@basiclighty:

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Monday 21 October 2024 04:15:15 GMT
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2024-10-25 15:25:24
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No Yeast, Just Magic: The Ultimate Sourdough Ciabatta! 🤤 Thin crust, tender crumb, and only sourdough starter—no commercial yeast needed! 🍞✨ This ciabatta recipe will make you fall in love with baking all over again. I’m obsessed with how simple ingredients can create such magic! 🥖 Whether you’re a beginner or a seasoned baker, this is your sign to try sourdough ciabatta at home. 350 g all purpose flour or bread flour  70 g whole wheat flour  315 g water 105 g sourdough starter (100%) 9 g salt  1. Mixing Ingredients: Combine water, sourdough starter, and flour until fully incorporated. Let it rest for 30-40 minutes (autolyse).  2. Adding Salt: After the autolyse, add salt and mix until fully dissolved into the dough. Ensure the salt is distributed evenly. Let the dough rest for 30-40 minutes.  3. Coil Folds: Perform three series of coil folds, spacing them 30-40 minutes apart. These folds help develop gluten strength.  4. Bulk Fermentation: Let the dough ferment until it rises by 60%-100% in volume, depending on your preference. This step can vary based on room temperature and starter activity.  5. Cold Retardation: Transfer the dough to the refrigerator and let it rest overnight (8-12 hours) for flavor development and easier shaping.  6. Dividing into portions (6-8pcs) Let it rest for 30 minutes - 1 hour at room temperature.  7. Baking: Preheat your oven with a baking stone (steel) or Dutch oven to 230°C (450°F). Bake with steam for the first 12 minutes for a crusty exterior, then remove steam and bake until the crust is deep golden brown. ❤️ Patience is key, and don’t forget to enjoy the process! Tag me when you bake yours—I’d love to see your creations! #ciabatta #sourdoughciabatta #BakeWithMe #BreadGoals #FoodieLove #InstaBaker #HomeBakingAdventures #BreadLovers #BakingObsession #SourdoughMagic #FromScratch #BreadBakingCommunity#sourdoughciabattarecipe #чіабатаназаквасці#закваска#zakwas#ciabattanazakwasie #CiabattaBread #SourdoughBaking #NoYeastBread #HomemadeBread #ArtisanBread
No Yeast, Just Magic: The Ultimate Sourdough Ciabatta! 🤤 Thin crust, tender crumb, and only sourdough starter—no commercial yeast needed! 🍞✨ This ciabatta recipe will make you fall in love with baking all over again. I’m obsessed with how simple ingredients can create such magic! 🥖 Whether you’re a beginner or a seasoned baker, this is your sign to try sourdough ciabatta at home. 350 g all purpose flour or bread flour 70 g whole wheat flour 315 g water 105 g sourdough starter (100%) 9 g salt 1. Mixing Ingredients: Combine water, sourdough starter, and flour until fully incorporated. Let it rest for 30-40 minutes (autolyse). 2. Adding Salt: After the autolyse, add salt and mix until fully dissolved into the dough. Ensure the salt is distributed evenly. Let the dough rest for 30-40 minutes. 3. Coil Folds: Perform three series of coil folds, spacing them 30-40 minutes apart. These folds help develop gluten strength. 4. Bulk Fermentation: Let the dough ferment until it rises by 60%-100% in volume, depending on your preference. This step can vary based on room temperature and starter activity. 5. Cold Retardation: Transfer the dough to the refrigerator and let it rest overnight (8-12 hours) for flavor development and easier shaping. 6. Dividing into portions (6-8pcs) Let it rest for 30 minutes - 1 hour at room temperature. 7. Baking: Preheat your oven with a baking stone (steel) or Dutch oven to 230°C (450°F). Bake with steam for the first 12 minutes for a crusty exterior, then remove steam and bake until the crust is deep golden brown. ❤️ Patience is key, and don’t forget to enjoy the process! Tag me when you bake yours—I’d love to see your creations! #ciabatta #sourdoughciabatta #BakeWithMe #BreadGoals #FoodieLove #InstaBaker #HomeBakingAdventures #BreadLovers #BakingObsession #SourdoughMagic #FromScratch #BreadBakingCommunity#sourdoughciabattarecipe #чіабатаназаквасці#закваска#zakwas#ciabattanazakwasie #CiabattaBread #SourdoughBaking #NoYeastBread #HomemadeBread #ArtisanBread

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