@xx.sosta_rab.xx: عايش ملك 🖤 #راب_مصري #راب_عربي #rap #rap3arab #شهاب_راب #تصميم_فيديوهات🎶🎤🎬 #h_e_m_a2

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Welcome back to my bake in 60 seconds series. Today let’s bake oatmeal sourdough. My long time followers know that I love coating my dough with oats. Adding oatmeal into the dough further elevates the flavor. There are different ways of adding oatmeal and I am showing both methods here. I would say there is no material difference in the results, both are equally flavorful and tasty. *Dough* 240g Bread Flour 60g Wholewheat flour 220g water 60g sourdough starter 6g salt *oatmeal * 40g rolled oat 15g butter 50g water  To prepare oatmeal: ➡️ heat up frying pan with medium flame ➡️ fry rolled oats with butter until golden brown.  ➡️ soak the oat with water. Set aside.   Process for Dough ➡️ Fermentolyse – Add water, starter and all flour, rest for 30mins ➡️ Add salt and rest for 15mins ➡️ Mist the counter. Stretch the dough on the counter ➡️ Spread the oatmeal across, gently laminate and fold up the dough  ➡️ Transfer dough to greased container, rest for 45mins ➡️ Coil fold the dough, rest for 60mins ➡️ Repeat for another set of coil fold (you may add another set of coil fold if dough is not strong enough yet)  ➡️ When dough is puffy and sufficiently proofed (approx. 5-6hrs at 25C), tip out onto a floured bench ➡️ Shape the dough and place into banetton basket (25cm) ➡️ 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! #sourdough #levain #naturalyeast #wildyeast #artisanbread #artisansourdough #wholewheat  #sourdoughbread #oatmealsourdough #oatsourdough #oatporridgesourdough #butteroatsourdough #oatmeal
Welcome back to my bake in 60 seconds series. Today let’s bake oatmeal sourdough. My long time followers know that I love coating my dough with oats. Adding oatmeal into the dough further elevates the flavor. There are different ways of adding oatmeal and I am showing both methods here. I would say there is no material difference in the results, both are equally flavorful and tasty. *Dough* 240g Bread Flour 60g Wholewheat flour 220g water 60g sourdough starter 6g salt *oatmeal * 40g rolled oat 15g butter 50g water To prepare oatmeal: ➡️ heat up frying pan with medium flame ➡️ fry rolled oats with butter until golden brown. ➡️ soak the oat with water. Set aside. Process for Dough ➡️ Fermentolyse – Add water, starter and all flour, rest for 30mins ➡️ Add salt and rest for 15mins ➡️ Mist the counter. Stretch the dough on the counter ➡️ Spread the oatmeal across, gently laminate and fold up the dough ➡️ Transfer dough to greased container, rest for 45mins ➡️ Coil fold the dough, rest for 60mins ➡️ Repeat for another set of coil fold (you may add another set of coil fold if dough is not strong enough yet) ➡️ When dough is puffy and sufficiently proofed (approx. 5-6hrs at 25C), tip out onto a floured bench ➡️ Shape the dough and place into banetton basket (25cm) ➡️ 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! #sourdough #levain #naturalyeast #wildyeast #artisanbread #artisansourdough #wholewheat #sourdoughbread #oatmealsourdough #oatsourdough #oatporridgesourdough #butteroatsourdough #oatmeal

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