Kitchen Tips: Bread Making
Bread Making 101- Dough Guide
Types of Doughs
LEAN DOUGHS:
A lean dough is a dough low in fat and sugar.
- Hard crust breads and rolls such as French and Italian breads and pizza crusts.
- 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.
- 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.
RICH DOUGHS:
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.
- 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.
- 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 YEAST DOUGHS:
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.
- Non-sweet rolled-in dough: croissant
- Sweet rolled-in dough: Danish
