When I was taught to bake bread one of the tips I was given was to warm the flour first.
It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I don't usually have the time.
Today, for various reasons, I had time to sit the flour by a nice log fire for 2-3 hours and ... hey presto ... the dough was a joy to work with, smooth and elastic etc.
How important do others rate warming the flour? Any tips for doing it quickly that don't involve a "low oven" since I haven't found that very successful.
For those who haven't heard of it before ... perhaps the intention is to avoid shocking/chilling the yeast when you combine the warm water (yes, of course the water has to be warmed) with the flour. Just wondering.