![]() I have also modified the ingredients to make honey wheat, pumpernickel, rosemary, garlic and onion, and porcini mushroom breads. No discards at all during the process, and it is Super active. I no longer use any yeast, since I have made a sourdough starter. The quality is as good, or better than the $12 bakery/gourmet grocery loaves. I have been using it for about 2 months now. A properly measured cup of flour weighs 4 1/4 ounces. 2) Dip & Level – Gently dip your measuring cup into the flour until it’s mounded above the rim and level off the excess flour with the back of a knife. Finally, level off the excess flour with the back of a knife. Do not tap the cup or the container of flour. You can see how I aerate flour in my Easy One Bowl Chocolate Cake video: Īfter aerating, there are two ways to measure the flour: 1) Scoop & Level – Gently scoop the flour up with a spoon and sprinkle it into your measuring cup until it’s mounded above the rim. To measure, be sure to use a flat-topped dry measuring cup. To aerate flour you simply stir it around with a spoon before measuring. If you dip into flour without aerating, you will be getting too much flour and your dough will be too dry. Otherwise sifting will result in too little flour being measured. Flour should not be sifted before measuring unless the recipe states to do so. Aerating basically means fluffing it up and is not the same as sifting. Let it cool at least 15 minutes before slicing.įlour must be aerated before measuring because it often settles in the bag or container making it heavy and compact, resulting in too much flour being measured. Return, uncovered, to oven and bake 10 - 15 more minutes. After 30 minutes, remove lid and parchment paper.(parchment paper goes in the pot too) Cover and bake for 30 minutes. When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot.Meantime place Dutch oven with lid in a cold oven and preheat to 450° F.Let stand on counter top for about 35 minutes. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. ![]() Using a scraper fold dough over 10-12 times & shape into a rough ball. Transfer it to a well-floured surface and sprinkle dough with a little flour. After 3 hours dough will become puffy and dotted with bubbles.Cover with plastic wrap and let stand at room temperature for 3 hours.Combine flour, yeast and salt in a large bowl.(about 2 Tablespoons extra flour for shaping).1 1/2 cups hot water, not boiling (354 mL) - I use hot tap water - about 125-130° F.1/4 teaspoon yeast, active dry or instant (1 g).3 cups (360-390 g /12 3/4 ounces) all-purpose or bread flour (aerate flour before measuring - See How).
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