Red Seal Baker Practice Exam 2025 - Free Baker Certification Practice Questions and Study Guide

Lean dough and enriched dough are differentiated primarily by their ingredient compositions. Lean dough typically has a lower fat and sugar content, usually consisting mainly of flour, water, yeast, and salt. This combination results in a dough that is more straightforward, allowing for a chewy texture and crusty crust, such as that found in artisan breads and baguettes.

Enriched dough, on the other hand, includes higher amounts of fat, sugar, and eggs. These additional ingredients not only enhance the flavor and color of the dough but also contribute to a softer and richer texture. This makes enriched dough ideal for creating products like brioche, challah, and certain types of sweet rolls, which benefit from the moisture and richness provided by the added ingredients.

The distinction hinges on the definition and purpose behind each type of dough, with enriched dough providing complexity through its additional components while lean dough focuses on a simpler formulation for crusty, chewy products.