Keto Bread, 39% VWG Test 6

Total Time: 7 hr 30 min = 2 hr 30 min (prep), 4 hr (rest), 1 hr (cook)
Yields: 18 slices
Difficulty: Advanced
Macros: 99 cal, 1. 2 g net carb, 3. 1 g fat, 12. 9 g protein
Allergens: Contains Vital Wheat Gluten

Original Instagram link: https://www.instagram.com/p/Bp2YJB2Aymu/
Bread Tear video: https://i.imgur.com/s6FMb1z.mp4

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50.3% Sponge:

• 99 g water, 100 F / 37 C
• 0.5 g (1/8 tsp) instant yeast
• 48 g keto flour
• 52 g vital wheat gluten

15.1% Water Roux:

• 50 g water
• 10 g keto flour

Final Dough:

• 45 g water, 100 F / 37 C
• 4 g (1 tsp) instant yeast
• 33 g (1 large, lightly beaten) egg, room temp; reserve extra for egg wash
• sponge (above)
• water roux (above)
• 101 g keto flour
• 121 g vital wheat gluten
• 11 g heavy cream powder
• 40 g sweetener
• 4 g (1 tsp) salt
• 40 g butter, room temp

Directions - Sponge:

1. Dissolve yeast in water, and let sit 5-10 min.
2. Stir in remaining ingredients.
3. Cover and let ferment for 2 hr in a turned OFF oven with the oven light switched on.

Directions - Water Roux:

1. Heat ingredients on med-low until pudding texture.
2. Set aside to cool slightly.

Directions - Final Dough:

1. In a bread machine or stand mixer or bowl, dissolve yeast in water, and let sit for 5-10 min.
2. Add the remaining ingredients EXECPT the butter, and knead until a smooth ball forms.
3. Knead in the butter until you can stretch the dough without it tearing (window pane test).
4. Cover and let rise for 2 hrs or until double in size.
5. Divide into portions, shape into balls, cover and let rest for 10-15 min.
6. Roll into a rectangle the width of your pan, then roll into cinnamon roll from the short side.
7. Flatten and repeat.
8. Place in baking pan, cover, and do a final rise for 2-3 hrs or until double in size.
9. Brush tops with leftover egg.
10. Place in fridge to chill for at least 15 min.
11. Preheat oven to 300 F / 150 C.
12. Place bread in, and immediately turn oven down to 265 F / 130 C.
13. Bake for 60 min, or until internal temp is at least 190 F / 88 C.
14. Crack open oven, and leave it in for 5-10 min.
15. Remove from oven.
16. Immediately brush melted butter or heavy cream on the crusts.
17. Let absorb for 5-10 min, then transfer bread to wire rack.
18. Cool at least 20 min before tearing apart, or cool completely before slicing.
19. Store in ziploc bag.

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Notes:
I increased the final dough weight this time to make it fill out better. Final dough weight was around 640g. A 9x5-inch loaf pan can hold 1850g total volume of water. The dough to pan ratio for this is around 2.8, so 1850g ÷ 2.8 = 661g. I think you can increase the final dough weight a little more if you wanted. Next time I might play with decreasing vwg content, but for now I’m quite happy with how this version turned out.