@xl.illy_: จบคาบแล้ว! #05 #มหิดล

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Monday 09 September 2024 11:32:37 GMT
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iph05
isunph :
ดูไม่ทันคับ
2024-09-09 12:02:49
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6ofqs
no one else :
ขอพิกัดไอจีหน่อยได้ไหมคับ
2024-09-09 19:14:24
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truly one of our favorite sourdough loaves! cant wait to make french toast with it! 🍂🍎☕️✨ recipe: • 100 g active sourdough starter • 250 g water • 200 g grated apple Honeycrisp, or pink lady  • 50 g whole wheat flour  • 450 g bread flour • 10 g salt reserved • 15 g water reserved for adding in with the salt Cinnamon Sugar Mixture • 45 g unsalted butter  • 80 g brown sugar  • 4 g  ground cinnamon  INSTRUCTIONS: • Mix water & starter together. Then add in flour & mix well. Let sit for 30 mins. • Add in salt & extra eater. Pinch into dough. Let rest for 15 mins. Then add in apples. • Let rest for 15 minutes. • Preform 3-4 rounds of stretch & folds every 30 minutes. • Bulk rise- let dough rest at room temp (75F-78F) until doubled in size (4-6 hours ish). • Prepare cinnamon sugar filling once dough is done rising. • dump the dough out onto the countertop. Gently pull the dough into a 12 by 12 square shape. Dallop most of cinnamon sugar mixture & spread across dough. • Fold one side of the dough to the middle and then the other side of the dough to the middle. Add the rest of the cinnamon sugar mixture on top of that dough. Then roll the dough up into a cylinder or circular shape. Immediately place the dough in the prepared banneton basket • Cover banneton & time for cold fermentation (in fridge for 12+ hours) • Once ready to bake preheat oven + dutch oven at 500 for on hoir. • Score bread. • Turn oven down to 450F & bake with lid on for 30 mins. • Turn oven down to 400F & bake with lid off for 20 mins. • Remove from oven & let cool completely. •Eat with butter & optional if you want it sweeter to add some cinnamon sugar on! #sourdough #sourdoughbread #BakeWithMe #fallbaking #applebaking #applesourdough #inthekitchen #madefromscratch #homemade #homemadebread #cozyathome #fallaesthetic #athome #autumn
truly one of our favorite sourdough loaves! cant wait to make french toast with it! 🍂🍎☕️✨ recipe: • 100 g active sourdough starter • 250 g water • 200 g grated apple Honeycrisp, or pink lady • 50 g whole wheat flour • 450 g bread flour • 10 g salt reserved • 15 g water reserved for adding in with the salt Cinnamon Sugar Mixture • 45 g unsalted butter • 80 g brown sugar • 4 g ground cinnamon INSTRUCTIONS: • Mix water & starter together. Then add in flour & mix well. Let sit for 30 mins. • Add in salt & extra eater. Pinch into dough. Let rest for 15 mins. Then add in apples. • Let rest for 15 minutes. • Preform 3-4 rounds of stretch & folds every 30 minutes. • Bulk rise- let dough rest at room temp (75F-78F) until doubled in size (4-6 hours ish). • Prepare cinnamon sugar filling once dough is done rising. • dump the dough out onto the countertop. Gently pull the dough into a 12 by 12 square shape. Dallop most of cinnamon sugar mixture & spread across dough. • Fold one side of the dough to the middle and then the other side of the dough to the middle. Add the rest of the cinnamon sugar mixture on top of that dough. Then roll the dough up into a cylinder or circular shape. Immediately place the dough in the prepared banneton basket • Cover banneton & time for cold fermentation (in fridge for 12+ hours) • Once ready to bake preheat oven + dutch oven at 500 for on hoir. • Score bread. • Turn oven down to 450F & bake with lid on for 30 mins. • Turn oven down to 400F & bake with lid off for 20 mins. • Remove from oven & let cool completely. •Eat with butter & optional if you want it sweeter to add some cinnamon sugar on! #sourdough #sourdoughbread #BakeWithMe #fallbaking #applebaking #applesourdough #inthekitchen #madefromscratch #homemade #homemadebread #cozyathome #fallaesthetic #athome #autumn

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