I use a 4.5 quart myself. Until the end of the 1700's the barrels were stamped with a heated branding iron. https://theviewfromgreatisland.com/easy-dutch-oven-bread-recipe https://www.weekendbakery.com/posts/understanding-flour-types 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 … Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with 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. Irons would say for example: "SF 196." https://www.whitelily.com/recipes/chicken-and-dumplings-3518 By law each barrel of flour must contain 14 stone or 196 pounds. Crusty No-knead Dutch Oven Bread – An amazing bakery style Bread with a golden crisp outer crust, a soft, chewy interior with great flavor. This is much like a cattle branding iron. This means "superfine" white flour. This is a fantastic rustic bread! 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. The number "196" is the weight in pounds that the barrel contained. https://www.jocooks.com/recipes/no-knead-cast-iron-whole-wheat-bread If you use all all-purpose flour you will need to use 4 cups instead of 3 ¾ cups. Anywhere from a 3.5 to a 6 quart dutch oven with a lid will work to bake this bread. https://heartbeetkitchen.com/2020/recipes/all-purpose-flour-sourdough-bread If you use the dutch oven you will achieve a crunchy artisan type crust. https://www.quick-german-recipes.com/artisan-bread-recipe.html