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.

Mar

18

2016

3

European flours

By Ulrich Verstraete

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Lean Doughs

In the SCS bread series, Jacob mentioned that there is a difference between the European flours and the American ones.
What is this difference? I think something with the gluten content. And what is the influence on hydratation-rate and timing.

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Lean Doughs

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