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@littlenigga: set baile de Floripa Prod: @Mano da Caixa (MDC) @Marceen @realblackstar #floripa #funk #baile #verao

LITTLE NIGG4
LITTLE NIGG4
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Region: BR
Tuesday 23 December 2025 00:50:24 GMT
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🍞 CLASSIC ARTISAN SOURDOUGH LOAF Back again because y’all swore it wasn’t already on my page 😂 Here’s round two of my OG classic loaf — simple, reliable, and perfect every time. This is also the base we’ll use for ALL of our upcoming inclusion loaves. INGREDIENTS: • 325g water • 100g active starter • 485g bread flour (or high-protein AP flour) • 10g sal METHOD: 1️⃣ Mix Stir water + starter together. Add flour + salt and mix until no dry spots remain. Cover and rest 1 hour. 2️⃣ Strengthen Do 3 rounds of stretch & folds, resting 30 min between each. 3️⃣ Bulk ferment Place dough seam-side down, cover, and bulk for 4–6 hours until jiggly with bubbles. 4️⃣ Pre-shape Shape into a ball, let rest 20 minutes. 5️⃣ Final shape + cold proof Shape again and place in a banneton lined with a floured paper towel. Cover and refrigerate overnight. 6️⃣ Preheat In the morning, preheat oven to 450°F with your bread pan or dutch oven inside. 7️⃣ Score + load Turn dough onto floured parchment and score about 1 inch deep for that big spring. 8️⃣ Steam Add an ice cube to your hot pan/DO (carefully!) and place the loaf inside. 9️⃣ Bake covered Bake 35 minutes, then uncover and bake 10 more. 🔟 Finish Remove loaf from the pan, remove parchment, and bake 5 more minutes directly on the rack. 1️⃣1️⃣ Check temp Internal temp should hit 200°F+. 1️⃣2️⃣ Cool Let it rest at least 1 hour before slicing (trust me).
🍞 CLASSIC ARTISAN SOURDOUGH LOAF Back again because y’all swore it wasn’t already on my page 😂 Here’s round two of my OG classic loaf — simple, reliable, and perfect every time. This is also the base we’ll use for ALL of our upcoming inclusion loaves. INGREDIENTS: • 325g water • 100g active starter • 485g bread flour (or high-protein AP flour) • 10g sal METHOD: 1️⃣ Mix Stir water + starter together. Add flour + salt and mix until no dry spots remain. Cover and rest 1 hour. 2️⃣ Strengthen Do 3 rounds of stretch & folds, resting 30 min between each. 3️⃣ Bulk ferment Place dough seam-side down, cover, and bulk for 4–6 hours until jiggly with bubbles. 4️⃣ Pre-shape Shape into a ball, let rest 20 minutes. 5️⃣ Final shape + cold proof Shape again and place in a banneton lined with a floured paper towel. Cover and refrigerate overnight. 6️⃣ Preheat In the morning, preheat oven to 450°F with your bread pan or dutch oven inside. 7️⃣ Score + load Turn dough onto floured parchment and score about 1 inch deep for that big spring. 8️⃣ Steam Add an ice cube to your hot pan/DO (carefully!) and place the loaf inside. 9️⃣ Bake covered Bake 35 minutes, then uncover and bake 10 more. 🔟 Finish Remove loaf from the pan, remove parchment, and bake 5 more minutes directly on the rack. 1️⃣1️⃣ Check temp Internal temp should hit 200°F+. 1️⃣2️⃣ Cool Let it rest at least 1 hour before slicing (trust me).
#aochongnang #xuhuong
#aochongnang #xuhuong

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