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.

Jan
29
2012
14

No Knead Rye

By esavitzky
Forums: 
Lean Doughs

Made the next in the series of No Knead Breads today.  This time it was rye.

  • 300 grams Bread Flour
  • 100 grams Rye Flour
  • 300 grams of water (55 -65 deg)
  • 2 grams Instant Yeast
  • 8 grams Kosher  Salt

Mix in a bowl for about 30 seconds with a spatula or spoon till it becomes a shaggy mess.

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