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@nxrae_39: @ŸãSsmïn❤Ãhmêd ❤️🥺 #fyp #sister #repost #foryoupage #tiktokindia

𝒏𝒂𝒓𝒊𝒎𝒂𝒏𝒆.𝒂𝒆🩰
𝒏𝒂𝒓𝒊𝒎𝒂𝒏𝒆.𝒂𝒆🩰
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Region: DZ
Saturday 31 January 2026 20:13:31 GMT
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ahmed.y200
ŸãSsmïn❤Ãhmêd :
ربي يحفظك ويخليك ليا ❤❤❤
2026-01-31 20:19:44
1
oum_ritadj16
Oum ritadj❤️ :
ربي يخليها ليا وربي يفرحها و ربي يعوضها كل خير يارب 🤍
2026-01-31 20:23:35
2
oum_ritadj16
Oum ritadj❤️ :
🥰🥰❤️
2026-01-31 20:23:44
1
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My favorite homemade baguette recipe that uses simple ingredients with a long chilled overnight rising period to develop flavor. This recipe make 3 baguettes that are crispy on the outside, perfectly chewy on the inside, and full of complex flavor. Ingredients  ▢1 1/2 cups + 2 tablespoons cool water, 370 grams ▢1 tablespoon honey, 25 grams ▢1 teaspoon instant yeast, 3 grams ▢3 1/2 cups all-purpose Bob’s Red Mill or King Arthur Flour brand flour, 500 grams ▢2 teaspoon fine sea salt, 10 grams Instructions  In a medium mixing bowl add the water and honey to the bowl and stir to combine. Add the yeast, flour, and salt to the bowl and use a wooden spoon to mix well. The dough will be thick, just stir it as well as you can until the flour is incorporated. No need to mix a lot by hand at this point, just get it to come together. Cover the bowl (use a lid, beeswax wrap, or some good cling wrap) and let the dough rest for 30 minutes. After 30 or so minutes stretch and fold the dough. When I say “stretch and fold”, here’s what you do: put your hand between the dough and the bowl on one side and grab the dough, gently pull it up to give it a good stretch (if the dough starts to break, stop pulling, your are just stretching the dough as far as it wants to stretch without breaking it) and then fold it back down into the middle of the bowl. Give the bowl a quarter turn and repeat the process, working your way around the bowl. I normally think of the bowl as a square and stretch and pull the dough 4 times, once on each side of my square. It’ll take 15 or so seconds to do this. Over the next 2-3 hours, every 30 to 45 minutes, do a stretch and fold with the dough. Be sure to cover the dough well after each session. Do around 4 stretch and fold sessions total (a little more won’t hurt anything). See the bakers schedule in the post for more information on how and when I do this (I normally make my dough while I’m making dinner and stretch and fold throughout the evening). After you have stretched and folded the dough, cover the dough well and place it in the fridge for the next 12-18 hours. You have some flexibility about how long the dough is in the fridge, so feel free to make the baking schedule work with your schedule. I adjust the next days baking depending on when we want to eat the baguettes. If they are for lunch, I’ll get the dough out of the fridge 3 hours before we want to eat lunch. If I want them for dinner, I’ll get the dough out 3 hours before dinner. If do don’t have a set time you want to eat them, you can just do these next steps when you have about a three hour chunk of time to dedicate to it (not all hands-on time but you’ll need to be around for things). Remove the dough from the fridge after it’s 12 to 18 hour rest, and remove it from the bowl. Divide the dough into three even pieces. Gently press each piece of dough into a rectangular shape about 1 inch thick. If the dough is very sticky feel free to lightly flour your surface. Cover the pressed out dough pieces with a clean dish towel and allow to rise for 1 hour. After the dough has rest for an hour at room temperature, it’s time to shape your loaves. Working with one piece of dough, stretch the dough gently so that it makes a rectangle that is roughly 11 inches by 8 inches. Fold one third of the dough to the middle of the rectangle, fold the other side of the rectangle into the middle of the dough (like you are folding a letter) and then pinch the dough together along the seem to make a log (I have step by step photos of this in the blog post). Use both of your hands to gently roll the dough out into a 15 inch long log, tapering the ends just a bit with your hands. Place the prepared dough log into your baguette pan. Repeat with remaining dough. TOO LONG! find the rest here! https://www.blessthismessplease.com/french-baguette-recipe/ #baguetterecipe #frenchrecipes #breadrecipe #baguettes #homemadebread
