This means "superfine" white flour. By law each barrel of flour must contain 14 stone or 196 pounds. Until the end of the 1700's the barrels were stamped with a heated branding iron. If you use all all-purpose flour you will need to use 4 cups instead of 3 ¾ cups. Irons would say for example: "SF 196." Crusty No-knead Dutch Oven Bread – An amazing bakery style Bread with a golden crisp outer crust, a soft, chewy interior with great flavor. https://www.quick-german-recipes.com/artisan-bread-recipe.html If you use the dutch oven you will achieve a crunchy artisan type crust. This is much like a cattle branding iron. Flour note: If your “all-purpose” flour is lower in protein than the flour I used, King Arthur Flour Unbleached All-Purpose at 11.7% protein, you might want to keep an eye on the hydration as you're adding water in the mix and add less if the dough feels overly wet. https://heartbeetkitchen.com/2020/recipes/all-purpose-flour-sourdough-bread I use a 4.5 quart myself. This is a fantastic rustic bread! https://www.weekendbakery.com/posts/understanding-flour-types The number "196" is the weight in pounds that the barrel contained. Anywhere from a 3.5 to a 6 quart dutch oven with a lid will work to bake this bread. A well-steamed oven also promotes gelatinization2: in the presence of heat starch molecules on the exterior of the dough begin to absorb available moisture (hello, steam), start to swell, and eventually pop to form a thin liquid layer (starch gel).This layer finally … https://www.jocooks.com/recipes/no-knead-cast-iron-whole-wheat-bread https://www.whitelily.com/recipes/chicken-and-dumplings-3518 https://theviewfromgreatisland.com/easy-dutch-oven-bread-recipe I use whole wheat flour for this recipe, but you can use half whole wheat and half all-purpose or whole white wheat flour as well. Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with