Order of ingredients in Dough?

[weemis]

I've seen varying opinions about what order to add ingredients when making dough. What's recommended and why. Also, how much of an effect can this have on the final dough? I'm working specifically with flour, water, salt and yeast (ADY) and mixing by hand.

[The Dough Doctor]

Weemis;
When mixing dough by hand, some of the things which we have found to be beneficial are as follows:
Always suspend compressed yeast in the dough water. If using either ADY or IDY pre-hydrate it in a small portion of the water warmed to between 95 and 100F, then add it to the dough water.
Put all or the greatest portion of the dough water in the mixing bowl first
Add the suspended/hydrated yeast to the water in the mixing bowl
Add salt, and or sugar to the yeast water in the mixing bowl, then give it a quick stir and add the flour.
As you mix the dough during the first couple minutes, add the oil or shortening. If shortening is used (Crisco, margarine, butter, etc.) heat it to just melting temperature before adding it to the dough. This will help to disperse the fat throughout the dough mass.
Tom Lehmann/The Dough Doctor

[TXCraig1]

By hand or machine, I disolve my salt into my water, then my culture into my salt-water, then my flour into my salt-culture-water.

I do this primarily to be sure I have even distribution of my culture, and to a lesser extent, my salt.

[weemis]

I usually add water to flour and salt, then yeast water to that. Why water first? Is it just easier to mix, or something else?

[Pete-zza]

I usually add water to flour and salt, then yeast water to that. Why water first? Is it just easier to mix, or something else?

Nick,

I think the flour hydrates better and more completely when the flour is added to the water, preferably gradually in a home setting using a standard home mixer or by hand.

Peter

[weemis]

Thanks Peter!
And Tom...
And Craig.


Food for thought.