Recipe: Yummy Keto Bread 39% VWG Test 6

Keto Bread 39% VWG Test 6. The bread after incorporating the butter after the near windowpane test. A keto bread made with yeast that you can tear without it crumbling. It is soft, and stays soft for several days.

Keto Bread 39% VWG Test 6 Next time I might play with. Remove from oven, cover with a dry kitchen towel, and cool on a wire rack. It is soft, and stays soft for several days. You can cook Keto Bread 39% VWG Test 6 using 20 ingredients and 24 steps. Here is how you achieve that.

Ingredients of Keto Bread 39% VWG Test 6

  1. It’s of > 50.3 % Sponge (2-hr fermentation):.
  2. It’s 99 g of water, 100F/37C.
  3. It’s 0.5 g (1/8 tsp) of instant yeast.
  4. Prepare 48 g of keto flour (see link).
  5. You need 52 g of vital wheat gluten.
  6. Prepare of > 15.1% Water Roux.
  7. It’s 50 g of water.
  8. Prepare 10 g of keto flour (see link).
  9. It’s of > Final Dough.
  10. You need 45 g of water, 100F/37C.
  11. You need 4 g (1 tsp) of instant yeast.
  12. You need 33 g of (1 large, lightly beaten) egg, room temp; reserve for wash.
  13. You need of all of sponge (above).
  14. Prepare of all of water roux (above).
  15. It’s 101 g of keto flour (see link).
  16. It’s 121 g of vital wheat gluten.
  17. You need 11 g of heavy cream powder.
  18. You need 40 g of sweetener.
  19. Prepare 4 g (1 tsp) of salt.
  20. Prepare 40 g of butter, room temp.

Leave on the counter in a plastic bag, no need to refrigerate. Reheat in microwave to bring back fluffiness. Next time I might play with decreasing vital wheat gluten content, but f. It is soft, and stays soft for several days.

Keto Bread 39% VWG Test 6 instructions

  1. Sponge: Dissolve yeast in water, and let sit 5-10 min..
  2. Sponge: Stir in remaining ingredients..
  3. Sponge: Cover and let ferment for 2 hr in a turned OFF oven with the oven light switched on..
  4. Water Roux: Heat ingredients on med-low until pudding texture..
  5. Water Roux: Set aside to cool slightly..
  6. Final Dough: In a bread machine or stand mixer or bowl, dissolve yeast in water, and let sit for 5-10 min..
  7. Add the remaining ingredients EXECPT the butter, and knead until a smooth ball forms..
  8. Knead in the butter until you can stretch the dough without it tearing (window pane test)..
  9. Cover and let rise for 2 hrs or until double in size..
  10. Divide into portions, shape into balls, cover and let rest for 10-15 min..
  11. Roll into a rectangle the width of your pan, then roll into cinnamon roll from the short side..
  12. Flatten and repeat..
  13. Place in baking pan, cover, and do a final rise for 2-3 hrs or until double in size..
  14. Brush tops with leftover egg..
  15. Place in fridge to chill for at least 15 min..
  16. Preheat oven to 300 F / 150 C..
  17. Place bread in, and immediately turn oven down to 265 F / 130 C..
  18. Bake for 60 min, or until internal temp is at least 190 F / 88 C..
  19. Crack open oven, and leave it in for 5-10 min..
  20. Remove from oven..
  21. Immediately brush melted butter or heavy cream on the crusts..
  22. Let absorb for 5-10 min, then transfer bread to wire rack..
  23. Cool at least 20 min before tearing apart, or cool completely before slicing..
  24. Store in ziploc bag..

Leave on the counter in a plastic bag, no need to refrigerate. Reheat in microwave to bring back fluffiness. Next time I might play with decreasing vital wheat gluten content, but f. Add the remaining ingredients EXECPT the butter, and knead until a smooth ball forms. Knead in the butter until you can stretch the dough without it tearing (window pane test).