Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

May

31

2015

14

Neapolitan Pizza

By Nina

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Lean Doughs

A few weeks ago I asked Chef about grilling pizza on a stone. Meaning, I put a pizza stone on my grill grate, heat it up and everything promptly burns. If I put the dough directly on the grate I had more control, but I could not get that thin, lightly charred pizza (Neapolitan Pizza). Jacob gave me a few reasons for why the dough burned. There was oil in the dough (yep) and I was using AP flour (yep).

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