> 50.3 % Sponge (2-hr fermentation): • water, 100F/37C • instant yeast • keto flour (see link) • vital wheat gluten • > 15.1% Water Roux • water • keto flour (see link) • > Final Dough • water, 100F/37C • instant yeast • (1 large, lightly beaten) egg, room temp; reserve for wash •
