The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sifting and Weighing Flour

Truth Serum's picture
Truth Serum

Sifting and Weighing Flour

The last two bakes that I did I weighed and sifted my flours. I know this sounds a bit obsessive but I love obsessing about bread!  I wish I would obsess this much about house cleaning!

Dulcilo's picture
Dulcilo

When I sift, then I am forced to clean house, because the flour goes every where! 

 

Seriously, though, why do none of the books I have (all the standards, Reinhardt, Forkish, even Cooks Illustrated) suggest sifting? Once someone on this forum suggested it, I realized how much easier the flour was to mix and get the liquids incorporated if the flour was sifted. It makes sense, but it is an extra step and can be a messy one. Is that why the others leave it out?

suave's picture
suave

If your flour does not have weevils, sawdust, rocks, clumps, mouse droppings and so on there is no need to sift.  Of course, if it does there is no need to sift either, it should go into the trash can. 

Truth Serum's picture
Truth Serum

The flour had been in damp environment and had some small clumps.

Truth Serum's picture
Truth Serum

1. put flour sifter in bowl on scale. if your scale has a tare function use it.

2. Add flour.  Weigh flour.

DesigningWoman's picture
DesigningWoman

and, as you say, the flour does behave differently on the mixing stage. Unfortunately, that got old pretty quickly.

Mariana has made a case for sifting by saying that it aerates the flour, which in turn helps give an airier dough. 

My hack is now to give the flour(s) a good whisking. It's not quite the same thing, but certainly quicker and tidier. Just my two cents.

Enjoy your bread!

Carole