Steps to Prepare Keto Bread 39% VWG Test 6 in 14 Minutes at Home

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, keto bread 39% vwg test 6. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Keto Bread 39% VWG Test 6 is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Keto Bread 39% VWG Test 6 is something which I have loved my entire life.

A keto bread made with yeast that you can tear without it crumbling. It is soft, and stays soft for several days. Leave on the counter in a plastic bag, no need to refrigerate.

To begin with this recipe, we must prepare a few components. You can cook keto bread 39% vwg test 6 using 20 ingredients and 24 steps. Here is how you cook that.

The ingredients needed to make Keto Bread 39% VWG Test 6:

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

The bread after incorporating the butter after the near windowpane test. A keto bread made with yeast that you can tear without it crumbling. A keto bread made with yeast that you can tear without it crumbling. It is soft, and stays soft for several days.

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.

Leave on the counter in a plastic bag, no need to refrigerate. The bread after incorporating the butter after the near windowpane test. Here is how you cook that. It is soft, and stays soft for several days. Here is how you achieve it.

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