Some recipes don't have any rise time at all, thanks to their thinness. Considered a type of "lean dough," flatbread is made with only the essentials: flour, water, salt, and sometimes yeast or ...

I like to add the vinegar only after the dough has begun mixing. Once it’s a shaggy consistency, sprinkle in the vinegar. I tried this experiment with a simple lean dough recipe (lean dough is ...

The fat plays a vital role not only in the flavor of the buns, but also in their texture. In lean doughs made without fat, gluten formation is exceptionally strong, because the flour proteins are ...

Use a finger to gently poke the surface of the roll. Remember, enriched doughs typically rise slower than lean doughs. The higher the quantity of enriched ingredients (like milk, eggs, sugar ...

While you could make your own bialy dough from scratch, packaged pizza dough is a near perfect stand-in. It’s a lean dough, the gluten structure is chewy, the flavor is neutral, and best of all ...

But let’s get back to the basics: Lean doughs (those made without enriching ingredients) may also vary by flour type, rise time and shape, which is often dictated by culture or tradition.