I'm ready to convert my standard bread recipes from active-dry to SAF instant yeast. One thing I haven't seen addressed is whether to add the quantity of proofing water to the remaining liquid in the recipe. For example, in my favorite recipe I use 1/2 cup water to proof and, after the yeast proofs, another 1.5 cups of water to combine with the dry ingredients -- so I should use 2 cups of water in the add-to-dry step, right?

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