What's the difference between lean and rich dough?

Table of Contents:

1. What's the difference between lean and rich dough?
2. What attachment do you use for mixing a yeast dough?
3. Why is my bread sticky in the middle?
4. How do you proof bread in the oven?

What's the difference between lean and rich dough?

lean dough is a dough that has very little or no fat content. Like lean dough, rich dough have flour, water and yeast but also have sugar, eggs, salt and any fat. Breads made with rich doughs tend to have a softer crust and less chewy crumb, and are more flavorful in general.

What attachment do you use for mixing a yeast dough?

While hand kneading can be a gratifying process, we recommend using a stand mixer with the dough hook attachment for this task. Not only is it easier—the mixer does all the work—but you're more likely to get good results if you use your mixer.

Why is my bread sticky in the middle?

Gummy or sticky bread is often the result of an undone bread. ... when the bread reaches the temperature of 180 to 200°C for soft bread fully-baked bread. for aesthetic reasons, it's better to stick the thermostat on the side of the bread ( but in the middle of the loaf) so the hall in the bread won't be seen.

How do you proof bread in the oven?

To proof bread in the oven, place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Stash your dough on the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm and steamy environment for the dough—exactly what you want for a good rise.