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Old 04-16-2017, 02:05 AM   #61
uhuschnu
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So while I've been reading (and loving!!) this forum forever now, I finally created an account to post a comment in this thread .

Made half of the recipe yesterday and turned it into rolls. Hands down the best lc yeast dough I have made until now (have already experimented quite a lot - tried dough for pizza, donuts or puff pastry with a mix of almound flour and whey before and while that was ok, it always turned out too dense or dry and all of the mixes I've tried for bread/rolls ended up either rubbery or somehow like a moist sponge and were turned into breadcrumbs )

I used half of the amount of everything (just regular instant yeast, no special brand) and activated the yeast with a bit of sugar and handwarm water, left it in the oven until it was very foamy with the light on and put my egg an the tbsp of butter in the oven as well to get a little warmer, since both came from the fridge.

Apart from the salt I seasoned the dry ingredients* with a bread seasoning mixture (Brotgewürz in Germany). I added half a tsp of soda and one tsp of ACV together with the yeast and butter and kneaded everything by hand for about 7-8 minutes, until the gluten had formed but wasn't too stringy. It still felt stickier thand a hc yeast dough after so much kneading does, though.
Let it rest in a plastic bowl with some cling wrap on it (again in the oven with the light on, but oven turned off) for a little more than an hour. The dough had about doubled in size and felt very fluffy and airy (still very sticky though).
I didn't really knead it again, just ripped of pieces and carefully shaped them into (a little weird looking) rolls and one bagel and let them sit on the parchment paper covered with cling wrap while the oven heated up.
I'd put a mug with water into the oven before, because, as I said, my other yeast dough experiments always turned out pretty dry. The rolls were in there for about 20 minutes.

*The golden flax seed meal I have (that's been unused in my kitchen for about a year, since I always feel it gives a slimy motuhfeel to baked goods, which I really don't like) is defatted - as most seed and nut meals in Germany are, since they're byproducts from oil-making. It has about 10% fat - that probably affects the outcome of every dough. Still I haven't changed the amount of fat in the recipe - and as it turned out, I don't need to. No slimy mouthfeel, no wet sponge or rubber ball, even with using that much gluten. I will definitely have to experiment with a bit of flax meal, combined with the oat fiber in my yeast dough experiments, since it seems to be able to counteract the rubberiness of gluten and still have a nice, airy texture. As soon as I figure out how to insert pictures here, I'll upload them ).
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Old 04-16-2017, 02:27 AM   #62
uhuschnu
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Figured out how to attach pictures...

...hope, this works

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Old 04-16-2017, 12:51 PM   #63
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I made this bread today with a few minor tweaks. It had a lovely aroma, a great crunchy crust and a good texture. I used Wheat protein isolates instead of the wheat gluten—1/2 c wpi 8000 and ¾ c wpi 5000—because that's what I had. I also used 2 tsp of rapid rise yeast instead of a tbsp of SA yeast. It rose beautifully and baked well and was delicious! Since both of the wpi's are higher in protein (90%&95%) than wheat gluten(70%), the resulting slices are a little lower in carbs. I used 1 tbsp Swerve instead of 4, but I'll use more next time, maybe a little Ideal brown or add a quarter tsp of molasses.

Last edited by dianafoot; 04-16-2017 at 12:57 PM..
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Old 04-16-2017, 12:54 PM   #64
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This bread did rise more quickly than others have found--not sure if it was because of the rapid rise yeast or the wpi 5000 I used, but after 30 minutes it was well-risen. Then I had to wait 12 minutes for my oven to preheat, so the bread over rose and then fell a little during and after baking. Still had a great texture and flavor, though--if I had just eaten it and not seen it, I would never known that it had fallen a little bit.

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Old 04-16-2017, 01:02 PM   #65
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Quote:
Originally Posted by tulipsandroses View Post
Sorry, I meant 1/4 cup of Einkorn Flour!! Not 1/2 cup

T&R, did you substitute 1/4 c of einkorn flour for 1/4 cup of gluten flour, or 1/4 cup of einkorn for 1/2 cup of gluten flour? In other words was your substitution 1:1?
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Old 04-16-2017, 02:35 PM   #66
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whoa, I did the carb counts for the bread that I made and the calories and carbs are a good bit less when you use the wheat protein isolates. At 70 calories and 0 carbs per 1/4 cup, that makes the calories from the two wpi's 350 and the carbs 0. The amount of vital wheat gluten in the recipe for this loaf is 600 calories and 15 g carbs. My loaf of 16 slices has 63 calories and .4 g carbs per slice, even with all the butter, eggs, and flax. Can't get any better than that!

Last edited by dianafoot; 04-16-2017 at 02:40 PM..
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Old 04-16-2017, 02:39 PM   #67
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I'm risking being a very chatty member, here, lol, but I had to get in one last comment about this wonderful bread. I cut a slice in half and toasted it with butter, garlic, salt, and a little sprinkling of Italian herbs. Oh. My. Goodness. Real crusty garlic toast! Even DH like it and he never wants to eat my "breads".
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Old 04-20-2017, 02:10 PM   #68
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I sub WPI for VWG all the time to reduce carbs. It really makes a difference and doesn't affect the recipes much at all.
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Old 04-20-2017, 04:25 PM   #69
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I sub WPI for VWG all the time to reduce carbs. It really makes a difference and doesn't affect the recipes much at all.
Thanks to KevinPA for sharing this with us. Miss him
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Old 04-21-2017, 01:09 PM   #70
dianafoot
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I sub WPI for VWG all the time to reduce carbs. It really makes a difference and doesn't affect the recipes much at all.
I think the WPI's taste better than wheat gluten, too. I have stashes of both from many years ago when Jena Marie had bread mixes on her great low carb blog--they had a little actual bread flour in them, but oh, were they great mixes! Then along came Kevinpa with his fabulous experiments and off we went! Only thing was, I could never get used to the taste of Carbalose, even diluted, in his mixes. I think this bread is really good with no off tastes, and I'm going to experiment with substituting lupin flour for some of the flax meal next.
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Old 04-22-2017, 08:02 AM   #71
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I miss Kevin so much. He was brilliant, witty, generous, and always willing to help "debug" a recipe. Can't believe it has been six years.
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