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@cozy_homediaries: Entryway decor idea for small narrow hallway. Follow for more home decor videos and inspiration #entrywaystyle #entrywaydesign #entrancetable #consoletable #stylingtips

Darelis
Darelis
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Region: US
Wednesday 27 August 2025 15:11:18 GMT
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Comments

zucarkanela
Yokito :
Me encanta tu estilo ♥️
2025-08-28 03:33:04
1
mimossa_homestead
Yuli Aguilar :
Bello
2025-08-27 17:14:38
1
stephkiki875
stephkiki875 :
Where did you buy the mirror and the console?😁
2026-01-20 19:18:46
1
lindy1009
Lindy :
what is the size of your mirror?
2025-10-26 04:17:24
0
lyoraa_opl
LYORAA OPEN ALL :
What colour are your wall?
2025-10-21 03:31:11
0
elizabet.garrido4
Elizabet Garrido :
🌺🥰Q hermoso muy elegante tu decoración!
2025-08-31 13:25:27
0
gve935
GV :
😉😉😉
2025-11-08 21:22:09
0
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No knead. No fancy skills. Just patience. This is the famous Jim Lahey artisan bread that blew up across America. Drop 🤎 if you’re baking this rustic loaf this weekend! Ingredients: 🌾 400g all-purpose flour (3 cups) 🧂 7g kosher salt (1 ¼ tsp) 🌿 1g instant yeast (¼ tsp — tiny amount!) 💧 300g lukewarm water (1 ⅓ cups) ✨ Extra flour / cornmeal for dusting Steps: Mix: Combine flour, salt and yeast in a bowl. Pour in water, stir with a spoon until shaggy sticky dough forms. No kneading! 🥄 Long ferment: Cover tightly. Let sit 12–18 hours at room temp (overnight preferred). The dough bubbles up and develops deep flavor ⏳ Shape: Scrape dough out onto floured surface. Gently fold edges in to form a loose ball. Rest 30 mins, covered. Preheat: Put your Dutch oven (with lid) into oven, preheat 450°F / 230°C. Bake: Place dough on parchment paper, lower into hot pot. Bake covered for 30 mins. Remove lid, bake another 15 mins until deep golden & crust crackles 🔥 Cool: Transfer to rack. Let cool at least 30 mins before slicing. Enjoy that crispy crust & holey chewy crumb 🤎
No knead. No fancy skills. Just patience. This is the famous Jim Lahey artisan bread that blew up across America. Drop 🤎 if you’re baking this rustic loaf this weekend! Ingredients: 🌾 400g all-purpose flour (3 cups) 🧂 7g kosher salt (1 ¼ tsp) 🌿 1g instant yeast (¼ tsp — tiny amount!) 💧 300g lukewarm water (1 ⅓ cups) ✨ Extra flour / cornmeal for dusting Steps: Mix: Combine flour, salt and yeast in a bowl. Pour in water, stir with a spoon until shaggy sticky dough forms. No kneading! 🥄 Long ferment: Cover tightly. Let sit 12–18 hours at room temp (overnight preferred). The dough bubbles up and develops deep flavor ⏳ Shape: Scrape dough out onto floured surface. Gently fold edges in to form a loose ball. Rest 30 mins, covered. Preheat: Put your Dutch oven (with lid) into oven, preheat 450°F / 230°C. Bake: Place dough on parchment paper, lower into hot pot. Bake covered for 30 mins. Remove lid, bake another 15 mins until deep golden & crust crackles 🔥 Cool: Transfer to rack. Let cool at least 30 mins before slicing. Enjoy that crispy crust & holey chewy crumb 🤎

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