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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, keto bread 39% vwg test 6. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Keto Bread 39% VWG Test 6 is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Keto Bread 39% VWG Test 6 is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook keto bread 39% vwg test 6 using 20 ingredients and 24 steps. Here is how you can achieve it.

The ingredients needed to make Keto Bread 39% VWG Test 6:
  1. Prepare > 50.3 % Sponge (2-hr fermentation):
  2. Prepare 99 g water, 100F/37C
  3. Take 0.5 g (1/8 tsp) instant yeast
  4. Take 48 g keto flour (see link)
  5. Make ready 52 g vital wheat gluten
  6. Make ready > 15.1% Water Roux
  7. Get 50 g water
  8. Make ready 10 g keto flour (see link)
  9. Make ready > Final Dough
  10. Prepare 45 g water, 100F/37C
  11. Prepare 4 g (1 tsp) instant yeast
  12. Take 33 g (1 large, lightly beaten) egg, room temp; reserve for wash
  13. Prepare all of sponge (above)
  14. Prepare all of water roux (above)
  15. Get 101 g keto flour (see link)
  16. Prepare 121 g vital wheat gluten
  17. Get 11 g heavy cream powder
  18. Make ready 40 g sweetener
  19. Get 4 g (1 tsp) salt
  20. Make ready 40 g butter, room temp
Instructions to make Keto Bread 39% VWG Test 6:
  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.

So that is going to wrap this up for this exceptional food keto bread 39% vwg test 6 recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!