Hi Mike, these days active dry yeast and instant yeast are formulated very similarly and we say that you can add the active dry yeast right in with the flour without activating it first, but it certainly won't hurt to activate or proof your yeast in a small amount of lukewarm water before adding it into the mix, which will get it off to a quicker start. Once activated, you can add it in with the water or the flour, it really won't matter. I would subtract this water from the 680g of water called for in the recipe. One advantage of activating this type of yeast in this way is that it gives you the option to use cooler water for the remaining dough water, if you happen to be baking on a warm day. Ideally you're aiming for a dough temperature of between 75-78F after mixing and kneading is complete, so being strategic about the water temperature can help you achieve that desired temperature range, which can lead to more consistent results. Check out our Desired Dough Temperature blog for more information about this. 

• Reply