"sf" > wrote in message
...
> On Sun, 25 Sep 2011 09:19:54 -0500, heyjoe >
> wrote:
>
>> Anecdotal stories be damned, there is no need to proof dry yeast these
>> days. Additionally, you can use half the amount of yeast she uses in
>> the video (yes, this will increase rise times, but rising time is
>> determined by the dough - not the clock).
>
>> Not sure what the following technique is called (pre-ferment?), but it
>> helps hydrate the flour and speed gluten development. Put the half of
>> the flour and all of the yeast in a bowl. Heat all the water to
>> 125-130°F. Add to bowl and stir to mix. Cover and let stand in a draft
>> free, warm place for 30 minutes. Then proceed.
>>
>
> Sorry you felt the need to scoff at her method, but the proof is in
> the pudding. Her finished dough was perfect.
>
>
It is too dry. Too much flour went into the dough ball on the board. That
flour did not rise, and that would contribute to the stiffness.

Kent