Lean Bread

Page 46

(6 reviews)

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Recipe Review

This is the first recipe in the book, but one of the last I have attempted. I don’t really know what lean bread is or what it resembles in food stores or restaurants.

It is arguable the simplest recipe in the book, but I would argue there are other easier recipes because while this recipe only requires 4 main ingredients, it is pretty tacky and sticky, which makes it difficult to handle.

I proofed the dough in a flour sack laid inside a bowl and dusted with tons of flour. Even tons of flour couldn’t prevent this dough from sticking to the towel. The whole top was completely stuck and I was able to barely get the towel removed from the top, but it did create a rather bizarre look to the dough, since some of it was pierced and some was super stretched out from being pulled away from the towel.

The recipe suggests baking for 20 to 27 minutes, but unlike the Pain a l’Ancienne Rustic Bread, there is a suggested temperature of 200 to 205 degrees for the finished bread. After about 18 minutes the crust was a rich golden brown and its’ temperature was 205 degrees.

This bread was excellent and one of my favorites in the whole book. The outside was nice and crusty and the inside was soft, a little spongy and filled with tons of holes. It is very similar inside to the Pain a l’Ancienne Rustic Bread (Ciabatta), but wasn’t as crusty on the outside, but that is probably because I overcooked the Ciabatta and the Lean Bread was cooked perfectly.

This bread is also great dipped in olive oil and with wine and cheese.

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