Bakers of ChiefsPlanet... show us your breads (and other baked goods)!

[unlurking]

Still trying to come up with the perfect low carb sandwhich bread. Super close. ~3.5g per slice. Main issue now is getting the timing right to stop the sides from caving in a pullman pan.

[Mephistopheles Janx]

Originally Posted by unlurking

Still trying to come up with the perfect low carb sandwhich bread. Super close. ~3.5g per slice. Main issue now is getting the timing right to stop the sides from caving in a pullman pan.

Those are some mighty impressively even cuts on that bread. Overproofing often causes the waistline you are trying to avoid but I have no idea if that is the case or if it the low carb aspect of the bread making it do that on yours.

Any particular reason why you use a pullman tin?

[unlurking]

Originally Posted by Mephistopheles Janx

Those are some mighty impressively even cuts on that bread. Overproofing often causes the waistline you are trying to avoid but I have no idea if that is the case or if it the low carb aspect of the bread making it do that on yours.

Any particular reason why you use a pullman tin?

Yeah, that knife came with the bread box/board. I actually use a much nicer/sharper 9.5" knife and a slicing guide that kinda/sorta doesn't suck. lol

I use the pans mostly to make it easier to portion carbs, but also because I really love the conformity. With regular pans I always ended up with a pretty significant difference in height for the middle slices vs end slices.

1st and 2nd rise are both ~45-60 minutes. That bread is actually much better than previous attempts. I converted an open pan recipe to low carb without taking into consideration the pullman holding in the steam. Taking the lid off 10 minutes before finish helped a lot. Going to experiment taking a lid off 15 minutes early as well as cooking a loaf 5 minutes longer since I cook 3 small pans at a time.

[htismaqe]

Originally Posted by unlurking

Yeah, that knife came with the bread box/board. I actually use a much nicer/sharper 9.5" knife and a slicing guide that kinda/sorta doesn't suck. lol

I use the pans mostly to make it easier to portion carbs, but also because I really love the conformity. With regular pans I always ended up with a pretty significant difference in height for the middle slices vs end slices.

1st and 2nd rise are both ~45-60 minutes. That bread is actually much better than previous attempts. I converted an open pan recipe to low carb without taking into consideration the pullman holding in the steam. Taking the lid off 10 minutes before finish helped a lot. Going to experiment taking a lid off 15 minutes early as well as cooking a loaf 5 minutes longer since I cook 3 small pans at a time.

Really love that you're doing this. We haven't tried yet but are considering it. We've implemented low carb substitutes for a lot of starches already. Meatloaf using almond flour as a binder, for example, is wonderful.

[unlurking]

Originally Posted by htismaqe

Really love that you're doing this. We haven't tried yet but are considering it. We've implemented low carb substitutes for a lot of starches already. Meatloaf using almond flour as a binder, for example, is wonderful.

I just feel so much better not eating bread, which really sucks since I love bread. I'm at the point where I've finally gotten it down enough to replace sandwich bread. Now it's just a matter of continuing to tweak.

Would love to try converting that Babka to low carb, it looks amazing!

Made some mini-baguettes for garlic bread to go with my low carb pasta that turned out pretty good.

[KCUnited]

I know nothing about baking but have always wondered about the ability to use my spent homebrew grains for a low(er) carb bread

a) would it be all that much lower in carbs?

b) would it taste good as most if not all of the sugar has been "washed" from the grains?

[unlurking]

Originally Posted by KCUnited

I know nothing about baking but have always wondered about the ability to use my spent homebrew grains for a low(er) carb bread

a) would it be all that much lower in carbs?

b) would it taste good as most if not all of the sugar has been "washed" from the grains?

I thought about that too, and while it sounds like an awesome idea, I have to imagine it loses a lot of flavor. Not to mention the amount of time spent drying it out and flouring it. If you try it, definitely go with something that has a heavier malt grain bill? I'd be curious to know your results if you try.