Steps to Make Ultimate Keto Bread 39% VWG Test 6

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, keto bread 39% vwg test 6. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

It is soft, and stays soft for several days. The bread after incorporating the butter after the near windowpane test. Here is how you cook it. Here is how you achieve it.

Keto Bread 39% VWG Test 6 is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Keto Bread 39% VWG Test 6 is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Get > 50.3 % Sponge (2-hr fermentation):
2. Get 99 g water, 100F/37C
3. Take 0.5 g (1/8 tsp) instant yeast
4. Prepare 48 g keto flour (see link)
5. Prepare 52 g vital wheat gluten
6. Prepare > 15.1% Water Roux
7. Prepare 50 g water
8. Make ready 10 g keto flour (see link)
9. Prepare > Final Dough
10. Take 45 g water, 100F/37C
11. Make ready 4 g (1 tsp) instant yeast
12. Make ready 33 g (1 large, lightly beaten) egg, room temp; reserve for wash
13. Get all of sponge (above)
14. Get all of water roux (above)
15. Prepare 101 g keto flour (see link)
16. Make ready 121 g vital wheat gluten
17. Make ready 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

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 f. How to Make Keto Yeast Bread.

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.

Next time I might play with decreasing vital wheat gluten content, but f. How to Make Keto Yeast Bread. Making low-carb yeast bread is easier than you may think. I already knew how to make Low-Carb Bread so I used the same recipe to start with and combined it with what I've learnt about yeast and how to use it in baking to get the best results. Having tested many loaves of bread, I have one piece of advice for you: If you don't have to use any substitutions, follow.

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