Using instant yeast
I often mix my dough with my bread machine and the recipe has the salt and sugar added to the water, and then the flour on top of that. Then sprinkling the yeast in last over the flour. I want to become better at making a yeasted bread dough by hand, but I often struggle with the hydration factor. What I want to know is does the salt and sugar have to be mixed with the water or can it be mixed with the dry ingredients and instant yeast, leaving the water by itself. The reason I would like to add the water without the sugar and salt is so that I can get a feel for the right amount of water. My flours really range in how much water they soak up so my dough sometimes ends up either too soft or too stiff. I'd rather use the right amount of salt and sugar if possible. Thanks.