Category · 7 recipes
Lean breads
Lean breads are the foundation of artisan bread baking: flour, water, salt, and a leavening agent. No fat, no dairy, no sugar. The crust is crackly, the crumb is open, and the flavor comes entirely from fermentation and Maillard browning. Most professional bakery production is lean bread.
Lean
White Sandwich Loaf
62% hydration
Soft, everyday slicing bread baked in a pan.
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Lean
Whole Wheat Sandwich
75% hydration
Hearty whole-grain loaf for daily sandwiches.
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Lean
Baguette
68% hydration
Classic French stick with crackly crust.
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Lean
Ciabatta
78% hydration
Open-crumb Italian slab. Wet, sticky, glorious.
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Lean
Country Sourdough
75% hydration
Natural-leaven boule with deep flavor.
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Lean
No-Knead Dutch Oven Bread
78% hydration
Lahey/NYT-style minimal-handling loaf — 18-hour ferment, no kneading, bakes in a hot Dutch oven.
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Lean
Rye Bread
75% hydration
Dense, earthy loaf with caraway.
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Looking for the full library? Browse all 30 breads →