Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
scott123

Low Carb Bread

Recommended Posts

I am in the process of developing a low carb bread/pizza crust. I have two versions at the moment. One is a combo of soy flour, almond flour and wheat protein isolate and the other version subs vital wheat gluten for the isolate. So, from a perspective of sustaining the yeast, the WPI version will rely entirely on added sugar, whereas the VWG version will work with both added sugar as well as the trace amount of starch in the gluten flour.

My goal is to add just enough sugar to sustain the yeast for the duration of it's lifecycle, and no more, keeping residual sugar content to the barest minimum.

My first plan of attack will be to utilize a wet sponge method with frequent whisking to encourage an aerobic environment for the yeast.

The second part of my plan will be to mix 8 small batches of dough, each with slightly more table sugar than the last, and then observing the rise I get from each.

Would you have any other ideas that might help me in my quest?

Share this post


Link to post
Share on other sites
I am in the process of developing a low carb bread/pizza crust.  I have two versions at the moment.  One is a combo of soy flour, almond flour and wheat protein isolate and the other version subs vital wheat gluten for the isolate. So, from a perspective of sustaining the yeast, the WPI version will rely entirely on added sugar, whereas the VWG version will work with both added sugar as well as the trace amount of starch in the gluten flour.

My goal is to add just enough sugar to sustain the yeast for the duration of it's lifecycle, and no more, keeping residual sugar content to the barest minimum.

My first plan of attack will be to utilize a wet sponge method with frequent whisking to encourage an aerobic environment for the yeast.

The second part of my plan will be to mix 8 small batches of dough, each with slightly more table sugar than the last, and then observing the rise I get from each.

Would you have any other ideas that might help me in my quest?

Hi Scott 123,

    Sounds like you've got a pretty good testing system in place, so I wouldn't mess with that. However, you may find that you don't need any sugar at all in either version as there is plenty of glucose in the endosperm of the various flours you are using to sustain the yeast, especially if you ferment slowly and at moderately cool temperatures (75-80 degrees, plus or minus). Of course, it will taste better with some sugar (or honey), but then there's those "nasty" carbs again (or you could try Splenda or some form of sucrolose).  The biggest challenge for low carb bread makers is trying to get a product that is as satisfying as normal bread. It's hard because wheat flour is, especially when fermented properly, so naturally sweet ad tasty. My suggestion to low carb advocates is to bite the bullet during the early stages of your diet and stay off all bread for the proscribed period. Then, a few weeks later, when you're ready to add it back into your eating plan, focus on high fiber, whole grain breads. More and more bakeries (and home bakers) are getting quite good at making these. Besides my books, the old "Laurel's Kitchen Bread Book," has some great recipes for whole grain and multi grain breads.

Share this post


Link to post
Share on other sites

Thank you for your kind and thoughtful reply. The thought that almond and soy flour might have sufficient glucose for yeast growth would never have occured to me. I will make sure to include a sugarless control in my testing.

And your cold turkey/whole grain approach is very sage advice as well.

Before jumping on the low carb bandwagon, I was having a great deal of success with long cool rise breads. Although wheat plays a huge role in contributing flavor (obviously), doesn't the yeast play a role as well in that it creates different by products at lower temperatures than at higher ones?

I am thinking about utilizing a long cool rise with my low carb bread.

Share this post


Link to post
Share on other sites

Yes, go for it. Long, slow rise adds more acidity, which translates to better flavor (unless you overferment, which means you tipped over the alcohol/sugar balance). That's why less yeast is better than more--but it may take some trial and error before you get the time/temp./ingredient balance just right. But you're so organized and systematic that I think you'll nail it rather quickly. Let me know when you do.

Share this post


Link to post
Share on other sites

You are too kind. If you find yourself in this neighborhood in the near future, my results will be posted here. Especially my pizza crust results as pizza is my raison d'etre :)

When people ask me what books on bread they should get, yours are the one's I recommend. After reading your erudite responses to the members of this forum, it only strengthens my opinion of you as a pinnacle of bread making knowledge. Thank you for gracing this forum with your presence.

Share this post


Link to post
Share on other sites
You are too kind.  If you find yourself in this neighborhood in the near future, my results will be posted here.  Especially my pizza crust results as pizza is my raison d'etre :)

When people ask me what books on bread they should get, yours are the one's I recommend. After reading your erudite responses to the members of this forum, it only strengthens my opinion of you as a pinnacle of bread making knowledge. Thank you for gracing this forum with your presence.

