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@hasan.othman400: What is your favourite color?🤔#mercedes #dreamcar

Hasan Othman
Hasan Othman
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Region: DE
Thursday 24 October 2024 09:11:36 GMT
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Comments

hilton_402
Hilton :
The purple hitting hard
2024-12-11 19:45:01
1
mariovelas57
🐢Mario :
Black
2024-10-31 01:37:30
0
br3acker
🇽🇰 :
E400? Welche baujahr ?
2024-11-06 21:02:50
0
albanerin_ksv01
𝒜𝓇𝒾𝑜𝓁𝒶🇽🇰 :
Pöhh mein Traumauto…💯🥹
2024-10-24 15:42:05
0
magdalenskaxx_
𝓜. :
😍
2024-10-24 09:18:28
1
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~Quinoa Spelt Sourdough ~ This loaf is extremely flavourful and delicious. Adding wholegrain gives it a nutty flavor while quinoa levelled up the texture, giving it extra ‘mouthfeel’. If you haven’t tried adding quinoa to your bread, try it! *Dough* 210g Bread Flour 45g Wholewheat flour 45g Spelt flour 230g water 60g sourdough starter 6g salt *Cooked Quinoa* 30g quinoa 120g water To cook quinoa: ➡️ Bring quinoa and water to a simmer and cook at low heat for 10-15mins until quinoa has softened and water is absorbed. ➡️ Set aside to cool. Process for Dough ➡️ Autolyse flour and water for one hour ➡️ Add starter and rest 15mins ➡️ Add salt and rest 15mins ➡️ Add cooked quinoa and mix well, rest 15mins ➡️ Make one stretch and fold and transfer dough to a clean greased dish ➡️ Rest for an hour or until dough has relaxed and spread, make a coil fold ➡️ Repeat for another coil fold after an hour ➡️ When dough is puffy and sufficiently proofed (approx. 5hrs at 25C), tip out onto a floured bench ➡️ Shape the dough and place into banetton basket ➡️ Keep in a plastic bag and store/retard dough in fridge (<4C) overnight ➡️ Next day preheat oven with dutch oven at 250C for 30-45mins ➡️ Tip dough on parchment paper, score a straight line with a shallow angle ➡️ Bake at 250C for 20mins covered, then another 20mins at 200C uncovered ➡️ Cool the bread on cooling rack, enjoy! 🔺Full process video is available in my YouTube channel🔺 #sourdough #levain #naturalyeast #wildyeast #artisanbread #artisansourdough #quinoasourdough #quinoa #wholewheat #spelt #sourdoughbread
~Quinoa Spelt Sourdough ~ This loaf is extremely flavourful and delicious. Adding wholegrain gives it a nutty flavor while quinoa levelled up the texture, giving it extra ‘mouthfeel’. If you haven’t tried adding quinoa to your bread, try it! *Dough* 210g Bread Flour 45g Wholewheat flour 45g Spelt flour 230g water 60g sourdough starter 6g salt *Cooked Quinoa* 30g quinoa 120g water To cook quinoa: ➡️ Bring quinoa and water to a simmer and cook at low heat for 10-15mins until quinoa has softened and water is absorbed. ➡️ Set aside to cool. Process for Dough ➡️ Autolyse flour and water for one hour ➡️ Add starter and rest 15mins ➡️ Add salt and rest 15mins ➡️ Add cooked quinoa and mix well, rest 15mins ➡️ Make one stretch and fold and transfer dough to a clean greased dish ➡️ Rest for an hour or until dough has relaxed and spread, make a coil fold ➡️ Repeat for another coil fold after an hour ➡️ When dough is puffy and sufficiently proofed (approx. 5hrs at 25C), tip out onto a floured bench ➡️ Shape the dough and place into banetton basket ➡️ Keep in a plastic bag and store/retard dough in fridge (<4C) overnight ➡️ Next day preheat oven with dutch oven at 250C for 30-45mins ➡️ Tip dough on parchment paper, score a straight line with a shallow angle ➡️ Bake at 250C for 20mins covered, then another 20mins at 200C uncovered ➡️ Cool the bread on cooling rack, enjoy! 🔺Full process video is available in my YouTube channel🔺 #sourdough #levain #naturalyeast #wildyeast #artisanbread #artisansourdough #quinoasourdough #quinoa #wholewheat #spelt #sourdoughbread
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