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.

Some of my breads after listening to the bread series

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After a month listening to the SCS bread series a picture of my 80% whole grain flour 70-1.6 bread with a hydratation stage of 30 min. 45 min bulk fermentation, 3 stretching's with 10 minutes interval; Proofing in bread-pan for 1h30m. Baking in oven of 230°C for 15 minutes with steam from poured in boiling water underneath the rack, followed by 25 minutes at 200°C. When I took the bread out of the oven I was so pleased with the result that I took a picture of it to share it with you guys.

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