Banner Image

The Wood-Fired Blog

Ice Water, Yeast and Crumb

May 21, 2012

This is a follow-up on my earlier posting on High Hydration Dough, where I ask (and answer) the question—”do I need to proof my yeast”?, with a clear and definitive “no”. As a little background, I mixed my flour, salt and yeast, and then added 80% ice water directly to the flour and mixed it. After a two hour bulk fermentation, I shaped my baguettes, put then on a homemade... Read More

Search

Archives

Subscribe to RSS

Subscribe To Newsletter

Have any questions?