On Thursday, October 25, 2018 at 2:48:17 PM UTC-4, U.S. Janet B. wrote:
> On Thu, 25 Oct 2018 16:37:00 -0000 (UTC), Wayne Boatwright
> > wrote:
>
> >On Wed 24 Oct 2018 09:19:38p, U.S. Janet B. told us...
> >
> >> On Wed, 24 Oct 2018 15:03:10 -0700 (PDT), Silvar Beitel
> >> > wrote:
> >>
> >>>The "Pizza with everything" thread ("RFC: Every topic a rathole!")
> >>>got me thinking about crusts. I've decided the pizza I like
> >>>best[1] has a blistered crust, i.e. crisp on the bottom, chewy
> >>>above that, but with large(ish) air pockets. The Goog is full of
> >>>"guidance" on how to get that at home. What's *your* advice?
> >>
> >> overnight the dough in the fridge will get you blistery crust
> >>
> >
> >How does that work exactly? I've made a lot of home pizza dough with
> >generally very good results, but never blistered. Nor have I thought
> >to put it in the refrigerator. Obviously that must make the
> >difference, and I will definitely try that, but I'm curious as to
> >what makes it work. TIA
>
> I can't explain it chemically to you. I just know that the
> incorporation of old dough or retarding the dough (refrigerating the
> dough) will make gas bubbles in the body of the dough and crust of
> bread. Of course, if when punching down you don't eliminate the
> larger bubbles in the dough you can get large bubbles. I'm sure
> we've all watched in horror as our bread in the oven developed a large
> disfiguring bubble.
> Retarding the dough overnight does also increase the flavor. "Long
> slow fermentation allows yeasts and bacteria to generate more flavor
> compounds " (Harold McGee - "On Food and Cooking")
> I just know what happens when I retard dough.
> If I am making a soft, rich, sandwich bread I do not retard the dough.
> (rich means contains eggs or milk or fats-butter)
> Straight dough is generally accepted as a good application for
> retarding. Straight dough is flour, water, yeast and salt.
> Hope something I said made sense and I wasn't overly wordy.
> Janet US

So ...

Is part of the answer that having large bubbles in the dough
(however you get them; refrigerated slow-risen being one way?)
leads to large bubbles in the bread or pizza crust?

--
Silvar Beitel