@fa.313ti: حسين القابه جوهر 🥹❤️ #fyp #foryou #foryoupage #الامام_علي_بن_أبي_طالب_؏💙🔥 #علي_بن_ابي_طالب #محضوره_من_الاكسبلور_والمشاهدات #الشعب_الصيني_ماله_حل😂😂 #مشاهير_تيك_توك #فيديو_ستار🚸🔥 #تصميم_فيديوهات🎶🎤🎬 #المصممهفاطمة

المصممة³¹³فَاآطِــَمــة🦋

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Friday 20 December 2024 20:48:33 GMT

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[𝑹𝑱] مصمم ³¹³رضا :

قصيده شنو اسم +مبدعه❤🌹

2024-12-21 06:40:40

3

مِٰـِۢجِٰـِۢنَـو୭نََتۿۿہ :

مبدعهه💗✨

2024-12-21 05:49:20

3

عبودي عبودي :

يا حسين

2024-12-21 06:58:56

2

ࢪبمـا أنـا🖤 :

ياحسين 😌👑🤍

2024-12-20 22:48:59

2

Rawan :

ياحسين

2024-12-20 21:57:32

2

فراشه🦋🤭💗 :

فدوه اروحلك ياحبيبي ياحسين 🥺❤

2024-12-20 21:40:14

2

شيعية وهيبتي بهيبت علي الكرار? :

ياحسين ياحسين 🥺

2024-12-20 21:15:23

2

😍 زهراء 😍 :

يا حسين

2024-12-21 16:19:30

1

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A win is a win 🍕🥇 - - DISCARD SOURDOUGH PIZZA * 4 ⅛ cups (500 grams) bread flour * 1 ¾ cups (400 grams) sourdough starter discard * 1 ¼ cups (300 grams) warm water 80-90°F * 1 ¾ teaspoons (10 grams) kosher salt Instructions * Mix Dough: In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt. Mix everything together until no dry flour remains and a cohesive dough forms. Cover the bowl and let the dough rest for 20 minutes. * Stretch & Folds: After 20 minutes, lightly wet your hands with water. Gently stretch one edge of the dough up and fold it over onto itself. Rotate the bowl 90 degrees and repeat, stretching and folding the dough a total of four times. After the fourth fold, flip the dough over so that the seam side is facing down. Cover the bowl again and let the dough rest for 15 minutes. Repeat the stretching and folding process for a total of 4-6 sets or until the dough appears smooth and feels elastic.  * Bulk Fermentation: Cover the dough and allow it to rise in a warm environment (70-75°F, 21-24°C) for about 2 hours. Note that it may take more or less time to rise depending on factors such as the warmth of your kitchen, the activity level of your sourdough starter, and the age of your discard. The dough should double in size and have noticeable gas bubbles forming on the surface. If your kitchen is cooler, consider placing the covered bowl inside an off oven with just the light on to provide gentle warmth.  * Divide & Shape: Carefully turn the dough out onto a lightly floured work surface. Using a bench scraper, divide the dough into 2 equal pieces. Shape each piece by gently pulling the dough into a rough rectangle. Then, fold the top edge of the rectangle down towards the center, pressing lightly to seal. Repeat this process with the bottom edge, folding it up towards the center and pressing lightly to seal. Next, fold the left and right sides of the rectangle towards the center, overlapping slightly, and press lightly to seal. Finally, flip the dough over so that the seam side is facing down, and use your hands to gently shape it into a smooth, round ball.  * Proof: Place the dough balls on a lightly floured surface or parchment paper and cover them with plastic wrap. Let them rest at room temperature for 15-20 minutes before using them for pizza.  * Stretch: After proofing, you can use the dough to make pizza immediately. Alternatively, transfer it to the refrigerator for up to 4 days for a more tangy flavor or freeze it for up to 3 months. To stretch the dough, take one of the proofed dough balls and place it on a lightly floured surface or a piece of parchment paper. Gently press down about an inch from the edge dough with your fingertips to create a crust, working your way around the dough, to start stretching it into a round shape. Continue to stretch the dough by gently pressing and pulling the edges outward, rotating the dough as needed, until you've reached your desired size and thickness for the pizza crust. If the dough starts to resist stretching or springs back, let it rest for a few minutes and then continue stretching.  * Preheat oven to 500°F. Build pizza on the sheet pan, then transfer the baking sheet to the preheated oven. Bake pizza for 15 minutes. #sourdough #sourdoughstarter #sourdoughdiscard #discardpizza #sourdoughpizza #sourdoughtok #sourdoughforbeginners

