Keto Bread 39% VWG Test 6. Keto Bread 39% VWG Test 6

You can cook Keto Bread 39% VWG Test 6 using 20 ingredients and 24 steps. Here is how you cook it.

Ingredients of Keto Bread 39% VWG Test 6
  1. It’s of > 50.3 % Sponge (2-hr fermentation):.
  2. You need 99 g of water, 100F/37C.
  3. Prepare 0.5 g (1/8 tsp) of instant yeast.
  4. It’s 48 g of keto flour (see link).
  5. Prepare 52 g of vital wheat gluten.
  6. It’s of > 15.1% Water Roux.
  7. It’s 50 g of water.
  8. It’s 10 g of keto flour (see link).
  9. You need of > Final Dough.
  10. It’s 45 g of water, 100F/37C.
  11. Prepare 4 g (1 tsp) of instant yeast.
  12. You need 33 g of (1 large, lightly beaten) egg, room temp; reserve for wash.
  13. It’s of all of sponge (above).
  14. Prepare of all of water roux (above).
  15. You need 101 g of keto flour (see link).
  16. Prepare 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.
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..