Keto Sandwich Bread Test 1

Total Time: 3 hr 5 min = 2 hr 20 min (prep), 45 min (cook)
Yields: 8 slices
Difficulty: Moderate
Macros: 104 cal, 0. 5 g net carb, 3. 9 g fat, 11. 6 g protein

Original Instagram link: https://www.instagram.com/p/BhTWDDDFli4/

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22% Sponge:

• 41 g (1.085 oz) water, 100 F / 38 C
• 1 g (1/4 tsp) instant/rapid rise yeast
• 30 g (1.078 oz) keto flour
• 21 g (4.5 tsp) vital wheat gluten

15% Water Roux:

• 40 g (1.695 oz) water
• 8 g (0.348 oz) keto flour

Final Dough:

• 37 g (0.746 oz) water, 100 F / 38 C
• 2 g (3/4 tsp) instant/rapid rise yeast
• 17 g (0.664 oz) heavy cream
• 83 g (3.096 oz) keto flour
• 5 g (1.1 tsp) vital wheat gluten
• 9 g (0.356 oz) sweetener
• 3 g (3/4 tsp) salt
• 24 g (1.071 oz) butter, room temp and cubed

Directions - Sponge:

1. Whisk yeast into water, and let set until foamy. About 10 min.
2. In a bowl, sift keto flour and vital wheat gluten.
3. Pour yeast mixture into flour mixture, and combine with a chopstick or wooden spoon. Mixture will be shaggy.
4. Cover with plastic wrap, and let rise in a turned OFF oven with the oven light ON for 30-45 min until the bottom of the sponge looks like a sponge (aka it will have holes).

Directions - Water Roux:

1. While sponge is rising, make water roux. In a small pot, combine water and keto flour and cook over med-low heat until pudding consistency (when you drag a spoon/spatula through it should leave a trail).
2. Set aside to cool to room temperature.

Directions - Final Dough:

1. Prepare a 4 x 4” cube loaf pan with a lid.
2. Whisk yeast into water, and let set until foamy. About 10 min.
3. In a bowl, sift keto flour and vital wheat gluten.
4. Add sweetener, and mix well.
5. In a bread machine with a dough kneading cycle, pour in the yeast mixture.
6. Add heavy cream.
7. Add water roux.
8. Dump the flour mixture on top.
9. Turn on the knead cycle, and slowly add the sponge in 4 additions.
10. Add salt.
11. After about 8 min or when the cycle says to "Add", put in the butter.
12. Dough will be very wet and sticky. You can run through a second knead cycle if desired, but consistency will be the same.
13. Scrap dough into loaf pan and close the lid. Remember to grease the lid.
14. Let rise in a turned OFF oven with the oven light ON until dough almost reaches the lid (90-120 min).
15. About 60 min into the rising, preheat oven to 350 F / 177 C.
16. Bake on the middle rack for 40-45 min, or until internal temperature reaches 200 F.
17. Remove from pan immediately, and let cool completely on a wire rack.
18. Slice into 8 servings.

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Notes:
This dough is basically 100% hydration, so it will be extremely wet and sticky. I used a bread machine and the dough cycle. I have not tried this with a stand mixer or by hand. Silicone spatula was extremely helpful when transferring the dough to the pan. Store in a paper towel lined Ziploc bag, or double wrap and freeze. The crumb is very open and airy. It stays soft for days, and regains its fluff when you microwave for 15-20 seconds at 50%. It toasts well, and you can bend it in half without it crumbling apart. I may experiment adding more vital wheat gluten, but am satisfied with this amount for now. On my next round, I want to bump down the hydration for a slightly tighter crumb. When I get a chance, I’ll add to the blog post on how to calculate for different sized loaf pans.