Low Carb Bread (KVK 100% Mix)
Low Carb Bread based on KVL 100% Mix
Ingredients
Ingredients:
- 10000 g – 100% KVL 100% Mix
- 300 g – 3% Fresh Yeast
- 7100 g – 71% Water approx.
Decoration:
- Maise grits
Working method
- Mix ingredients approx. 10-12 minutes in low gear for good water absorbtion, then knead approx. 2-4 minutes in high gear.
- Dough temperature approx. 26°C.
- Scale dough pieces approx. 500 grams and rounding.
- First proof approx 10 minutes
- Mould into a smal tin bread, if desired decorate with maise grits and place the dough pieces into baking tins.
- Final proof approx. 50-60 minutes.
- Baking time approx. 40-42 minutes. Start at 275°C and then set after 5 minutes the oven back to 235°C and bake the remaining time at this temperature.
