Hello everyone, and happy baking.
Ice water has been working quite well for my breads, leading me to question my mother’s advice to never attempt bread with flour still cold from the freezer. She ground red wheat and then measured by the cup rather than by weight, and stored the excess in the freezer. She certainly didn’t use ice water, nor did she soak the flour, nor retard the dough: just a quick mix with warm water, knead, rise, shape, rise, & bake—all in about 3-1/2 hours. But baking has come a long way since then!
Has anyone experimented with using very cold flour as well as ice water? It sounds reasonable that reducing the temperature of all the dough components would enhance the benefits of ice water, but Mom said.... I will make my own attempts, but hoped for some advice from those who’ve tried it.