeast is sputtering out tiny air pockets when it is nearing the end of its useful life, you get small blisters.  When the yeast is lively, dough is strong, you get very few small blisters, and this occasional big one.  When the yeast is still ramping up, and dough is VERY strong (same day doughs) you get no blisters.  Nothing had enough time to relax in the last example, yeast didn't have enough time to penetrate small or large pockets of air anywhere. 

I did a terrible job of constructing that explanation, but hopefully you can still understand it. 

Online Pete-zza

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Re: Blistering in a Pizza Crust (Split Topic)
« Reply #103 on: January 10, 2017, 02:17:48 PM »
I have seen this phenomenon as well, and I have seen in in everyones pictures all over this site. 

I am nearly positive that it happens with a long CF or even RTF.  Different pieces of the dough are relaxing at a different pace, and little spots in the dough get slack enough that air expands into a blister.  The longer the ferment, the more little "pockets" get extremely slack.  Coupled with the fact that the yeast is sputtering out tiny air pockets when it is nearing the end of its useful life, you get small blisters.  When the yeast is lively, dough is strong, you get very few small blisters, and this occasional big one.  When the yeast is still ramping up, and dough is VERY strong (same day doughs) you get no blisters.  Nothing had enough time to relax in the last example, yeast didn't have enough time to penetrate small or large pockets of air anywhere. 

I did a terrible job of constructing that explanation, but hopefully you can still understand it.
abbrown,

There is merit to what you have posted but many of us learned that there are many reasons why blisters form in pizza crusts. This was a topic that was worked over pretty well in the thread at https://www.pizzamaking.com/forum/index.php?topic=30641.0. If you search that thread using the basic term "blister" (without the quotes), you should find many posts on the subject. But here are some of mine that came out of extensive research of the subject on the forum:

Reply 1128 at https://www.pizzamaking.com/forum/index.php?topic=30641.msg361185#msg361185,

Reply 1209 at https://www.pizzamaking.com/forum/index.php?topic=30641.msg362076#msg362076,

Reply 1228 at https://www.pizzamaking.com/forum/index.php?topic=30641.msg362301;topicseen#msg362301, and

Reply 1471 at https://www.pizzamaking.com/forum/index.php?topic=30641.msg374649#msg374649.

Peter


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