My favorite homemade baguette recipe that uses simple ingredients with a long chilled overnight rising period to develop flavor. This recipe make 3 baguettes that are crispy on the outside, perfectly chewy on the inside, and full of complex flavor. Ingredients  ▢1 1/2 cups + 2 tablespoons cool water, 370 grams ▢1 tablespoon honey, 25 grams ▢1 teaspoon instant yeast, 3 grams ▢3 1/2 cups all-purpose Bob’s Red Mill or King Arthur Flour brand flour, 500 grams ▢2 teaspoon fine sea salt, 10 grams Instructions  In a medium mixing bowl add the water and honey to the bowl and stir to combine. Add the yeast, flour, and salt to the bowl and use a wooden spoon to mix well. The dough will be thick, just stir it as well as you can until the flour is incorporated. No need to mix a lot by hand at this point, just get it to come together. Cover the bowl (use a lid, beeswax wrap, or some good cling wrap) and let the dough rest for 30 minutes. After 30 or so minutes stretch and fold the dough. When I say “stretch and fold”, here’s what you do: put your hand between the dough and the bowl on one side and grab the dough, gently pull it up to give it a good stretch (if the dough starts to break, stop pulling, your are just stretching the dough as far as it wants to stretch without breaking it) and then fold it back down into the middle of the bowl. Give the bowl a quarter turn and repeat the process, working your way around the bowl. I normally think of the bowl as a square and stretch and pull the dough 4 times, once on each side of my square. It’ll take 15 or so seconds to do this. Over the next 2-3 hours, every 30 to 45 minutes, do a stretch and fold with the dough. Be sure to cover the dough well after each session. Do around 4 stretch and fold sessions total (a little more won’t hurt anything). See the bakers schedule in the post for more information on how and when I do this (I normally make my dough while I’m making dinner and stretch and fold throughout the evening). After you have stretched and folded the dough, cover the dough well and place it in the fridge for the next 12-18 hours. You have some flexibility about how long the dough is in the fridge, so feel free to make the baking schedule work with your schedule. I adjust the next days baking depending on when we want to eat the baguettes. If they are for lunch, I’ll get the dough out of the fridge 3 hours before we want to eat lunch. If I want them for dinner, I’ll get the dough out 3 hours before dinner. If do don’t have a set time you want to eat them, you can just do these next steps when you have about a three hour chunk of time to dedicate to it (not all hands-on time but you’ll need to be around for things). Remove the dough from the fridge after it’s 12 to 18 hour rest, and remove it from the bowl. Divide the dough into three even pieces. Gently press each piece of dough into a rectangular shape about 1 inch thick. If the dough is very sticky feel free to lightly flour your surface. Cover the pressed out dough pieces with a clean dish towel and allow to rise for 1 hour. After the dough has rest for an hour at room temperature, it’s time to shape your loaves. Working with one piece of dough, stretch the dough gently so that it makes a rectangle that is roughly 11 inches by 8 inches. Fold one third of the dough to the middle of the rectangle, fold the other side of the rectangle into the middle of the dough (like you are folding a letter) and then pinch the dough together along the seem to make a log (I have step by step photos of this in the blog post). Use both of your hands to gently roll the dough out into a 15 inch long log, tapering the ends just a bit with your hands. Place the prepared dough log into your baguette pan. Repeat with remaining dough. TOO LONG! find the rest here! https://www.blessthismessplease.com/french-baguette-recipe/ #baguetterecipe #frenchrecipes #breadrecipe #baguettes #homemadebread
POV COOKING CHEFLIFE - GOPRO HERO 12 #cooking #food #chef #cheflife #kitchen #restaurant #viral #foodporn #viral #foodporn #viralvideo #foodstagram #cookingtiktok #yummy #foodtiktok #viralfood
POV COOKING CHEFLIFE - GOPRO HERO 12 #cooking #food #chef #cheflife #kitchen #restaurant #viral #foodporn #viral #foodporn #viralvideo #foodstagram #cookingtiktok #yummy #foodtiktok #viralfood
Le son est dehors hein les gars, vos vidéos svp 🙌🤧❤️ @NL Thierno @ANA IZY @kara_offshal2 @kaalas_officiel
Le son est dehors hein les gars, vos vidéos svp 🙌🤧❤️ @NL Thierno @ANA IZY @kara_offshal2 @kaalas_officiel
عاشقة الراي لقديم والزمن الجميل @🇲🇦Douja🧡🍊🇨🇵 @fati ❤️❤️💐wa flawra♓ #المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿 #الغربة_كي_واعرا_الغرب #فرنسا🇨🇵_بلجيكا🇧🇪_المانيا🇩🇪_اسبانيا🇪🇸 #fouryoupage_tiktok_ #الشعب_الصيني_ماله_حل😂😂
عاشقة الراي لقديم والزمن الجميل @🇲🇦Douja🧡🍊🇨🇵 @fati ❤️❤️💐wa flawra♓ #المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿 #الغربة_كي_واعرا_الغرب #فرنسا🇨🇵_بلجيكا🇧🇪_المانيا🇩🇪_اسبانيا🇪🇸 #fouryoupage_tiktok_ #الشعب_الصيني_ماله_حل😂😂
The happiest little pup trying a new treat today. Obsessed with her little happy tappy feet and bum wiggles 🥹🥹#italiangreyhound #iggypuppy #italiangreyhoundpuppy #puppy #fyp
The happiest little pup trying a new treat today. Obsessed with her little happy tappy feet and bum wiggles 🥹🥹#italiangreyhound #iggypuppy #italiangreyhoundpuppy #puppy #fyp
#SaiaParaCamaBox #QuartoDecorado #DecoraçãoDeQuarto #AchadinhosParaCasa #camadehotel
#SaiaParaCamaBox #QuartoDecorado #DecoraçãoDeQuarto #AchadinhosParaCasa #camadehotel

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