A lean dough is
a dough that is normally only 4 ingredients with little to no fat or sugar
. Typically it’s just flour, salt, water and yeast. … The dough, when baked, has a hollow sound when baked. Crusty breads made with a lean dough are often ones you’ll see for pizzas, artisan breads, baguettes and so forth.
What are some examples of lean breads?
- Hard crust breads and rolls such as French and Italian breads and pizza crusts.
- Other white and whole wheat breads and dinner rolls. …
- Bread made of other grains like rye and pumpernickel.
What is the difference between rich and lean yeast dough?
lean dough is a dough that has very little or no fat content. Like lean dough, rich dough have flour, water and yeast but also have sugar, eggs, salt and any fat. Breads made with rich doughs tend to have a softer crust and less chewy crumb, and are more flavorful in general.
Is baguette a lean bread?
The baguette is not only a loaf by which many bakers are measured, it is also the
quintessential example of French lean bread
. Although the word “baguette” has a number of meanings (including a stick or concertmaster’s baton), surly its most common meaning is this long, slender loaf.
What is the difference between an enriched bread and a lean bread?
Lean bread contains little to no fat, and any fat present is oftentimes contributed by oil. … Enriched bread, on the other hand, contains a high percentage of fat – most often thanks to eggs, milk, and/or butter – and is also
sweeter than its lean counterpart
.
What is the difference between active dry yeast and instant yeast?
There are two main types of yeast that you’ll find in the grocery store—active dry or instant rise (sometimes called quick rise or rapid-rise). Active-dry yeast is the variety that the majority of recipes call for. …
Instant yeast particles are smaller
, which allows them to dissolve more quickly.
What is it called when you cut the top of bread?
Scoring
is a way of making shallow cuts in the tops of the unbaked bread dough right before baking it. What you see as a result when the bread comes out of the oven is anything from a simple curved ridge to an elaborate array of leaves or even stalks of wheat. But scoring bread is more than just decorative.
Is a bagel a lean dough?
Bagels Require a Lean Dough
The 1st step is to make the bagel dough. … Bread Flour: A high protein flour is necessary for bagels. We want a dense and chewy texture, not soft and airy like cinnamon rolls. Bread flour is the only solution!
What are the characteristics of lean dough?
A lean dough
does not have added fat, eggs, dairy, and sugars
, hence it is considered lean. They most often consist of just flour, water, salt, and yeast. Common bread varieties made from lean dough are artisan loaves with crispy crusts.
How will Kenia know if she has a quality yeast product?
How will Kenia know if she has a quality yeast product?
The product will have risen well
.
Why do the French eat baguettes?
The aim was
to ensure that baguette-hungry locals could always get their eager hands on a slender loaf of fresh bread
. A long-term bread shortage was one of the factors that led to the famous 1789 French revolution.
What happens if you add too much water to bread dough?
There is always some point at which you can put in too much water where
no matter how strong you make the dough the loaf will not hold its shape and will flatten out during baking
.
Are baguettes sourdough?
The hallmarks of a great baguette are: a shattering, thin, crispy outer crust, and an airy, open creamy interior crumb. Using a sourdough starter here adds SO much complexity to the flavor, it’s truly addictive. Although it’s called
sourdough
, the bread doesn’t just taste sour.
What does butter do in a rich dough?
This weeks class covered rich doughs. Rich doughs are yeast-based doughs that contain butter, cream, some kind of fat or eggs. Rich dough produces a bread that is soft with a tender cake-like texture. The added fats shorten the gluten strands, making the finished product tender and soft.
What are the 3 types of dough?
- Brioche – Flour, eggs and a large quantity of butter.
- Challah – egg dough.
- Crêpe.
- Focaccia – for Italian leavened flat bread.
- Pasta dough – for making noodles, ravioli, etc.
- Pizza Dough.
- Rolled-In Dough – for croissants and Danish pastries.
- Sourdough – made from a cultured starter.
What happens during proofing and rising?
Proofing is a step in bread- and viennoiserie-baking that activates the yeast in the dough. During fermentation, the yeast cells in leavened doughs (such as bread dough or pasta dough)
consume carbohydrates and expel the carbon dioxide gas
that causes the dough to expand, or rise.
