Culinary Institute of America

Lean Dough

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Preparation info
  • Makes

    8 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Bread flour

Method

  1. 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. Bulk ferment the dough until nearly doubled, about 30 minutes. Fold gently. F