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@qitongvn: Chốt cửa đa năng không cần khoan, khóa cửa chuồng, chốt cửa trượt, chốt cửa chống trộm #chốt #chốt #phụkiện #mẹo_sống #đồ_dùng_gia_đình

qitongvn
qitongvn
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Monday 08 June 2026 09:49:12 GMT
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loaf it or leave it | episode 9 🍑 peach cobbler sourdough! we took homemade peach cobbler filling, added a buttery brown sugar crumble, and tucked it all inside a cinnamon sourdough loaf. and because apparently that wasn’t enough, we added a little crunchy cobbler topping, too! the crumb turned out incredibly soft, and the flavor was SO good. this one is definitely getting a LOAF IT! 🍑 peach cobbler sourdough 🍑 sourdough dough- 330 g water 100 g active sourdough starter 1 tsp vanilla bean paste 475 g bread flour 10 g salt cinnamon sugar mixture- 2 tbsp brown sugar 1 tbsp bread flour 1 tsp cinnamon homemade peach filling- 200 g frozen peaches, chopped 2 tbsp brown sugar 1 tbsp butter (15 g) ½ tsp cinnamon ½ tsp vanilla bean paste 1 tsp fresh lemon juice 1 tsp cornstarch mixed with 2 tsp cold water buttery cobbler crumble- ⅓ cup all-purpose flour (40 g) 2 tbsp + 1 tsp brown sugar (30 g) 2 tbsp + ½ tsp cold butter (30 g) ½ tsp cinnamon pinch of salt instructions- combine water, active starter, and vanilla bean paste. add bread flour and salt. mix until combined. cover and rest for 1 hour. complete your first stretch and fold. at your second stretch and fold, sprinkle the cinnamon sugar mixture over the dough and gently fold it in. cover and continue bulk fermentation until the dough has risen approximately 50–60% and looks puffy and airy. prepare the peach filling partially thaw and chop the frozen peaches into small pieces. combine peaches, brown sugar, butter, cinnamon, vanilla, and lemon juice in a saucepan. cook over medium heat for approximately 8–12 minutes, stirring occasionally. stir in the cornstarch slurry and cook until thickened with no loose liquid. cool completely before adding to your dough. prepare the cobbler crumble combine flour, brown sugar, cinnamon, and salt. cut in cold butter until pea-sized crumbles form. refrigerate until ready to use. shaping gently stretch your dough into a rectangle. distribute half the cooled peach filling and half the crumble over the dough. fold the dough and add the remaining peaches and most of the remaining crumble. reserve approximately 2 tbsp of crumble for the topping. finish shaping and place in your loaf pan. allow to proof until noticeably puffy. baking preheat oven to 425°f. bake covered for approximately 45–50 minutes. remove the lid and bake another 3–5 minutes if needed. internal temperature should reach approximately 200–205°f. cobbler topping spread the reserved crumble onto a parchment-lined baking sheet. bake separately at 350°f for approximately 10–15 minutes until lightly golden. allow the crumble to cool and become crisp. once your sourdough has cooled, drizzle with a light vanilla glaze and sprinkle the baked crumble over the top. final verdict: loaf it! 🍑 the peach cobbler flavor was delicious, and the crumb was incredibly soft! #sourdough#sourdoughbreadb#peachcobblerh#sourdoughrecipesb#homemadebreadleaveit
loaf it or leave it | episode 9 🍑 peach cobbler sourdough! we took homemade peach cobbler filling, added a buttery brown sugar crumble, and tucked it all inside a cinnamon sourdough loaf. and because apparently that wasn’t enough, we added a little crunchy cobbler topping, too! the crumb turned out incredibly soft, and the flavor was SO good. this one is definitely getting a LOAF IT! 🍑 peach cobbler sourdough 🍑 sourdough dough- 330 g water 100 g active sourdough starter 1 tsp vanilla bean paste 475 g bread flour 10 g salt cinnamon sugar mixture- 2 tbsp brown sugar 1 tbsp bread flour 1 tsp cinnamon homemade peach filling- 200 g frozen peaches, chopped 2 tbsp brown sugar 1 tbsp butter (15 g) ½ tsp cinnamon ½ tsp vanilla bean paste 1 tsp fresh lemon juice 1 tsp cornstarch mixed with 2 tsp cold water buttery cobbler crumble- ⅓ cup all-purpose flour (40 g) 2 tbsp + 1 tsp brown sugar (30 g) 2 tbsp + ½ tsp cold butter (30 g) ½ tsp cinnamon pinch of salt instructions- combine water, active starter, and vanilla bean paste. add bread flour and salt. mix until combined. cover and rest for 1 hour. complete your first stretch and fold. at your second stretch and fold, sprinkle the cinnamon sugar mixture over the dough and gently fold it in. cover and continue bulk fermentation until the dough has risen approximately 50–60% and looks puffy and airy. prepare the peach filling partially thaw and chop the frozen peaches into small pieces. combine peaches, brown sugar, butter, cinnamon, vanilla, and lemon juice in a saucepan. cook over medium heat for approximately 8–12 minutes, stirring occasionally. stir in the cornstarch slurry and cook until thickened with no loose liquid. cool completely before adding to your dough. prepare the cobbler crumble combine flour, brown sugar, cinnamon, and salt. cut in cold butter until pea-sized crumbles form. refrigerate until ready to use. shaping gently stretch your dough into a rectangle. distribute half the cooled peach filling and half the crumble over the dough. fold the dough and add the remaining peaches and most of the remaining crumble. reserve approximately 2 tbsp of crumble for the topping. finish shaping and place in your loaf pan. allow to proof until noticeably puffy. baking preheat oven to 425°f. bake covered for approximately 45–50 minutes. remove the lid and bake another 3–5 minutes if needed. internal temperature should reach approximately 200–205°f. cobbler topping spread the reserved crumble onto a parchment-lined baking sheet. bake separately at 350°f for approximately 10–15 minutes until lightly golden. allow the crumble to cool and become crisp. once your sourdough has cooled, drizzle with a light vanilla glaze and sprinkle the baked crumble over the top. final verdict: loaf it! 🍑 the peach cobbler flavor was delicious, and the crumb was incredibly soft! #sourdough#sourdoughbreadb#peachcobblerh#sourdoughrecipesb#homemadebreadleaveit

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