@eagleking_08: میں ایسے شخص کا بیٹا ہوں جس کی برابری اپ کی پانچ نسلیں نہیں #foryoupage #🖇️✨🥀💔# #standwithkashmir #fyp #a #500k#poetrystatus #viralmyvideoplztiktok #whatsappstatus #goviral#NotYourAffan#500k

👑 𝙀𝘼𝙂𝙇𝙀 𝙆𝙄𝙉𝙂 👑
👑 𝙀𝘼𝙂𝙇𝙀 𝙆𝙄𝙉𝙂 👑
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ali.hasnain1425
Ali hasnain1425 :
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@ Waheed Khan jatoi 0674 :
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🌹MÂSHÓÔQ ÂHMÂD JÁTÒI 🌹 :
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🅡🅔🅒🅘🅟🅔  Poolish : 150g Water  150g Flour  1g Instant Yeast  1H at RT, 16-24 Hours in the fridge  Main Dough : 350g Flour 175g Water 10g Salt All the poolish 🅜🅔🅣🅗🅞🅓  Day 1 :  Prepare poolish   Day 2 : ➡️ Loosen poolish in water, add flour and salt Mix until the flour is fully hydrated with no dry flour bits.  Rest for 30 min. ➡️ Do 1 set of stretch-and-fold, rest 30 min ➡️ Do 3 sets of coil folds, 15 min apart  ➡️Divide into 3 equal portions  Shape into balls. ➡️ Cold retard for 12-48 hours ➡️Remove dough from the fridge and proof at room temp until double. ➡️Turn the dough out onto a bed of semolina or rice flour. Leaving a rim around the dough, work your fingertips starting from the bottom towards the top to flatten and degas the dough. Repeat on both sides. Be careful not to burst the delicate air bubbles around the rim. ➡️ Place the dough on the counter-top and add your desired toppings with a drizzle of olive oil.  ➡️ In a swift action, drag the pizza dough onto the peel and launch it into the oven.  ➡️ Bake at 425C for 90 sec with 2 rotations in between. If you’re baking in a regular home oven, crank your oven to its highest temp setting (~250-300C) and bake for 5-10 min. . . . . . . #Sourdough#homebaking#homemade#pizza#neapolitanpizza#italianfood#guthealth#bread#bake#artisanbread#fyp#recipes#homecooking#recipereel#naturalfermentation#asmr#satisfying#sandwich#bakersoftiktok#levain#shebakesourdough#homebakery#lievitomadre#masamadre#sourdoughstarter#sweetstiffstarter#bakingtipsandtricks#天然酵母#天然酵母パン
🅡🅔🅒🅘🅟🅔 Poolish : 150g Water 150g Flour 1g Instant Yeast 1H at RT, 16-24 Hours in the fridge Main Dough : 350g Flour 175g Water 10g Salt All the poolish 🅜🅔🅣🅗🅞🅓 Day 1 : Prepare poolish Day 2 : ➡️ Loosen poolish in water, add flour and salt Mix until the flour is fully hydrated with no dry flour bits. Rest for 30 min. ➡️ Do 1 set of stretch-and-fold, rest 30 min ➡️ Do 3 sets of coil folds, 15 min apart ➡️Divide into 3 equal portions Shape into balls. ➡️ Cold retard for 12-48 hours ➡️Remove dough from the fridge and proof at room temp until double. ➡️Turn the dough out onto a bed of semolina or rice flour. Leaving a rim around the dough, work your fingertips starting from the bottom towards the top to flatten and degas the dough. Repeat on both sides. Be careful not to burst the delicate air bubbles around the rim. ➡️ Place the dough on the counter-top and add your desired toppings with a drizzle of olive oil. ➡️ In a swift action, drag the pizza dough onto the peel and launch it into the oven. ➡️ Bake at 425C for 90 sec with 2 rotations in between. If you’re baking in a regular home oven, crank your oven to its highest temp setting (~250-300C) and bake for 5-10 min. . . . . . . #Sourdough#homebaking#homemade#pizza#neapolitanpizza#italianfood#guthealth#bread#bake#artisanbread#fyp#recipes#homecooking#recipereel#naturalfermentation#asmr#satisfying#sandwich#bakersoftiktok#levain#shebakesourdough#homebakery#lievitomadre#masamadre#sourdoughstarter#sweetstiffstarter#bakingtipsandtricks#天然酵母#天然酵母パン

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