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.

Dec

11

2012

6

Lavash

By strikingtwice

Forums:

Lean Doughs

My lavash came out excellent. I used sesame, poppy, and some fennel seed. WOW can you taste the fennel seed. I used something stupidly small, like 10g. When fennel seed gets toasted though, it really lets out its flavor. I also put some of my homegrown dehydrated parsley for color and a little extra flavor. In my countertop convection oven, it took a little bit longer than 10 minutes. I switch the racks, and I also flipped the breads. One side of each was beautifully brown, the other was okay.

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Lean Doughs

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