Hard-crusted breads and whole grain breads are most likely to be lean dough products.
Because a lean dough contains no added fat, eggs, dairy, or sugars, it is considered lean. They are typically made with only flour, water, salt, and yeast. Artisan loaves with crispy crusts are popular bread varieties made from lean dough. A small amount of sweetener can be added for flavor or to wake up active dry yeast in some applications, but in the strictest sense, lean dough does not include them.
Lean doughs produce rustic artisan-style loaves with airy open crumbs on the inside and crisper, crunchier crusts. The basic ingredients for a single loaf are listed below for the most common varieties.
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