Kitchen Tips: Bread Making

Bread Making 101- Dough Guide

Types of Doughs


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

  1. Hard crust breads and rolls such as French and Italian breads and pizza crusts.
  2. Other white and whole wheat breads and dinner rolls. These are higher in fat and sugar and sometimes contain eggs and milk solids, because they are richer, they have a softer crust.
  3. Bread made of other grains like rye and pumpernickel. Many of these breads are produced with light or dark flours or with pumpernickel flour, molasses and caraway seeds.

There is no exact dividing line between rich and lean dough, but generally rich doughs are those that contain higher levels of fat, sugar and eggs.

  1. Non-sweet bread including rich dinner rolls and brioche. These have a higher fat content, but the sugar is low. Brioche dough is made with a high portion of butter and eggs, and is especially rich.
  2. Sweet rolls including coffee cakes, cinnamon rolls and many other breakfast goodies. These have a high fat content and usually contain eggs and often have a sweet filling.

Rolled-in doughs are those in which fat is incorporated into the dough in many layers using a rolling, folding procedure. The alternate layers of fat and dough give the baked product a flaky texture.

  1. Non-sweet rolled-in dough: croissant
  2. Sweet rolled-in dough: Danish