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@kuwaitilawyer63:

جمعية المحامين الكويتية
جمعية المحامين الكويتية
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Region: KW
Thursday 06 November 2025 11:59:57 GMT
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appleuser4953438
appleuser4953438 :
👏🏻👏🏻
2025-11-06 19:46:19
0
waleedelris
المستشار/وليد الريس :
الاستاذ إبراهيم عبد العزيز سعودي . والاستاذ محمد الجوعان . أحسنتم 👌
2025-11-08 01:43:03
0
ramy.ahmed495
Ramy ahmed :
بس اقسم بالله لما عامل يروح الجمعية ما في احد بيسمع ولكن المهم الفلوس وعن تجربة
2025-11-10 21:12:50
0
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Other Videos

Semoga yang datang nanti, bukan sekadar singgah yaa Sobat Jofisah. Tapi benar-benar punya niat untuk menetap 🥰🤍 #jofisah #jomblofisabilillah #jodohduniaakhirat
Semoga yang datang nanti, bukan sekadar singgah yaa Sobat Jofisah. Tapi benar-benar punya niat untuk menetap 🥰🤍 #jofisah #jomblofisabilillah #jodohduniaakhirat
الفاجعة الأليمة💔 #الاعلامي_كرار_علي #الاعلامي_كرار_علي #برنامج_كهف #مقلب_طلايب
الفاجعة الأليمة💔 #الاعلامي_كرار_علي #الاعلامي_كرار_علي #برنامج_كهف #مقلب_طلايب


Sab sy khobsurat ha roth jana 🤌🏻🤍 . . . . . #viral #foryou #fyp
Sab sy khobsurat ha roth jana 🤌🏻🤍 . . . . . #viral #foryou #fyp


This might just be the softest bread I’ve made all year! 😯☁️ I found a new spelt flour in a local health store that I hadn’t seen before and had to give it a try! In soft spirits I also milled a couple soft wheat berries that I treasure in a bucket from a harvest two years ago and together with my stoneground bread flour it made for a very strong and thirsty combination! I started with 80% water and it felt so dry so I added another 10% with the salt. The dough was so silky and extensible and needed 6 folds and a lot stitching to get somewhat tense in the banneton. Fermentation was about 6h in total and I feel I could have added maybe another hour, hard to tell with those spelt loaves and not sure if the crumb would have just been thin air with the gluten broken down even more. 😅 I baked it 20min with steam at max. bottom heat and 20min without steam at 230°C top and bottom heat. The top definitely needed a bit more steam as it took a while to pop and by then the sides of the cut were dry already. Nonetheless this was a winning flour combo and will definitely be made again maybe filled with some pink peppercorn! 💕 Formula 150g stoneground bread flour 150g white spelt 100g freshly milled whole wheat 360g water 75g wheat levain (1:6:6, 14h matured) 7.5g salt - - - #realbread #doughtherapy #sourdough #bread #opencrumb #spelt
This might just be the softest bread I’ve made all year! 😯☁️ I found a new spelt flour in a local health store that I hadn’t seen before and had to give it a try! In soft spirits I also milled a couple soft wheat berries that I treasure in a bucket from a harvest two years ago and together with my stoneground bread flour it made for a very strong and thirsty combination! I started with 80% water and it felt so dry so I added another 10% with the salt. The dough was so silky and extensible and needed 6 folds and a lot stitching to get somewhat tense in the banneton. Fermentation was about 6h in total and I feel I could have added maybe another hour, hard to tell with those spelt loaves and not sure if the crumb would have just been thin air with the gluten broken down even more. 😅 I baked it 20min with steam at max. bottom heat and 20min without steam at 230°C top and bottom heat. The top definitely needed a bit more steam as it took a while to pop and by then the sides of the cut were dry already. Nonetheless this was a winning flour combo and will definitely be made again maybe filled with some pink peppercorn! 💕 Formula 150g stoneground bread flour 150g white spelt 100g freshly milled whole wheat 360g water 75g wheat levain (1:6:6, 14h matured) 7.5g salt - - - #realbread #doughtherapy #sourdough #bread #opencrumb #spelt

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