Before Keto, I was baking a lot of sourdough, and THOSE PEOPLE talk a lot about hydration – the ratio by weight of the water to the various flours used. http://www.kingarthurbaking.com/blog/2023/01/11/bread-hydration
I just made this http://www.thehungryelephant.ca/2020/04/23/keto-bread-with-vital-wheat-gluten/
That works out to be 56% hydration. I actually added a little more water. The dough was CRAZY stiff. The recipe called for using a stand mixer, which I don't have. I worked it as hard as I could with a dough whip, then kneaded it thoroughly before fermenting. It was starting to resemble a normal dough, but it never quite came together.
High hydration doughs have their own issues, but it seems like upping the water in this type of yeasted keto bread might be in order. Am I wrong? Who here has gone down that road?
by Just-Cash289