The opposite of a lean dough, an enriched dough is one that contains a significant percentage of fats, sugar or even dairy. Sugar amounts greater than 12% of flour weight should be added after significant dough development has occurred. If fat constitutes between 5-15% of flour weight, it should be added at the halfway point of gluten development. If fat constitutes more than 15% of flour weight, it should be added at 80% of gluten development. Not following these guidelines greatly increases the risk of having an improperly developed dough, which is often irreversible.
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