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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