Hello everybody, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Keto Bread 39% VWG Test 6. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Keto Bread 39% VWG Test 6 Recipe. Next time I might play with decreasing vwg content, but for now I'm quite happy. Keto bread certainly doesn't have the satisfying chew of wheat bread; its texture is a bit more cakey and tender.
You can have 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
You need of > 50.3 % Sponge (2-hr fermentation):.
Take 99 g of water, 100F/37C.
Prepare 0.5 g (1/8 tsp) of instant yeast.
Take 48 g of keto flour (see link).
It’s 52 g of vital wheat gluten.
Take of > 15.1% Water Roux.
Take 50 g of water.
Prepare 10 g of keto flour (see link).
It’s of > Final Dough.
Make ready 45 g of water, 100F/37C.
You need 4 g (1 tsp) of instant yeast.
You need 33 g of (1 large, lightly beaten) egg, room temp; reserve for wash.
It’s of all of sponge (above).
It’s of all of water roux (above).
You need 101 g of keto flour (see link).
Prepare 121 g of vital wheat gluten.
Take 11 g of heavy cream powder.
Make ready 40 g of sweetener.
Prepare 4 g (1 tsp) of salt.
You need 40 g of butter, room temp.
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Keto Bread 39% VWG Test 6 instructions
Sponge: Dissolve yeast in water, and let sit 5-10 min..
Sponge: Stir in remaining ingredients..
Sponge: Cover and let ferment for 2 hr in a turned OFF oven with the oven light switched on..
Water Roux: Heat ingredients on med-low until pudding texture..
Water Roux: Set aside to cool slightly..
Final Dough: In a bread machine or stand mixer or bowl, dissolve yeast in water, and let sit for 5-10 min..
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)..
Cover and let rise for 2 hrs or until double in size..
Divide into portions, shape into balls, cover and let rest for 10-15 min..
Roll into a rectangle the width of your pan, then roll into cinnamon roll from the short side..
Flatten and repeat..
Place in baking pan, cover, and do a final rise for 2-3 hrs or until double in size..
Brush tops with leftover egg..
Place in fridge to chill for at least 15 min..
Preheat oven to 300 F / 150 C..
Place bread in, and immediately turn oven down to 265 F / 130 C..
Bake for 60 min, or until internal temp is at least 190 F / 88 C..
Crack open oven, and leave it in for 5-10 min..
Remove from oven..
Immediately brush melted butter or heavy cream on the crusts..
Let absorb for 5-10 min, then transfer bread to wire rack..
Cool at least 20 min before tearing apart, or cool completely before slicing..
Store in ziploc bag..
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