Ingredients
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2.27 kg Bread flour
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20 g Instant Dry yeast
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1.53 kg Water
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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!
Steps
1
Done
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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
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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
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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
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To shape as a boule: Cup both hands around the dough. Using your thumbs, push the dough |
5
Done
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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
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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. |