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BiHaiSan88
BiHaiSan88
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Tuesday 03 March 2026 05:09:51 GMT
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Julho foi um teste real! 🛡️ O clima surtou de vez, com rinite atacada e ventania insana. Tivemos luto no Santuário pelas estrelas de Jaspion e Kong, e o jovem inventando de
Julho foi um teste real! 🛡️ O clima surtou de vez, com rinite atacada e ventania insana. Tivemos luto no Santuário pelas estrelas de Jaspion e Kong, e o jovem inventando de "farmar aura". 🤦‍♂️ No futebol, o delay do streaming entregou o gol pro vizinho, e o Brasil só nos fez chorar. O alívio? A Argentina perdendo no fim com a mamãe FIFA, e as férias escolares acabando pra frear a falência dos pais! Mas a paz dura pouco: as eleições vêm aí pra destruir o grupo da família! 👇 #MemeBR #FériasAcabaram #Copa2026 #ResumoDoMes #CavaleirosDoZodiac
Cuando quiero un snack y sentirme un poquito más ligera. 🍓 @FOODOLOGY US #kyliejelly #redjellystick #cuttingjelly
Cuando quiero un snack y sentirme un poquito más ligera. 🍓 @FOODOLOGY US #kyliejelly #redjellystick #cuttingjelly
𝕋𝕙𝕖 𝟟-𝕞𝕚𝕟𝕦𝕥𝕖 𝕊𝕔𝕠𝕣𝕖 𝕥𝕠 𝕘𝕖𝕥 𝕒 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 𝔼𝕒𝕣 👂 “How do I get a nice and clean ear on my sourdough?” Besides having a strong and healthy starter used at peak coupled with the right amount of fermentation, a good scoring technique is imperative to getting a nice and pronounced sourdough ear. Have you ever tried the 5-minute expansion score, originally introduced by the amazing @sourly The concept is to make a deeper, inner score along the original scoreline once the outer crust has set after the first 5-7 minutes of baking. There are several ways one can use this method and using different oven modes. I have tried it a few times and personally I found the 7-minute mark perfect for me as the crust has just set nicely and the dough is still soft enough to make a second “inner” score. This is also the time when the dough will expand the most and the second score gives it more room to rise. 🅜🅔🅣🅗🅞🅓 ♡ ➡️ I score the loaf straight from the fridge and bake it in a preheated oven at 250C for 7 minutes. ➡️ At the 7-minute mark, I remove the loaf from the oven and score along the original score line that is just about starting to expand, at a slightly-slanted 45 degree angle. I quickly return it to the oven and continue to bake it for another 13 min. ➡️ Since I’m using the open-bake set up here, I remove the steam tray and vent the oven for 20 sec. I reduce the heat to 230C and bake for another 18-20 min until the crust is nicely browned. ➡️ This technique works for Dutch Ovens too. Remove the loaf at the 7th minute, do an inner score and place it back into the oven with the lid on for another 13 min. If you do try this technique or have tried it, let me know if it works for you! 🙏🙏 . . . . . #Sourdough#homebaking#homemade#guthealth#bread#bake#artisanbread#explorepage#recipes#lifehacks#tutorial#naturalfermentation#asmr#satisfying#bakersofinstagram#levain#shebakesourdough#lievitomadre#masamadre#asmr#satisfying#sourdoughscoring#sourdoughstarter#fyp#bakingtipsandtricks#天然酵母#天然酵母パン
𝕋𝕙𝕖 𝟟-𝕞𝕚𝕟𝕦𝕥𝕖 𝕊𝕔𝕠𝕣𝕖 𝕥𝕠 𝕘𝕖𝕥 𝕒 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 𝔼𝕒𝕣 👂 “How do I get a nice and clean ear on my sourdough?” Besides having a strong and healthy starter used at peak coupled with the right amount of fermentation, a good scoring technique is imperative to getting a nice and pronounced sourdough ear. Have you ever tried the 5-minute expansion score, originally introduced by the amazing @sourly The concept is to make a deeper, inner score along the original scoreline once the outer crust has set after the first 5-7 minutes of baking. There are several ways one can use this method and using different oven modes. I have tried it a few times and personally I found the 7-minute mark perfect for me as the crust has just set nicely and the dough is still soft enough to make a second “inner” score. This is also the time when the dough will expand the most and the second score gives it more room to rise. 🅜🅔🅣🅗🅞🅓 ♡ ➡️ I score the loaf straight from the fridge and bake it in a preheated oven at 250C for 7 minutes. ➡️ At the 7-minute mark, I remove the loaf from the oven and score along the original score line that is just about starting to expand, at a slightly-slanted 45 degree angle. I quickly return it to the oven and continue to bake it for another 13 min. ➡️ Since I’m using the open-bake set up here, I remove the steam tray and vent the oven for 20 sec. I reduce the heat to 230C and bake for another 18-20 min until the crust is nicely browned. ➡️ This technique works for Dutch Ovens too. Remove the loaf at the 7th minute, do an inner score and place it back into the oven with the lid on for another 13 min. If you do try this technique or have tried it, let me know if it works for you! 🙏🙏 . . . . . #Sourdough#homebaking#homemade#guthealth#bread#bake#artisanbread#explorepage#recipes#lifehacks#tutorial#naturalfermentation#asmr#satisfying#bakersofinstagram#levain#shebakesourdough#lievitomadre#masamadre#asmr#satisfying#sourdoughscoring#sourdoughstarter#fyp#bakingtipsandtricks#天然酵母#天然酵母パン

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