A win is a win 🍕🥇 - - DISCARD SOURDOUGH PIZZA * 4 ⅛ cups (500 grams) bread flour * 1 ¾ cups (400 grams) sourdough starter discard * 1 ¼ cups (300 grams) warm water 80-90°F * 1 ¾ teaspoons (10 grams) kosher salt Instructions * Mix Dough: In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt. Mix everything together until no dry flour remains and a cohesive dough forms. Cover the bowl and let the dough rest for 20 minutes. * Stretch & Folds: After 20 minutes, lightly wet your hands with water. Gently stretch one edge of the dough up and fold it over onto itself. Rotate the bowl 90 degrees and repeat, stretching and folding the dough a total of four times. After the fourth fold, flip the dough over so that the seam side is facing down. Cover the bowl again and let the dough rest for 15 minutes. Repeat the stretching and folding process for a total of 4-6 sets or until the dough appears smooth and feels elastic.  * Bulk Fermentation: Cover the dough and allow it to rise in a warm environment (70-75°F, 21-24°C) for about 2 hours. Note that it may take more or less time to rise depending on factors such as the warmth of your kitchen, the activity level of your sourdough starter, and the age of your discard. The dough should double in size and have noticeable gas bubbles forming on the surface. If your kitchen is cooler, consider placing the covered bowl inside an off oven with just the light on to provide gentle warmth.  * Divide & Shape: Carefully turn the dough out onto a lightly floured work surface. Using a bench scraper, divide the dough into 2 equal pieces. Shape each piece by gently pulling the dough into a rough rectangle. Then, fold the top edge of the rectangle down towards the center, pressing lightly to seal. Repeat this process with the bottom edge, folding it up towards the center and pressing lightly to seal. Next, fold the left and right sides of the rectangle towards the center, overlapping slightly, and press lightly to seal. Finally, flip the dough over so that the seam side is facing down, and use your hands to gently shape it into a smooth, round ball.  * Proof: Place the dough balls on a lightly floured surface or parchment paper and cover them with plastic wrap. Let them rest at room temperature for 15-20 minutes before using them for pizza.  * Stretch: After proofing, you can use the dough to make pizza immediately. Alternatively, transfer it to the refrigerator for up to 4 days for a more tangy flavor or freeze it for up to 3 months. To stretch the dough, take one of the proofed dough balls and place it on a lightly floured surface or a piece of parchment paper. Gently press down about an inch from the edge dough with your fingertips to create a crust, working your way around the dough, to start stretching it into a round shape. Continue to stretch the dough by gently pressing and pulling the edges outward, rotating the dough as needed, until you've reached your desired size and thickness for the pizza crust. If the dough starts to resist stretching or springs back, let it rest for a few minutes and then continue stretching.  * Preheat oven to 500°F. Build pizza on the sheet pan, then transfer the baking sheet to the preheated oven. Bake pizza for 15 minutes. #sourdough #sourdoughstarter #sourdoughdiscard #discardpizza #sourdoughpizza #sourdoughtok #sourdoughforbeginners

Девочки замечали за собой такое ?😅#обнинск #анниолетта #зайцытиктока #семьязайцев #молодаямама #комедия

Девочки замечали за собой такое ?😅#обнинск #анниолетта #зайцытиктока #семьязайцев #молодаямама #комедия

Dc @diegusa

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