Bread Tutorial
- Videos and Keto Bread Recipes from @keto.luna Instagram
Yeasted
- Keto Bi-color Croissants Test 1 (not gluten free)
- Keto Shokupan v3 Test 1 (not gluten free)
- Keto Shokupan v2 Test 5 (not gluten free)
- Keto Bread 39% vital wheat gluten Test 6 (not gluten free)
- Keto Brioche
- Keto English Muffins
- Keto Milk Bread
- Keto Sandwich Bread Test 1 (not gluten free)
- Keto Breadcrumbs
No Yeast
You are my Keto Hero! I've made the chocolate chip cookies and they're AMAZING. I've also made the brioche twice and while the taste is spot on, they failed to rise much on the second rise both times I made the recipe. After the first rise, the dough looks and feels perfect but after I break apart the risen dough ball and shape the buns, the buns fail to rise much, resulting in an overly dense brioche roll. Any suggestions on what I may be doing wrong? I am using the oven and a bowl of hot water as a proofing box, per your suggestion, and it works great for the first rise but alas, no go with a second rise after dividing the dough ball into the buns. Thought I'd ask for your thoughts before I go through a round three. Thank you!
ReplyDeleteHello! Thank you so much for trying the recipe! I've been playing around with different methods, and perhaps you can give this a shot. Make a sponge and only do 1 rise (since the sponge will have yeast in it). You can find the sponge method in detail on the Keto Yeast-Raised Doughnuts recipe: http://ketotestkitchen.blogspot.com/2018/02/keto-yeast-raised-doughnuts-test-2.html I'm wondering if this may be the better method for this keto flour. Please let me know if you give it a try. I will also need to revisit the brioche recipe. Thanks again!
DeleteUnfortunately, this method didn't work any better this time. Sponge doubled in size and I incorporated the rest of the ingredients with it. Once I shaped the dough into buns, however, they rose only minimally over a four hour period in my oven proofing box. The dough was gorgeous--smooth and elastic. I had to knead it about 30 minutes though to get to a successful windowpane test and I wonder if that was just too much and affected the rise of the shaped buns.
DeleteThanks for the feedback! Did you use a stand mixer or were you kneading by hand? I'm going to see if I have some time this week to try these again (with better notes) :)
DeleteGood 'ole Kitchenaid stand mixer...I will definitely give it another try, though...I have brioche envy from the pics of successful batches I'm seeing in Instagram! ;-)
DeleteThanks so much for the feedback! I will try the sponge method this weekend and report back with results. =)
ReplyDeleteGoing to make another attempt at the brioche! I'm pretty familiar with making a sponge and that sounds like a good idea. Can you let me know if you used the sponge with all the water in Part A of the brioche recipe, let it proof, and then just added the eggs and rest of Part A, then did Part B, let the buns or loaf rise in the turned off oven with water as a proofing box?
ReplyDeleteResults: I made the sponge with all the water, the keto flour, and the yeast. I ended up then having to add 50 g more keto flour to get to a relatively workable dough (it was a little sticky). Next time I will add half the water with the yeast and flour for the sponge and then see how much more I need to gather the dough. The buns still came out pretty well. Progress!! And half a bun heated up with Brie was soooo yummy!
DeleteThanks so much for the feedback! This flour is so finicky! I'll try again using the sponge method to get some preliminary water amounts.
DeleteFantastic! I am still in process with this new method for the brioche. I followed the same process you detail in your post and the buns are in my "proofing box" rising...very slowly. Do you recall how long it took for yours to rise sufficiently?
ReplyDeleteUnfortunately, mine rose only minimally =( ...see my post above RE results of this test with the sponge method. The flavor is lovely...just need to figure out texture/rise.
DeleteHello, I usually have to wait about 2-3 hours for them to feel ready enough. They don't get as wobbly as the regular flour versions. I'm wondering if I can make it closer to that (more fluff). Testing continues!!
DeleteThank you for sharing this data its really helpfull for us. Shikha Mahajan is the best Top Online Dietitian in Delhi
ReplyDelete