Hello everyone! About a week ago I made a post about FG Flour and compared it to regular bread flour as an experiment. ~~whoops just realized I spelled Fiber Gourmet wrong in the title~~ I had noted that the FG Flour was overall more dense, tore apart more easily but was still very good, but it could have been improved.
I took inspiration from E4CM. His recipe was good, overall the bread came out chewy and not really what I would opt for in an optimal bread (it also tasted more sour since he used quite a bit of vinegar). Link here: https://www.youtube.com/watch?v=D5AFlTF7Imk
15g dough conditioner (low calorie breads use dough conditioner so I opted for this to replicate them, BUT BETTER) 270g 1% milk, warmed to 95~105 deg F
10g instant yeast (put this into the warm milk for 10min, should see some foam/bubbles)
20g honey <- has more water content but will still help because this dough NEEDs water
28g melted butter
3~5g (1 tsp) white vinegar (using less than 2% as per other low calorie bread brands, honestly might forgo this since this kinda gives it a bit of a sour taste that I’m not that fond of)
7g salt
30g water
Note: My failed dough used 260g FG and 70g VWG (~21%) I’m not sure if that had an impact or not on gluten structure or not but I’m pretty happy with the 33% VWG. I also used melted butter, milk, honey and water right away in my failed dough.
Steps are from Ethan Chlebowski’s Sandwich Bread video… except do NOT and I repeat DO NOT put the butter in with all the ingredients right away, I did this with my failed dough which did not want to come together and kept tearing. Now I could’ve have kept kneading it but I was not about to do that for who knows how long.
To get my successful loaf I let it rest for 30min after mixing, then I stretched and folded my dough for 1 hour (with 30min intervals), then I melted butter let it cool down and then added it to the top of my dough in my mixing bowl I then folded the butter into my dough. After that I transferred my dough to a floured surface and went absolutley ham at it…the technique was slap and fold, just keep doing that for 10 minutes. Rest 30 min in bowl, come back dust surface and slap and fold for another 5~10 min. After that follow what Ethan Cheblowski did for his recipe.
Additional notes:
My god is this bread GOOD, like it’s tastes like REAL BREAD, and not like those lower calorie breads you find in the store. REAL. SANDWICH. BREAD. The only thing I would change is maybe get rid of the vinegar and also test out 20g sugar instead of 20g honey. Other than that I might play with ratios but this… this is damn near perfection people.
Thanks to u/steakandtates for showing me making a good bread was possible, I was going to give up since FG said “The flour is not intended for use in any sort of bread-like products. It is not recommended to be used as a replacement for bread flour.” But no it IS possible!!!
One-Permission1917
Do you have macros for this?
Reasonable-Quarter-1
Any chance you could make this in a bread machine?
4 Comments
Hello everyone! About a week ago I made a post about FG Flour and compared it to regular bread flour as an experiment. ~~whoops just realized I spelled Fiber Gourmet wrong in the title~~
I had noted that the FG Flour was overall more dense, tore apart more easily but was still very good, but it could have been improved.
I took inspiration from E4CM. His recipe was good, overall the bread came out chewy and not really what I would opt for in an optimal bread (it also tasted more sour since he used quite a bit of vinegar). Link here: https://www.youtube.com/watch?v=D5AFlTF7Imk
Instead of following E4CM’s instructions I opted for Ethan Chlebowski’s:
https://www.ethanchlebowski.com/cooking-techniques-recipes/sandwich-bread-white-bread-cinnamon-swirl-everything-bagel
Recipe:
220g FG Flour
110g vital wheat gluten (33% VWG)
15g dough conditioner (low calorie breads use dough conditioner so I opted for this to replicate them, BUT BETTER)
270g 1% milk, warmed to 95~105 deg F
10g instant yeast (put this into the warm milk for 10min, should see some foam/bubbles)
20g honey <- has more water content but will still help because this dough NEEDs water
28g melted butter
3~5g (1 tsp) white vinegar (using less than 2% as per other low calorie bread brands, honestly might forgo this since this kinda gives it a bit of a sour taste that I’m not that fond of)
7g salt
30g water
Note: My failed dough used 260g FG and 70g VWG (~21%) I’m not sure if that had an impact or not on gluten structure or not but I’m pretty happy with the 33% VWG. I also used melted butter, milk, honey and water right away in my failed dough.
Steps are from Ethan Chlebowski’s Sandwich Bread video… except do NOT and I repeat DO NOT put the butter in with all the ingredients right away, I did this with my failed dough which did not want to come together and kept tearing. Now I could’ve have kept kneading it but I was not about to do that for who knows how long.
To get my successful loaf I let it rest for 30min after mixing, then I stretched and folded my dough for 1 hour (with 30min intervals), then I melted butter let it cool down and then added it to the top of my dough in my mixing bowl I then folded the butter into my dough. After that I transferred my dough to a floured surface and went absolutley ham at it…the technique was slap and fold, just keep doing that for 10 minutes. Rest 30 min in bowl, come back dust surface and slap and fold for another 5~10 min. After that follow what Ethan Cheblowski did for his recipe.
Additional notes:
My god is this bread GOOD, like it’s tastes like REAL BREAD, and not like those lower calorie breads you find in the store. REAL. SANDWICH. BREAD. The only thing I would change is maybe get rid of the vinegar and also test out 20g sugar instead of 20g honey. Other than that I might play with ratios but this… this is damn near perfection people.
Thanks to u/steakandtates for showing me making a good bread was possible, I was going to give up since FG said “The flour is not intended for use in any sort of bread-like products. It is not recommended to be used as a replacement for bread flour.” But no it IS possible!!!
Do you have macros for this?
Any chance you could make this in a bread machine?
What’s macros for whole loaf?