Dry Active Yeast
I have recently tried my hand at baking bread. I've started with a couple of easy ones; no knead artisian and english muffin bread. My question is: both such recipes (and all the variations on them that I have seen) say to wisk the dry active yeast in with the other dry ingredients and then add the warm wet ingredients. Doesn't the dry active yeast have to have a chance to bloom before everything gets mixed together?
I wonder about this because with both of the above-mentioned recipes my bread, although it looks and tastes pretty good, always comes out more dense than I think it should, at least based on the pictures that accompanied the recipes. At the same time, the dough does not seem to rise consistently (all other factors being equal).
Thank you in advance for any advice.