Tartine Baguettes w/Active Dry Yeast?
Hello - I've been making sourdough bread for several years, and have made Tartine's Basic Country Bread several times. Yesterday I was perusing the middle of the book and found the Baguette recipe. So exciting, and I read with interest about the "Golden Age of French Baking", combining commercial yeast with natural wild yeast starter and still using the long fermentation methods. Very exciting! Can't wait to try it, but then I see that the recipe calls for Active Dry Yeast as the commercial yeast, not the Instant Yeast (SAF) that I am used to from other artisanal non-wild-yeast bread recipes. Does he really mean to use the kind that comes in the little envelopes from the regular grocery store? And if so, why doesn't he specify proofing it in water before using it? Is it because he mixes it with water and flour to create the poolish? I just want to make sure that I am using the dry yeast product that he specifies, and it's not a mistake or another name for the instant (SAF) yeast. I'd be grateful for any help from Those in the Know. Thank you!