Keto Iron Chef’s Keto-Baguette

Keto Iron Chef's Keto-Baguette
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(4 serving size)
Sponge & Dough Method

Dry Ingredients
20g Casein Protein Isolate
20g Whey Protein Isolate
10g Egg White Powder
10g Egg Yolk Powder
40g Inulin Powder
5g Psyllium Husk
2g Xanthan Gum
2g Salt
1g Garlic Powder
1g Ginger Powder
1g Nut Meg Powder
3g Instant Dry Yeast
* Note : The first 7 ingredients above are the Keto-Flour formula for this recipe
For fluffier bread, the Keto-Flour can be changed into this formula : 30g Wheat Protein Isolate 8000, 20g Casein Protein Isolate, 10g Whey Protein Isolate, 10g Egg White Powder, 10g Egg Yolk Powder, 20g Inulin Powder

Wet Ingredients
80g Water
5g Coconut Oil

Whisk all the dry ingredients together except for the instant dry yeast, on a medium bowl

Divide and sclae the whisked dry ingredients into different bowl, which are 40g for the sponge and 60g for the dough

* For the Sponge
Add 1g of instant dry yeast into the bowl and whisk to combine. Then add 40g of water gradually while keep folding using spatula until the mixture become elastic but still quite tacky

Keto Iron Chef's Keto-Baguette

Rest the sponge for 20 minutes until it double in size

Keto Iron Chef's Keto-Baguette

* For the Dough
Combine the fermented sponge with the rest of the dry ingredients and instant dry yeast. Then add 40g of water gradually while keep folding using spatula until the mixture combines and become elastic

Keto Iron Chef's Keto-Baguette

Switch using hands to knead the dough until the dough become very elastic. Then add the coconut oil by also keep kneading until the dough is smooth (use egg yolk powder as the bench flour to get the dough surface smooth faster)

Keto Iron Chef's Keto-Baguette

Shape the dough into a log, then rest the dough for 20 minutes until almost double in size, on a greased baking pan

Keto Iron Chef's Keto-Baguette

Preheat the oven into 300F

Score an arrow marks over the risen dough, then bake for 25 – 30 minutes until the crust is brown

Keto Iron Chef's Keto-Baguette

Serve with cream cheese sauce or it can be use to make Keto-Bruschetta with butter and sprinkles of Italian seasoning

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1 Comment

  1. What is wheat protein isolate?

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