@trycatch.tv: Reply to @e.ele.monooo espero le sea de utilidad la respuesta 😊✌🏻

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Region: CO

Thursday 14 July 2022 15:50:53 GMT

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sebastianrodrig896 :

ojito que Julian esta esperando que le salga karely 😂😂😂

2022-07-15 13:20:45

2

Edy :

hay una página con esos retos para entrevista técnica

2022-07-15 15:32:00

2

Cesar Augusto Bernal Rocha :

Totalmente de acuerdo, cuando estaba en la u mucho conocidos me decían que no buscaban trabajo en el área de tecnología porque no tenía el título o ..

2022-07-14 16:32:59

1

Juan Carlos Morales :

men donde podria mejorar mi logica en programacion

2022-07-14 16:35:08

1

Pardo :

Julián su canal vale oro

2022-07-15 02:45:28

1

programación_RH :

hi, me preguntaba si revisas cv, ? estoy por aplicar a una empresa y quiero feedback.

2022-07-16 13:56:03

1

🐥 :

Puedes hacer tipos de entrevistas técnicas? X fa🥺

2022-08-23 13:21:58

1

Otro random mas :

Julián una pregunta. ¿como hacer llamativo mi CV si no tengo experiencia para así poder hacer pruebas técnicas?

2022-07-14 19:15:02

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Making homemade bread is WAY easier than you think 🤎 NO KNEAD WHOLE WHEAT BREAD @frommybowl 1 3/4 cups all-purpose flour, plus more for dusting 1 3/4 cups whole wheat flour 1/2 teaspoon instant yeast 1 1/2 teaspoons kosher salt 1 1/4 cups room temperature water Add the flours to a large mixing bowl along with the yeast and salt. Form a well in the center of the dough, then pour in 1 1/4 cups of water and mix with a wooden spoon until all of the flour has dissolved. The dough should be thick and lumpy, but if it is too dry, add in the extra 2 tablespoons of water. Cover the bowl with plastic wrap, then set aside and let rest for 12 to 16 hours, until the dough looks loose and has doubled in size. Preheat the oven to 450F; once it’s pre-heated, add a 6 quart (or similar sized) coated dutch oven or cast iron pot to the oven and allow it to preheat (lid off) for 30 minutes. Set a sheet of parchment paper aside. Right before baking, use a spatula to transfer the dough onto a well-floured surface. Dust your hands and the top of the dough with flour as well – be generous! Pull the bottom edges of the dough ball towards the center of the top, pinching well to “shape” it – remember, no kneading! Repeat several times to get a tight ball, then flip the ball onto the sheet of parchment paper so the pinched side is on the bottom. I like to do this right before taking the cast iron out of the oven. Carefully remove the preheated dutch oven, place the parchment paper (and dough) in it, then cover and return to the oven. Bake for 30 minutes covered, then remove the lid and bake for an extra 16 to 18 minutes to get a nice and crispy crust. Remove from the oven and transfer to a cooling rack. Let cool before slicing. Store leftovers in an airtight container at room temperature for up to 5 days, or pre-slice your loaf and store in the freezer for up to 2 months.

Making homemade bread is WAY easier than you think 🤎 NO KNEAD WHOLE WHEAT BREAD @frommybowl 1 3/4 cups all-purpose flour, plus more for dusting 1 3/4 cups whole wheat flour 1/2 teaspoon instant yeast 1 1/2 teaspoons kosher salt 1 1/4 cups room temperature water Add the flours to a large mixing bowl along with the yeast and salt. Form a well in the center of the dough, then pour in 1 1/4 cups of water and mix with a wooden spoon until all of the flour has dissolved. The dough should be thick and lumpy, but if it is too dry, add in the extra 2 tablespoons of water. Cover the bowl with plastic wrap, then set aside and let rest for 12 to 16 hours, until the dough looks loose and has doubled in size. Preheat the oven to 450F; once it’s pre-heated, add a 6 quart (or similar sized) coated dutch oven or cast iron pot to the oven and allow it to preheat (lid off) for 30 minutes. Set a sheet of parchment paper aside. Right before baking, use a spatula to transfer the dough onto a well-floured surface. Dust your hands and the top of the dough with flour as well – be generous! Pull the bottom edges of the dough ball towards the center of the top, pinching well to “shape” it – remember, no kneading! Repeat several times to get a tight ball, then flip the ball onto the sheet of parchment paper so the pinched side is on the bottom. I like to do this right before taking the cast iron out of the oven. Carefully remove the preheated dutch oven, place the parchment paper (and dough) in it, then cover and return to the oven. Bake for 30 minutes covered, then remove the lid and bake for an extra 16 to 18 minutes to get a nice and crispy crust. Remove from the oven and transfer to a cooling rack. Let cool before slicing. Store leftovers in an airtight container at room temperature for up to 5 days, or pre-slice your loaf and store in the freezer for up to 2 months.

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