Your very kind. Thank you!

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By trfl
      Dear fellow bakers,
      We have been baking no-knead bread at home for several years and as a family of scientists and engineers, we consistently tried to make it even more easier and convenient. 
      We liked what we ended up with so much that, I decided to start a small company (based in Eindhoven, Netherlands) to make a new bread kit product out of it.
       
      I am seeking your help to know your opinion of the product and how the story is told.
       
      LoafNest is an improvement on no-knead Dutch oven bread making. We took perforated silicone liner designed for professional bread baking and put it into a uniquely designed cast iron casserole. With this improvement, there is no need for shaping or second raising of the bread. You just mix, let the dough raise, pre-heat, pour the dough, bake and done!
       
      So, LoafNest is a no-knead, no-mess, no-cleanup solution for convenient and practical bread making.
       
      The perforated silicone liner is from the same company that makes Silpat mats. Our liner is a more advanced version with perforations that allow radiative, conductive and convective heat to all sides of the bread. It is also rated to a higher temperature (260C/500F)
       
      With less than 5 minutes of active work that can fit into a busy schedule, we hope to reduce the entry barrier for people who are willing to make bread. Our primary targets are people who buy expensive premium bread but want to make their own premium bread at home or people who use bread machines and want to eat better bread.
       
      While it is not a primary target, we also believe this is a nice solution for experienced bakers who want to use a high-humidity, high thermal mass baking environment.
       
      You can find the details and more images on http://trfl.nl/LoafNest  [still a little bit work in progress] and http://trfl.nl/loafnest-gallery 
      What are your impressions of the product? Visually and functionally? What are your thoughts on how the story is told? Any improvement to resonate better with people who are thinking of starting to bake their own bread? Any thoughts on pricing? I would be grateful to your feedback and suggestions.
       
      I am sure, in the end, we all want more people to eat better and healthier bread. So please support me in this endeavor. 
       


    • By Chris Hennes
      Of the many zillions of inclusions they discuss in Modernist Bread, one that I'd honestly never considered was sprouted grains. Apparently I'm out of touch with the "health food" movement! Have any of you made bread with sprouted grains? Can you describe the flavor difference between sprouted versus just soaked? Right now I'm sprouting some rye, but I'm curious about what to expect from the finished product.
    • By KennethT
      Is there a discussion in the book about the purpose of adding ascorbic acid?  I just saw the contest #2 in which the recipe called for it.  I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid.  Does it act as a gluten relaxer?  Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
    • By Kasia
      A SANDWICH TO GO
       
      Today I would like to share with you the recipe for a snack which you can grab and eat "on the go". I know that it is unhealthy. We should celebrate eating and eat calmly and with deliberation. However, sometimes the day is too short for everything on our schedule and we still have to eat. Admittedly, we can sin and go for some fast food, but it is healthier and tastier to prepare something quickly in our own kitchen.

      Today, Camembert cheese and cranberries in a fresh, crunchy roll take the lead role. It sounds easy and yummy, doesn't it? Try it and get on with your day . Today I used a homemade cranberry preserve which was left over from dessert, but if you like you can buy your own.

      Ingredients:
      2 fresh rolls (your favourite ones)
      150g of camembert cheese
      1 handful of lettuce
      2 teaspoons of butter
      2 teaspoons of pine nuts or sunflower seeds
      preserve
      100g of fresh cranberries
      3 tablespoons of brown sugar
      100ml of apple juice

      Wash the cranberries. Put the cranberries, sugar and apple juice into a pan with a heavy bottom and boil with the lid on for 10-12 minutes, stirring from time to time. Try it and if necessary add some sugar. Leave to cool down. Cut the rolls in half and spread with the butter. Put some lettuce on one half of the roll. Slice the camembert cheese and arrange it on the lettuce. Put a fair portion of the cranberry preserve on top of the cheese. Sprinkle with the roast pine nuts or sunflower seeds and cover with the second half of the roll.

      Enjoy your meal!

    • By Dave the Cook
      Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here.
       
      For part two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. The relative lack of flavor compared to long-proofed doughs is offset by the use of whole grains. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
       




  • Recently Browsing   0 members

    No registered users viewing this page.

×