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Friday 29 May 2026 09:34:33 GMT
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EASY RUSTIC BREAD 👨🏼‍🍳🤌🏼 the recipe that got me into baking bread! •• I stumbled across this super easy recipe by @brianlagerstrom.USA on youtube, when I watched all these videos about making sourdough bread… My story has been full of this the last few weeks and I’m not planning to stop! 😉 ⠀ RECIPE (1 big loaf) Preferment (”poolish”): - 75 g all purpose flour - 75 g whole wheat flour - 150 g water - a small pinch of yeast ⠀ Dough: - 260 g water - 2 g (1/2 tsp) yeast - all of the poolish - 350 g all purpose flour (11-13% protein) - 50 g whole wheat flour - 10 g (1.5 tsp) salt ⠀ ❶ Make preferment the day before. Just mix all ingredients and let it sit on the counter for 16-24 hours, but at least 4 hours. ❷ Mix all ingredients for the dough, cover and let it rest for 30 minutes. ❸ To create dough strength, stretch and fold 8-10 times like shown in the video, then let it rest for 30 minutes and repeat. Rest for 1 hour (fermentation). ❹ Shaping: Remove dough from the bowl and place it on a floured surface. Fold all sides to the center, do 3 criss-cross tucks, flip over and round it up by rolling it over the surface like in the video. ❺ Place in a banneton, that is dusted with flour (or use a normal bowl + kitchen towel) and let it proof for 30-50 minutes. Preheat the oven with a heat-proof pot (dutch oven works best) ❻ Place on parchment paper, score with a scissors, then transfer to the preheated pot. ❼ Bake at 250°C for 20 minutes, then remove the lid and bake for another 25-30 minutes. ❽ Carefully remove from the pot and let it cool for at least 30-60 minutes. (if you can 😉) ⠀ #EasyRecipes #bread #breadmaking #breadtok
EASY RUSTIC BREAD 👨🏼‍🍳🤌🏼 the recipe that got me into baking bread! •• I stumbled across this super easy recipe by @brianlagerstrom.USA on youtube, when I watched all these videos about making sourdough bread… My story has been full of this the last few weeks and I’m not planning to stop! 😉 ⠀ RECIPE (1 big loaf) Preferment (”poolish”): - 75 g all purpose flour - 75 g whole wheat flour - 150 g water - a small pinch of yeast ⠀ Dough: - 260 g water - 2 g (1/2 tsp) yeast - all of the poolish - 350 g all purpose flour (11-13% protein) - 50 g whole wheat flour - 10 g (1.5 tsp) salt ⠀ ❶ Make preferment the day before. Just mix all ingredients and let it sit on the counter for 16-24 hours, but at least 4 hours. ❷ Mix all ingredients for the dough, cover and let it rest for 30 minutes. ❸ To create dough strength, stretch and fold 8-10 times like shown in the video, then let it rest for 30 minutes and repeat. Rest for 1 hour (fermentation). ❹ Shaping: Remove dough from the bowl and place it on a floured surface. Fold all sides to the center, do 3 criss-cross tucks, flip over and round it up by rolling it over the surface like in the video. ❺ Place in a banneton, that is dusted with flour (or use a normal bowl + kitchen towel) and let it proof for 30-50 minutes. Preheat the oven with a heat-proof pot (dutch oven works best) ❻ Place on parchment paper, score with a scissors, then transfer to the preheated pot. ❼ Bake at 250°C for 20 minutes, then remove the lid and bake for another 25-30 minutes. ❽ Carefully remove from the pot and let it cool for at least 30-60 minutes. (if you can 😉) ⠀ #EasyRecipes #bread #breadmaking #breadtok

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