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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, keto bread 39% vwg test 6. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Keto Bread 39% VWG Test 6 is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Keto Bread 39% VWG Test 6 is something that I have loved my whole life. They’re nice and they look fantastic.

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

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

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