"heyjoe" > wrote in message
...
> On Sat, 24 Sep 2011 21:04:58 -0700, sf wrote:
>
>> I love the texture of her dough! Other than the hand kneading (not my
>> cup of tea), it looks very doable. Think I'll try it soon.
>> http://www.youtube.com/watch?v=C2C6v...eature=related
>
> IMO, from the very beginning, her dough looks dry and then she continues
> to add "bench" flour to prevent sticking. Methinks, too much flour.
> But it just goes to show how forgiving pizza dough is, as she got very
> good looking results.
>
> 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.
>
>
>
Do you think a preferment for only 30 minutes makes a difference? I usually
do the above, and let it rise all day, or overnight in the frig.

Kent