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.

Sep

24

2012

8

Bubbly crust

By Anonymous

Forums:

Lean Doughs

Hi -
Sometimes when I go to the bakery to buy bread I notice that the artisan loaves have a nice "bubbly" crust. Many mini bubble on the outside of the bread. I can't seem to get this effect 100% with my oven. Does it have something to do with steam injection?

Thanks!
Milan

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