I was able to get the document, but none of the links work (I have a Mac). Also, I reviewed the 33 minute video, it talks about adding levain – is that the same thing as preferment? Another question – I watched the 33 minute video before the new recipe came out. Is it still accurate? For example, during the autolyse, the video says to wait 30 minutes to an hour, but the new instructions say maximum benefit is at 2 hours. (I’m hoping one of the links shows how to do the do the whole recipe with a Kitchen Aid, but if not, the instructions look pretty helpful.)
Two other questions: 1. should we be checking the temperature of the water when we add it? 2. What do we do differently if we’re using active dry yeast instead of instant yeast?
I’m looking forward to doing my first practice loaves next week.
Thanks so much.