Recipe: Delicious Keto Bread 39% VWG Test 6

Keto Bread 39% VWG Test 6.

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

Ingredients of Keto Bread 39% VWG Test 6

1. What You needis of > 50.3 % Sponge (2-hr fermentation):.
2. Lets Go Prepare of water, 100F/37C.
3. It's of instant yeast.
4. Lets Go Prepare of keto flour (see link).
5. Lets Go Prepare of vital wheat gluten.
6. Lets Go Prepare of > 15.1% Water Roux.
7. What You needis of water.
8. What You needis of keto flour (see link).
9. What You needis of > Final Dough.
10. Lets Go Prepare of water, 100F/37C.
11. What You needis of instant yeast.
12. It's of (1 large, lightly beaten) egg, room temp; reserve for wash.
13. Lets Go Prepare of all of sponge (above).
14. What You needis of all of water roux (above).
15. It's of keto flour (see link).
16. It's of vital wheat gluten.
17. Lets Go Prepare of heavy cream powder.
18. It's of sweetener.
19. It's of salt.
20. Lets Go Prepare 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..