Re: soaking flour before baking

[Guest guest]

Thanks ,

You answered it. I didn't know if the proofing time counted the

same as the soaking that the sponge goes through overnight. I

guess because the proofing dough is drier and it only takes about 3

hours, I was concerned.

Thanks again,

--- In @y..., " Rochester " <rochester@b...>

wrote:

> Hey .

>

> I am a little confused. Pretty much ALL of the flour is added right

before proofing. While it is proofing is when the gluten, phytates etc

are being 'digested'. What recipe are you refering to? Maybe that

would help me figure out where the confusion is. If you added flour

AFTER the proofing it would be a problem, but not any that is added

BEFORE proofing.

>

>

>

> rochester@b...

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> ----- Original Message -----

> From: leslieiniowa

> @y...

> Sent: Tuesday, March 05, 2002 4:16 PM

> Subject: soaking flour before baking

>

>

> I came across a question in the archives that I also had. It

asked

> about the flour added to 's bread at the end (just before

> proofing)and whether or not it needed to be soaked. I couldn't

find a

> reply to it. Does anyone know?

>

>

>

>

>

>