Keto Shokupan v2 Test 5

Total Time: 4 hr 30 min = 70 min (prep), 30 min (bulk fermentation), 2 hr (final rise), 50 min (bake)
Yields: 4x4-inch square loaf, 8 slices
Difficulty: Advanced
Macros: 108 cal, 1 g net carb, 4. 9 g fat, 10. 9 g protein
Allergens: Contains Vital Wheat Gluten

Original Instagram link: https://www.instagram.com/p/BuN8-OFAWJU/
Basic Bread Tutorials

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Keto Flour Mix:

• 55 g keto flour
• 60 g vital wheat gluten

Water Roux:

• 35 g water
• 7 g keto flour mix (above)

Final Dough:

• 20-30 g water, room temp
• 4 g (1 tsp) instant yeast
• 4. 5 g inulin fiber (optional)
• 53 g (1 large, lightly beaten) egg, room temp
• water roux (above)
• remaining keto flour mix (above)
• 10-20 g sweetener
• 10 g heavy cream powder
• 2 g (1/2 tsp) salt
• 1 g white food powder (optional)
• 15-30 g butter, room temp

Directions - Water Roux:

1. Heat ingredients on med-low until pudding texture.
2. Set aside to cool slightly. Press plastic wrap to surface, and chill in fridge until ready for use.

Directions - Final Dough:

1. In a food processor, bread machine or stand mixer or bowl, whisk together dry ingredients including yeast.
2. Add the wet ingredients EXECPT the butter, and knead until a smooth ball forms and the sides of the bowl are fairly clean.
3. Add butter, and knead until you can stretch the dough without it tearing and you can see light through it (windowpane test).
4. Lightly grease a bowl and the top of the dough, cover with plastic, and let bulk ferment in a warm place for 30-60 min or until double in size.
5. Cut and weigh out 210-225g of dough. You can make mini buns with the remaining dough, or save to use as pâte fermentée for your next bake.
6. Shape into a ball with a smooth taut surface, cover with a moist paper towel, and let rest for 10 min.
7. Roll into a rectangle the width of your pan, then roll into cinnamon roll from the short side.
8. Place in baking pan, cover with plastic, and do a final rise for 1-2 hrs or until the dough reaches 1/4" under the rim.
9. Place bread in a cold oven, and turn oven on to 265 F / 130 C.
10. Bake for 50-55 min, or until internal temp is at least 200 F / 93 C.
11. Remove from oven, cover with a dry kitchen towel, and cool on a wire rack.
12. Cool at least 30 min before slicing.
13. Store in ziploc bag at room temperature up to a week.

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Notes:
I previously had 230g dough, but there was ballooning (even with 220g). Windowpane is extremely important. Your dough will not rise if you do not achieve windowpane. The dough should be strong enough that you can flap the dough back and forth while stretching it with both hands.  If you pull and it tears, that means you need to knead longer; it can take 60+ min to achieve windowpane. Food processor kneading method is extremely fast (5 min; recommended method).  Please be patient with your dough.  The dough is ready to bake when you touch it and it feels extremely delicate and airy (you might even hear fizzy sounds when you poke it). If you poke it and it feels rubbery/bouncy, then it needs more time.  If it rises above the rim, then you can leave the lid off, brush with a bit of egg, heavy cream, or butter, and bake as directed.  If it gets too dark, cover with foil. My latest bakes are using the higher end of the ingredient weight range (e.g. 30g water, 20g sweetener, 30g butter).  I've tried 40g butter, but it starts getting tricky if you try to squeeze in any more.