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@_00t: التعليقه تنويم مغناطيسي 😂 #عبدالعزيز_بن_سعد #امبالا2016 #impala #امبالا #foryou #الشعب_الصيني_ماله_حل😂😂 #الانتشار_السريع #اكسبلور

عبد العزيز بن سعد
عبد العزيز بن سعد
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Region: SA
Thursday 06 March 2025 02:29:29 GMT
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Comments

impala39060
Impala39060 :
How did you do that ?
2025-03-09 12:13:43
0
id_xo_
id_xo_ :
بخصوص رمضان يالحبيب
2025-03-06 02:40:28
130
._.yl3
ً :
يعني محد بيتكلم بخصوص انه كيف يصور وهو يد على القير ويد على الطاره
2025-03-06 18:34:20
41
dc.fe1
حسام 🤍 :
و الي معه ستاندر💔
2025-03-06 11:45:27
6
mg.nq
🐆 :
ياشيخ شلون سويتها كذا موتري فل
2025-03-06 15:23:26
6
ahmedjalal021
Ahmed jalal :
عندي امبالا ٢٠١٧ كيف اشغل مقاطع الفديو بهذا الشكل الله يرضى عنك
2025-03-07 19:08:53
0
uv_314
، :
القى ماليبو نظيفه ب ٦٠ الف تقريبآ وممشى قليل جدآ؟
2025-03-07 04:45:37
0
r_t8c
معاذ ♡︎ :
يشباب معي كامري ١٣ فل اقدر اشغل كاربلي على شاشه الوكاله ولا؟؟؟
2025-03-06 14:26:21
2
azaaz2585
A:13 :
رمضان يا الحبيب رمضان بعد رمضان شغل الي تبيه
2025-03-07 18:48:36
3
l998__
98 ⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ★ :
شسم الشاشه ياشباب الي يعرفها يقول
2025-03-06 21:37:16
0
2j.21
🙋Wٍُٰٖ :
قاعد انتظر القير ينزل تحت
2025-03-06 19:28:56
3
vxgh707
M :
ياخي اول ركبت امبالا فل والله كني راكب طياره في كل مكان أزرار (ماشاءالله)لأكن الله يعز ال LS
2025-03-07 06:57:23
2
yh.10a
M :
ياخي كيف اصلح فرار المسجل
2025-03-06 19:32:17
2
i2nnni
أبو عبدالله :
ايه يشيخ كثر مقاطع الداخليه ماشاءالله تبارك الله
2025-03-06 16:14:00
2
jamal22662
JAMAL👍 :
يادنيا هاذي قطعه تركي ولا شنو ؟
2025-03-06 19:34:41
1
702_q3
A :
ما شاء الله تبارك الله والله العظيم ابي اشتري ذا الموتر باي طريقققة
2025-03-06 06:48:38
1
g580
N F N :
يتكبر 😞
2025-03-06 05:24:05
1
a_vb23
.𝐒𝐑𝐓 |😔🕯️ :
جوععععان
2025-03-10 12:53:48
0
zs__5atr
فارس/Faris :
يالحبيب رمضان
2025-03-10 12:38:20
0
q.1q_
🪓 محمد :
حقين الهبات :
2025-03-09 00:41:47
0
ffaa.232
Firas :
الغنيه ايش
2025-03-08 23:38:34
0
cobrallx
cobrallx :
هذي شاشه جوال ولا موتر
2025-03-08 21:17:03
0
r_305z7
R_305Z7 :
وش اسمها
2025-03-08 20:36:11
0
ree_048
Ř :
رمضانننننن
2025-03-08 19:34:12
0
c4.ba1
𝐀. :
ماشاء الله
2025-03-08 19:04:15
0
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It is time to shape our sourdough bread. Today we are going to be shaping a boule, which is the round loaf you will think of when someone says sourdough (you know, the one with the ear - more on that tomorrow). I want to note that in this video I have purposely shaped more than I normally would as I wanted to try and demonstrate the method as clearly as possible. ***** TL:DR - pre-shape is an optional, but in my opinion an essential, step for the home baker. It add’s extra strength to your dough. To shape a boule you want to use a push and pull action with cupped hands. Cold proof up to 72 hours. ***** Woo hoo! We are really close to bake day! Start by lightly stretching your dough out, but you don’t want to go too thin. Some bakers may use the term “lamination” at this point, but I don’t do this and strongly would recommend you don’t. By stretching the dough out as thin as it will go you are essentially risking undoing all of that wonderful work that happened in the bulk fermentation! Start with the letter fold, give the ends a pinch and roll up like a burrito. You then want to use cupped hands and use a push and pull motion (and go light on the flour - the more flour on your surface, the less your dough will be able to use the worktop to attach to and build tension). You want to pull the dough towards you, with cupped hands, and then push it away and do it again. You want to do this a few times until you can feel that tension has been achieved. Give it a little pat for good luck and rest. The bench rest allows the gluten to relax and allow you to do the final shaping. Do the same again as above but a little more gently this time, as you don’t want to de-gas the dough at all. I am using a bowl and a clean tea towel (bleach stained and all, so you can see it’s really clean!) dusted with rice flour. An optional stage is stiching your dough (essentially creating more tension). It is now time for your cold proof. This is an optional stage, but you will see tomorrow what a cold proof dough looks like (spoiler - blisters for days!). Cold proof can be stretched to around 72 hours but that really is the longest I would go, as the gluten will then start to break down. My sweet spot is 12-36 hours. #sourdough #sourdoughhelp #sourdoughtips #sourdoughbread #sourdoughstarter #sourdoughbeginner #sourdoughshaping #viral #fyp #bread #breadtok
It is time to shape our sourdough bread. Today we are going to be shaping a boule, which is the round loaf you will think of when someone says sourdough (you know, the one with the ear - more on that tomorrow). I want to note that in this video I have purposely shaped more than I normally would as I wanted to try and demonstrate the method as clearly as possible. ***** TL:DR - pre-shape is an optional, but in my opinion an essential, step for the home baker. It add’s extra strength to your dough. To shape a boule you want to use a push and pull action with cupped hands. Cold proof up to 72 hours. ***** Woo hoo! We are really close to bake day! Start by lightly stretching your dough out, but you don’t want to go too thin. Some bakers may use the term “lamination” at this point, but I don’t do this and strongly would recommend you don’t. By stretching the dough out as thin as it will go you are essentially risking undoing all of that wonderful work that happened in the bulk fermentation! Start with the letter fold, give the ends a pinch and roll up like a burrito. You then want to use cupped hands and use a push and pull motion (and go light on the flour - the more flour on your surface, the less your dough will be able to use the worktop to attach to and build tension). You want to pull the dough towards you, with cupped hands, and then push it away and do it again. You want to do this a few times until you can feel that tension has been achieved. Give it a little pat for good luck and rest. The bench rest allows the gluten to relax and allow you to do the final shaping. Do the same again as above but a little more gently this time, as you don’t want to de-gas the dough at all. I am using a bowl and a clean tea towel (bleach stained and all, so you can see it’s really clean!) dusted with rice flour. An optional stage is stiching your dough (essentially creating more tension). It is now time for your cold proof. This is an optional stage, but you will see tomorrow what a cold proof dough looks like (spoiler - blisters for days!). Cold proof can be stretched to around 72 hours but that really is the longest I would go, as the gluten will then start to break down. My sweet spot is 12-36 hours. #sourdough #sourdoughhelp #sourdoughtips #sourdoughbread #sourdoughstarter #sourdoughbeginner #sourdoughshaping #viral #fyp #bread #breadtok

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