A lean dough is just flour, water, salt and yeast. Every great baguette and country loaf starts there.
Key idea
The steps: mix; knead (or fold) to develop gluten, the stretchy network that traps gas; bulk ferment until about doubled; divide and pre-shape; rest; shape; proof; score; bake with steam, then dry heat. Hydration is water as a percent of flour: about 60% to 65% makes a firm dough (bagels are lower), 68% to 75% a soft, open loaf, and 75% to 80% or more an open, holey loaf like ciabatta.
- Salt is usually about 2% of the flour; it seasons, strengthens gluten and slows yeast.
- Instant yeast is often about 0.5% to 1.5%; less yeast and longer, cooler fermentation give more flavor.
- Proofed dough springs back slowly when pressed with a floured finger; under-proofed springs back fast; over-proofed doesn't spring back.
- Bake to an internal temperature of about 200°F to 210°F for lean breads; the crust should sound hollow when tapped.
Why it works
Yeast eats sugars in the flour and gives off carbon dioxide and alcohol. Gluten stretches around the gas like a balloon. In the oven the gas expands, the yeast dies, and the starch and gluten set the shape.
Worked example: Hydration
A dough has 500 g flour and 375 g water. What is its hydration?
- $375 \div 500 = 0.75 = 75\%$.
Answer: 75%.
Common mistake
Judging proof by the clock. Warm kitchens proof fast and cool ones slow; use the poke test.
Practice at home
- Make the same lean dough at 65% and 75% hydration. Compare how they feel, how they shape, and the crumb after baking.
In Meal Prep
- French bread and baguettes
- Ciabatta: a very wet dough
- Pizza dough: a lean dough with a little oil
The science behind it
- Fermentation: what yeast does with sugar