@momobrookelyna: Alors qu’il était juste partit au toilette 😂👀#jeunemaman #maman #foryou #pourtoi #bebe #fille #parano

momobrookelyna

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Monday 17 October 2022 16:20:42 GMT

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jeanbadoos :

Tu ne serai pas un peu jalouse 😏

2022-10-17 17:18:21

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Mounir74200 :

moi aussi j'attends tes réponses t ou 😂🥰🥰🥰

2022-11-09 08:22:38

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Let’s make a raspberry white chocolate sourdough loaf 😋💞 Full recipe: FULL RECIPE: Ingredients: - 100g active starter - 350g purified water (room temp) - Food coloring (optional) - 500g bread flour - 10g salt - 1-2 packs of freeze dried raspberries (I got mine at Trader Joe’s) - White chocolate chips (to your hearts content) Directions: - Add the starter and water to a large bowl and mix. Add food coloring and mix again. - Add in the bread flour and salt then mix until the flour is incorporated and you have a shaggy dough ball. - Cover with a tea towel and rest on the counter for 1 hour. - After one hour, start your stretch and folds. This will be your first of four sets. You will stretch the dough then fold it over itself four times, spinning the bowl each time to grab a different section. Complete your first set of folds. - After 30 minutes, add in some raspberries and chocolate chips. Then proceed with your second set of stretch and folds to start incorporating it all in. Cover the dough and rest for 30 minutes. - After 30 minutes, add more raspberries and chocolate chips. Stretch and fold four times and cover. - After 30 minutes, add in more raspberries and chocolate chips then do your last and final set of stretch and folds. Cover again and let it rest for 6-10 hours or until it has doubled in size. - Flour your surface (rice or bread flour), then flip the bowl over so the dough naturally falls out onto your surface. Spread the dough into a rectangle shape. Add your final layer of raspberries and chocolate chips. Take the right side and fold it in. Then take the left side and fold it in. Then grab the bottom and roll the dough up. Then do push and pulls to form the dough into a ball. Flour your banneton basket. Then take your bench scraper (or your hands) and scoop up the dough and drop it into the banneton with the bottom of the ball facing up). Cover and put it in the fridge overnight to cold ferment. - Preheat your oven to 450 degrees with the Dutch oven inside. - Once the oven has preheated, take your dough out of the fridge. Place your hand on the dough and flip your it out of the basket and onto parchment paper or a bread mat with the smooth side facing up. - You can dust it with more rice flour. Then score your loaf! - Take your Dutch oven out and set in your loaf. - Bake with the lid on for 45 minutes. - Take the lid off and drop the temp and bake for 5-10 more minutes. - Let the loaf cool for 1 hour and ENJOY 🤭

Let’s make a raspberry white chocolate sourdough loaf 😋💞 Full recipe: FULL RECIPE: Ingredients: - 100g active starter - 350g purified water (room temp) - Food coloring (optional) - 500g bread flour - 10g salt - 1-2 packs of freeze dried raspberries (I got mine at Trader Joe’s) - White chocolate chips (to your hearts content) Directions: - Add the starter and water to a large bowl and mix. Add food coloring and mix again. - Add in the bread flour and salt then mix until the flour is incorporated and you have a shaggy dough ball. - Cover with a tea towel and rest on the counter for 1 hour. - After one hour, start your stretch and folds. This will be your first of four sets. You will stretch the dough then fold it over itself four times, spinning the bowl each time to grab a different section. Complete your first set of folds. - After 30 minutes, add in some raspberries and chocolate chips. Then proceed with your second set of stretch and folds to start incorporating it all in. Cover the dough and rest for 30 minutes. - After 30 minutes, add more raspberries and chocolate chips. Stretch and fold four times and cover. - After 30 minutes, add in more raspberries and chocolate chips then do your last and final set of stretch and folds. Cover again and let it rest for 6-10 hours or until it has doubled in size. - Flour your surface (rice or bread flour), then flip the bowl over so the dough naturally falls out onto your surface. Spread the dough into a rectangle shape. Add your final layer of raspberries and chocolate chips. Take the right side and fold it in. Then take the left side and fold it in. Then grab the bottom and roll the dough up. Then do push and pulls to form the dough into a ball. Flour your banneton basket. Then take your bench scraper (or your hands) and scoop up the dough and drop it into the banneton with the bottom of the ball facing up). Cover and put it in the fridge overnight to cold ferment. - Preheat your oven to 450 degrees with the Dutch oven inside. - Once the oven has preheated, take your dough out of the fridge. Place your hand on the dough and flip your it out of the basket and onto parchment paper or a bread mat with the smooth side facing up. - You can dust it with more rice flour. Then score your loaf! - Take your Dutch oven out and set in your loaf. - Bake with the lid on for 45 minutes. - Take the lid off and drop the temp and bake for 5-10 more minutes. - Let the loaf cool for 1 hour and ENJOY 🤭

🖤🍃#dao_oo20

🖤🍃#dao_oo20

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