Keto Bread 39% VWG Test 6

Name: Keto Bread 39% VWG Test 6
Total time: 27000 s
Yield: 18 slices
Cuisine: American
Ingredients: > 50.3 % Sponge (2-hr fermentation):; 99 g water, 100F/37C; 0.5 g (1/8 tsp) instant yeast; 48 g keto flour (see link); 52 g vital wheat gluten; > 15.1% Water Roux; 50 g water; 10 g keto flour (see link); > Final Dough; 45 g water, 100F/37C; 4 g (1 tsp) instant yeast; 33 g (1 large, lightly beaten) egg, room temp; reserve for wash; all of sponge (above); all of water roux (above); 101 g keto flour (see link); 121 g vital wheat gluten; 11 g heavy cream powder; 40 g sweetener; 4 g (1 tsp) salt; 40 g butter, room temp

ketoluna @keto_luna

USA

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. Reheat in microwave to bring back fluffiness. Next time I might play with decreasing vital wheat gluten content, but for now I’m quite happy with how this version turned out.

Macros: 99 cal, 1.2g net carb, 3.1g fat, 12.9g protein

Keto Flour: https://ketotestkitchen.blogspot.com/p/experimental-keto-flour.html

Original Instagram link: https://www.instagram.com/p/Bp2YJB2Aymu/

Bread Tear video: https://i.imgur.com/s6FMb1z.mp4

#keto #ketobread #ketoflour #vitalwheatgluten

Macros: 99 cal, 1.2g net carb, 3.1g fat, 12.9g protein

Keto Flour: https://ketotestkitchen.blogspot.com/p/experimental-keto-flour.html

Original Instagram link: https://www.instagram.com/p/Bp2YJB2Aymu/

Bread Tear video: https://i.imgur.com/s6FMb1z.mp4

#keto #ketobread #ketoflour #vitalwheatgluten

Keto Bread 39% VWG Test 6

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ketoluna @keto_luna

USA

Macros: 99 cal, 1.2g net carb, 3.1g fat, 12.9g protein

Keto Flour: https://ketotestkitchen.blogspot.com/p/experimental-keto-flour.html

Original Instagram link: https://www.instagram.com/p/Bp2YJB2Aymu/

Bread Tear video: https://i.imgur.com/s6FMb1z.mp4

#keto #ketobread #ketoflour #vitalwheatgluten

Macros: 99 cal, 1.2g net carb, 3.1g fat, 12.9g protein

Keto Flour: https://ketotestkitchen.blogspot.com/p/experimental-keto-flour.html

Original Instagram link: https://www.instagram.com/p/Bp2YJB2Aymu/

Bread Tear video: https://i.imgur.com/s6FMb1z.mp4

#keto #ketobread #ketoflour #vitalwheatgluten

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Ingredients

7 hr 30 min

18 slices

> 50.3 % Sponge (2-hr fermentation):
99 gwater, 100F/37C
0.5 g (1/8 tsp)instant yeast
48 gketo flour (see link)
52 gvital wheat gluten
> 15.1% Water Roux
50 gwater
10 gketo flour (see link)
> Final Dough
45 gwater, 100F/37C
4 g (1 tsp)instant yeast
33 g(1 large, lightly beaten) egg, room temp; reserve for wash
all of sponge (above)
all of water roux (above)
101 gketo flour (see link)
121 gvital wheat gluten
11 gheavy cream powder
40 gsweetener
4 g (1 tsp)salt
40 gbutter, room temp

Cooking Instructions

7 hr 30 min

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.

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ketoluna @keto_luna

on November 12, 2018 09:07

USA

https://instagram.com/keto.luna| Blog: https://ketotestkitchen.blogspot.com

Comments

sofie7777 @cook_29455071

March 21, 2021 23:00

Hi,
I would really like to make this Bread reipe on:
https://cookpad.wasmer.app/us/recipes/6282491-keto-bread-39-vwg-test-6/question_comments/new
but I don't understand your ingredients and method. Can you please rewrite so that is is understandable thank you

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