Hello everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Keto Bread 39% VWG Test 6. one of my favorites food. For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Keto Bread 39% VWG Test 6:

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

Step to make Keto Bread 39% VWG Test 6:

1. Sponge Dissolve yeast in water, and let sit 5-10
2. Sponge Stir in remaining ingredient
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
7. Add the remaining ingredients EXECPT the butter, and knead until a smooth ball form
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
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
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
20. Remove from oven.
21. Immediately brush melted butter or heavy cream on the crust
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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