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@user9631490591520: ✨Phenomenal Girls Girl✨ #girliethings #protector #womensupportingwomen @arisenmoonarose

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Friday 15 May 2026 09:10:43 GMT
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user2tkd18ginb
Smma326 :
I love us 💛
2026-05-15 12:59:23
2
jorispopplin
Joris Popplin :
hahahaha THAT'S RIGHT 👏👏👏👏
2026-05-15 20:54:59
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Aahhh makin gemes duo AS inii Arya Saloka x Acha Septriasa #FilmMunafik #MunafikMelawanIblis #bahayajadimunafik #munafiknyaindo
Aahhh makin gemes duo AS inii Arya Saloka x Acha Septriasa #FilmMunafik #MunafikMelawanIblis #bahayajadimunafik #munafiknyaindo
#foryou #foryoupage #viral #viralvideo #tiktok
#foryou #foryoupage #viral #viralvideo #tiktok
Mới vô live đã bị tấn công r #martin #CORTIS #COER #kpop #코르티스
Mới vô live đã bị tấn công r #martin #CORTIS #COER #kpop #코르티스
You. Do. Not. Need. A. High. Hydration. Recipe. To. Achieve. An. Open. Airy. Crumb. Here’s a 6️⃣5️⃣% hydration sourdough loaf with a perfectly airy crumb. 🌟 What is Hydration? Hydration in baking refers to the ratio of water to flour by weight in your dough. At 65% hydration, you use 65g of water for every 100g of flour. I did not calculate the starter in this ratio. Here’s the recipe with baker’s %: 325g water (65%) 100g starter (20%) 500g bread flour (100%) 10g salt (2%) Mix everything. Let rest 1 hr. Bulk fermentation starts. 4 sets of stretch & folds 30 min apart Continue bulk ferment covered until almost double in size. My dough temp was 75F, total bulk ferment in room temp was almost 7 hrs. 4 hrs rise after all S&F’s. Shape, let rest 20 min, stitch to tighten, cover and refrigerate. My loaf was cold fermented for 16 hrs. Deep score. Open baked in preheated oven (1hr at 500F), baked at 445F for 35 min with steam. 🥖 Essential Tips for an Airy Crumb: Strong Starter: All troubleshooting needs to start here!! Begin with a vigorous, active starter, fed higher ratios of water and flour that more than doubled in size. A robust starter is crucial as it improves the dough’s rise and supports the formation of those beautiful air pockets. Strong Flour: Opt for high-protein bread flour to ensure your gluten network is strong enough to trap air bubbles effectively. Stretch and Fold: Implement stretching and folding techniques during bulk fermentation to build dough strength and evenly distribute yeast activity. Proofing: Monitor the dough’s condition—almost double in size, domed top, jiggly, springs back slowly when poked. Steamy Oven: Introduce steam during the initial 20-25 minutes of baking. Steam keeps the crust softer at the start, allowing the loaf to expand fully and form large holes. Happy Baking! #sourdoughloaf #sourdoughbaking
You. Do. Not. Need. A. High. Hydration. Recipe. To. Achieve. An. Open. Airy. Crumb. Here’s a 6️⃣5️⃣% hydration sourdough loaf with a perfectly airy crumb. 🌟 What is Hydration? Hydration in baking refers to the ratio of water to flour by weight in your dough. At 65% hydration, you use 65g of water for every 100g of flour. I did not calculate the starter in this ratio. Here’s the recipe with baker’s %: 325g water (65%) 100g starter (20%) 500g bread flour (100%) 10g salt (2%) Mix everything. Let rest 1 hr. Bulk fermentation starts. 4 sets of stretch & folds 30 min apart Continue bulk ferment covered until almost double in size. My dough temp was 75F, total bulk ferment in room temp was almost 7 hrs. 4 hrs rise after all S&F’s. Shape, let rest 20 min, stitch to tighten, cover and refrigerate. My loaf was cold fermented for 16 hrs. Deep score. Open baked in preheated oven (1hr at 500F), baked at 445F for 35 min with steam. 🥖 Essential Tips for an Airy Crumb: Strong Starter: All troubleshooting needs to start here!! Begin with a vigorous, active starter, fed higher ratios of water and flour that more than doubled in size. A robust starter is crucial as it improves the dough’s rise and supports the formation of those beautiful air pockets. Strong Flour: Opt for high-protein bread flour to ensure your gluten network is strong enough to trap air bubbles effectively. Stretch and Fold: Implement stretching and folding techniques during bulk fermentation to build dough strength and evenly distribute yeast activity. Proofing: Monitor the dough’s condition—almost double in size, domed top, jiggly, springs back slowly when poked. Steamy Oven: Introduce steam during the initial 20-25 minutes of baking. Steam keeps the crust softer at the start, allowing the loaf to expand fully and form large holes. Happy Baking! #sourdoughloaf #sourdoughbaking
#ທີມງານບົວພາ
#ທີມງານບົວພາ
I want to escape this city #funny #funnyvideo #fyp #foryou
I want to escape this city #funny #funnyvideo #fyp #foryou

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