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We hope you got insight from reading it, now let’s go back to keto bread 39% vwg test 6 recipe. To cook keto bread 39% vwg test 6 you only need 20 ingredients and 24 steps. Here is how you do it.
The ingredients needed to make Keto Bread 39% VWG Test 6:
- Get > 50.3 % Sponge (2-hr fermentation):
- You need water, 100F/37C
- Take instant yeast
- Use keto flour (see link)
- Prepare vital wheat gluten
- Prepare > 15.1% Water Roux
- Provide water
- Provide keto flour (see link)
- Take > Final Dough
- Provide water, 100F/37C
- Use instant yeast
- Prepare (1 large, lightly beaten) egg, room temp; reserve for wash
- You need all of sponge (above)
- Prepare all of water roux (above)
- Get keto flour (see link)
- Take vital wheat gluten
- Get heavy cream powder
- You need sweetener
- You need salt
- You need butter, room temp
Steps to make Keto Bread 39% VWG Test 6:
- Sponge: Dissolve yeast in water, and let sit 5-10 min.
- Sponge: Stir in remaining ingredients.
- Sponge: Cover and let ferment for 2 hr in a turned OFF oven with the oven light switched on.
- Water Roux: Heat ingredients on med-low until pudding texture.
- Water Roux: Set aside to cool slightly.
- Final Dough: In a bread machine or stand mixer or bowl, dissolve yeast in water, and let sit for 5-10 min.
- Add the remaining ingredients EXECPT the butter, and knead until a smooth ball forms.
- Knead in the butter until you can stretch the dough without it tearing (window pane test).
- Cover and let rise for 2 hrs or until double in size.
- Divide into portions, shape into balls, cover and let rest for 10-15 min.
- Roll into a rectangle the width of your pan, then roll into cinnamon roll from the short side.
- Flatten and repeat.
- Place in baking pan, cover, and do a final rise for 2-3 hrs or until double in size.
- Brush tops with leftover egg.
- Place in fridge to chill for at least 15 min.
- Preheat oven to 300 F / 150 C.
- Place bread in, and immediately turn oven down to 265 F / 130 C.
- Bake for 60 min, or until internal temp is at least 190 F / 88 C.
- Crack open oven, and leave it in for 5-10 min.
- Remove from oven.
- Immediately brush melted butter or heavy cream on the crusts.
- Let absorb for 5-10 min, then transfer bread to wire rack.
- Cool at least 20 min before tearing apart, or cool completely before slicing.
- Store in ziploc bag.
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