Healthy, Tasty, and Easy: The Lean Dough Recipe You Need to Try

Name: Healthy, Tasty, and Easy: The Lean Dough Recipe You Need to Try
Prep time: 2 h
Total time: 2 h 30 min
Yield: 8 Servings
Ingredients: Bread flour: 2.27 kg; Instant Dry yeast: 20 g; Water: 1.53 kg; Salt: 1 3/4 oz

Features:

A lean dough is a dough that is low in fat and sugar.

2 hours 30 minutes
Serves 8
Medium

Ingredients

2.27 kg Bread flour
20 g Instant Dry yeast
1.53 kg Water
1 3/4 oz Salt

Directions

Welcome, fellow culinary enthusiasts!

Today, I am thrilled to share with you a recipe that is not only delicious but also incredibly versatile and healthy.

Introducing, the Lean Dough recipe!

If you’ve ever had French bread or hard roll, you’ve had basically ‘Lean Dough’. Hard crusty bread and rolls such as French and Italian bread. These are typically used for crostini, swooping up sauces at the bottom of your plate. (Mmmm love hot buttered crusty bread and pasta sauce) or garlic bread for example. This dough is perfect for those who are looking to maintain a balanced diet without compromising on taste. One of the best things about this dough is its versatility. It can be used in a variety of dishes, from pizzas and calzones to sandwiches and wraps. And because it’s lean, you can enjoy it without feeling guilty about overindulging.

Not only is this lean dough recipe a healthier option, but it also adds a unique and delicious twist to traditional dough recipes. Give it a try and see for yourself how delicious and nutritious this dough can be.

In conclusion, this lean dough recipe is a must-try for any professional chef or home cook who is looking for a healthier and more flavorful alternative to traditional dough recipes. It’s easy to make, versatile, and packed with flavor and nutrition. So, next time you’re in the kitchen experimenting with new recipes, give this one a try and you won’t be disappointed.

So, let’s get started and make some delicious, nutritious, and lean dough!

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Steps

1 Done	Combine the flour and yeast. Add the water and salt to the mixer, then add the flour and yeast. Mix on low speed with the dough hook attachment for 2 minutes and mix on medium speed for 3 minutes. The dough should be smooth and elastic. Mix to the improved stage of gluten development.
2 Done	Bulk ferment the dough until nearly doubled, about 30 minutes. Fold gently. Ferment for another 30 minutes and fold again. Ferment for another 15 minutes.
3 Done	Divide the dough into pieces 1 lb/450 g each, or the desired size. Preshape the dough into large rounds. Let the dough rest, cover it & until it is relaxed, 15 to 20 minutes. (Reminder: When making multiple loaves, work sequentially, starting with the first piece of dough you divided and rounded.)
4 Done	To shape as a boule: Cup both hands around the dough. Using your thumbs, push the dough away from you in an arc to the right, keeping a small piece of dough between the table and the edges of your palms. Using the edges of your palms as a guide, pull the dough toward you in an arc to the left. There should still be a small piece of dough that is squeezed between the table and the edges of your palms. Repeat this circular motion two or three more times, applying gentle pressure while rounding the dough, to create a tight, smooth outer skin. Place the boule seam side up in a lightly floured round basket or seam side down on a board dusted with cornmeal.
5 Done	Proof until the dough springs back slowly to the touch, 1 to 1½ hours. Flip the dough seam side down onto a peel. Score the boule with an arc.
6 Done	Presteam a 460°F/238°C deck oven. Load the bread into the oven and steam for 3 seconds. Bake until the crust is golden brown and the bread sounds hollow when thumped on the bottom, 25 to 30 minutes. Vent during the final 10 minutes. Cool completely on racks.