Recipe: Appetizing Keto Bread 39% VWG Test 6

Keto Bread 39% VWG Test 6. A keto bread made with yeast that you can tear without it crumbling. It is soft, and stays soft for several days. Leave on the counter in a plastic bag, no need to refrigerate.

I'd be very interested if you could point me to a recipe to try out. I've made versions of the bread prior to this without the VWG, and I have to say I prefer the taste of this one.. Remove from oven, cover with a dry kitchen towel, and cool on a wire rack. You can cook Keto Bread 39% VWG Test 6 using 20 ingredients and 24 steps. Here is how you cook that.

Ingredients of Keto Bread 39% VWG Test 6

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

It is soft, and stays soft for several days. 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.

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..

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). It is soft, and stays soft for several days. Leave on the counter in a plastic bag, no need to refrigerate. Reheat in microwave to bring back fluffiness.