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@themurraybros1: “Young man, you too can become a hero” 💪🏾 - - - - #mha #allmight #merrychristmas #animegym #gymanime

MurrayBros
MurrayBros
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Thursday 25 December 2025 23:06:45 GMT
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themurraybros1
MurrayBros :
Always gives me chills
2025-12-25 23:15:56
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Sign in April and you'll get a $500 gift card + a mini fridge & microwave waiting for you at move-in 👀 #restocking #studenthousing #fsu #tallahassee #fyp
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Fiancé always thinking of me #pokemon #pokemonetb #tcgplayer #tcg #pokemoncards
This is probably the most lush, tasty and juicy focaccia I’ve ever made. It’s a “simple” 100% hydration dough fermented very long at rather cold temperatures. If your flour doesn’t have at least 13% protein I’d reduce the water to 85-90%. I say simple because it’s little effort and most the dough does over time and folds so don’t put too much effort into mixing, it’s really just to combine the ingredients properly. Ingredients 300g high protein wheat flour 300g water 90g levain 9g olive oil 7g salt Mix water and flour first and let sit for 1h. Then added oil and salt and let rest for 15min. Lastly mixed in levain and did about 8 folds every 30min. It went into an oiled container about 7h into the process. The dough was around 18-19°C. After 18h in the fridge it proofed for another 6h at room temperature. Please note that if your dough is warmer you need to drastically reduce the proofing time as from 22-24°C dough proofs exponentially faster and gluten breaks down quicker. I find that with those high hydration focaccias colder proofing works best to get the crumb moist and fluffy. The topping made this one extra special as I added cheese grillers, feta, loads of za’atar and smoked chili powder and also a lot of olive oil. Killer combo that I need to do again on a pizza! 😋 #focaccia #sourdough #italian #food #homebaking #naturallyleavened #foryou
This is probably the most lush, tasty and juicy focaccia I’ve ever made. It’s a “simple” 100% hydration dough fermented very long at rather cold temperatures. If your flour doesn’t have at least 13% protein I’d reduce the water to 85-90%. I say simple because it’s little effort and most the dough does over time and folds so don’t put too much effort into mixing, it’s really just to combine the ingredients properly. Ingredients 300g high protein wheat flour 300g water 90g levain 9g olive oil 7g salt Mix water and flour first and let sit for 1h. Then added oil and salt and let rest for 15min. Lastly mixed in levain and did about 8 folds every 30min. It went into an oiled container about 7h into the process. The dough was around 18-19°C. After 18h in the fridge it proofed for another 6h at room temperature. Please note that if your dough is warmer you need to drastically reduce the proofing time as from 22-24°C dough proofs exponentially faster and gluten breaks down quicker. I find that with those high hydration focaccias colder proofing works best to get the crumb moist and fluffy. The topping made this one extra special as I added cheese grillers, feta, loads of za’atar and smoked chili powder and also a lot of olive oil. Killer combo that I need to do again on a pizza! 😋 #focaccia #sourdough #italian #food #homebaking #naturallyleavened #foryou


Cuối tuần Eric đi cắt tóc nè, thấy con cute k ạ #embedangyeu #cuoituanvuive #mevabe #merio #xuhuong
Cuối tuần Eric đi cắt tóc nè, thấy con cute k ạ #embedangyeu #cuoituanvuive #mevabe #merio #xuhuong


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