Glossary

Lean dough

A lean dough is made mainly from flour, water, salt and yeast, with little or no fat or sugar. Baguettes, country loaves, ciabatta and many pizza doughs are lean. Because there is nothing else to add taste, the flavor depends on fermentation, so long, cool rises are common. Lean breads have a chewy crumb and a crisp crust, but they stale faster than enriched breads. They also rise faster than rich doughs, since sugar and fat slow yeast. See also: Enriched dough, Cold fermentation and the guide "Yeast Bread Types and How They Differ".