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Brady24 :

I got the most strict mother

2025-08-11 00:43:19

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Jules's✈️🪐✨ :

SHE LOVES ME MORE

2025-08-09 21:12:11

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abby_yourfav41 :

Literally

2025-08-09 22:31:56

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abby :

Guys js know this was recorded in a store infront of people..

2025-08-09 22:33:29

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Crispy, flaky cinnamon sugar Sourdough bread✨🍞🌾 Buttery, messy and delicious! Is it better than a cinnamon bun? Not quite. Would I make it again? Probably not😂 But it was a fun little experiment. Recipe and step-by-step instructions below if you’re up for something different. Recipe: 400g Bread Flour 305g Water 80g sourdough starter 8g Maldon Sea Salt (or regular salt) 80g Frozen Butter 2dl Sugar 3tsp Cinnamon Instructions: 1️⃣ In the morning, feed 25g of starter with 50g flour and 50g water (I use 40g unbleached bread flour and 10g rye). Mine peaked in about 5 hours. This makes a bit extra, so you’ll have some freshly fed starter to store in the fridge for next time. 2️⃣ Once peaked, dissolve 80g starter in 300g water. Add the flour and mix until no dry flour remains. Cover and rest for 30 minutes. 3️⃣ Add the salt and 5g water. Mix well. Place your butter in the freezer. Over the next 2 hours, perform 4 sets of coil folds, spaced 30 minutes apart. 4️⃣ Turn your dough onto a surface sprinkled with some water (helps prevent sticking). Stretch the dough as thin as you can without tearing it. Grate most of the frozen butter evenly over the dough. Use your hands to lightly press the butter so it sticks. 5️⃣ Fold the top toward the center and the bottom up over the folded top, so you have a layered rectangle. Add the rest of the frozen butter and fold the dough up into a neat little parcel. 6️⃣ Return the dough to its container. Cover and let it rise until it has grown ~75-100% from its initial size. In cooler temperatures, I let the dough double in size, If it’s warmer, I refrigerate it earlier to slow fermentation. Temperature is really important for this loaf, as too high temperatures can make the butter melt. For references, my dough doubled in size in about 8 hours at ~22°C. 7️⃣ At the end of bulk fermentation, turn the dough onto a lightly floured surface and shape into a ball. Cover and let it bench rest for 15-30 minutes. Prep your cinnamon sugar mix. 8️⃣ Flip the dough so the smooth side is facing down. Gently stretch the dough into a circle. Sprinkle most of the cinnamon sugar mix and lightly press it into the dough. Fold the left side over center, then the right side over the left, overlapping each other. Add the rest of the cinnamon sugar mix. Roll it up and seal the ends. Place the dough seam-side up in its banneton. Cover and transfer to the fridge for 12 hours cold proof. 9️⃣ In the morning, preheat your dutch oven at 250°C for 45-60 minutes. I bake my bread for 20 min at 240°C with the lid on, followed by 20 min at 220°C with the lid off. Enjoy! Please note Rather than relying on a time period for your bulk rise, you should rely on visual cues. Sourdough is all about experimenting and adapting based on your experiences, and it may take some trial and error to know what works best for you. #sourdough #surdeig #sourdoughbread #cinnamonrolls

Crispy, flaky cinnamon sugar Sourdough bread✨🍞🌾 Buttery, messy and delicious! Is it better than a cinnamon bun? Not quite. Would I make it again? Probably not😂 But it was a fun little experiment. Recipe and step-by-step instructions below if you’re up for something different. Recipe: 400g Bread Flour 305g Water 80g sourdough starter 8g Maldon Sea Salt (or regular salt) 80g Frozen Butter 2dl Sugar 3tsp Cinnamon Instructions: 1️⃣ In the morning, feed 25g of starter with 50g flour and 50g water (I use 40g unbleached bread flour and 10g rye). Mine peaked in about 5 hours. This makes a bit extra, so you’ll have some freshly fed starter to store in the fridge for next time. 2️⃣ Once peaked, dissolve 80g starter in 300g water. Add the flour and mix until no dry flour remains. Cover and rest for 30 minutes. 3️⃣ Add the salt and 5g water. Mix well. Place your butter in the freezer. Over the next 2 hours, perform 4 sets of coil folds, spaced 30 minutes apart. 4️⃣ Turn your dough onto a surface sprinkled with some water (helps prevent sticking). Stretch the dough as thin as you can without tearing it. Grate most of the frozen butter evenly over the dough. Use your hands to lightly press the butter so it sticks. 5️⃣ Fold the top toward the center and the bottom up over the folded top, so you have a layered rectangle. Add the rest of the frozen butter and fold the dough up into a neat little parcel. 6️⃣ Return the dough to its container. Cover and let it rise until it has grown ~75-100% from its initial size. In cooler temperatures, I let the dough double in size, If it’s warmer, I refrigerate it earlier to slow fermentation. Temperature is really important for this loaf, as too high temperatures can make the butter melt. For references, my dough doubled in size in about 8 hours at ~22°C. 7️⃣ At the end of bulk fermentation, turn the dough onto a lightly floured surface and shape into a ball. Cover and let it bench rest for 15-30 minutes. Prep your cinnamon sugar mix. 8️⃣ Flip the dough so the smooth side is facing down. Gently stretch the dough into a circle. Sprinkle most of the cinnamon sugar mix and lightly press it into the dough. Fold the left side over center, then the right side over the left, overlapping each other. Add the rest of the cinnamon sugar mix. Roll it up and seal the ends. Place the dough seam-side up in its banneton. Cover and transfer to the fridge for 12 hours cold proof. 9️⃣ In the morning, preheat your dutch oven at 250°C for 45-60 minutes. I bake my bread for 20 min at 240°C with the lid on, followed by 20 min at 220°C with the lid off. Enjoy! Please note Rather than relying on a time period for your bulk rise, you should rely on visual cues. Sourdough is all about experimenting and adapting based on your experiences, and it may take some trial and error to know what works best for you. #sourdough #surdeig #sourdoughbread #cinnamonrolls

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