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

08

2015

11

Bagels

By bobku

Forums:

Lean Doughs

I have been making bagels for a while now. When I first started i didn't know anything about bakers percentage or much else. I have learned quite a bit since then and I have had great success. I used to knead my dough for at least 10 minutes.When i first heard about stretch and fold I had posted on TFL about doing it with lower hydration doughs. Someone had mentioned that they do it all the time with their bagel dough which really seemed impossible at the very least impractical. I tried it and do it all the time now.

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