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 couch for final proof. Note that I did not proof my baguette dough balls before shaping my loaves.
So, did I get a pretty good crumb development, with a nice structure of crumb and holes? I think it came out pretty well. Not perfect distribution, and I still have a lot to learn, but I feel good about not proofing my yeast (for bread or pizza dough) going forward.