@meubles.mode: الغرفة chic 09 225 سم 0563806352 0663786233 اصغر غرفة فالجزائر⁩⁩

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Monday 08 June 2026 16:58:11 GMT

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Brave Heart :

بسم الله مشاء الله رقم واحد في سوق اللهم زد وبارك 🥰

2026-06-08 19:20:35

1

Temu&shein :

تبارك الرحمن ربي يقدرك ويرزقك من اوسع الباب

2026-08-21 02:07:15

1

ام عبد الرحيم :

بسم الله مشاء الله

2026-06-25 17:51:23

1

❤️Fofo❤️ :

مشاء الله تبارك الرحمن

2026-06-09 00:00:06

1

Noor🙂 :

ماشاء الله

2026-06-17 11:41:37

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panda🐼25 :

🤲🤲🤲

2026-07-02 01:26:25

1

nabila 🇩🇿Biskra :

❤️❤️❤️❤️❤️

2026-06-08 19:07:01

1

Brave Heart :

🥰🥰🥰🥰🥰

2026-06-08 19:20:39

1

💚 اثاث القليعة 💚 :

🥰🥰🥰

2026-06-08 17:34:35

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كلش عليناا تلوك ياا هوستنه😂💃 #capcut

كلش عليناا تلوك ياا هوستنه😂💃 #capcut

loaf it or leave it - episode 2 🤎 this week we went savory and turned french onion soup into sourdough. beef broth flavor right in the dough, buttery caramelized onions, thyme and lots of gruyère folded throughout - all baked in a loaf tin. I ended up with just enough extra dough for a tiny bonus loaf, which meant I actually got to cut into it while the big one cooled… and this one is officially a LOAF IT. the crumb was exactly what i wanted - soft, fluffy and full of little pockets of caramelized onion and melty cheese. recipe below ↓ french onion soup sourdough dough 340 g warm water 100 g active sourdough starter 15 g (2½ tsp) beef Better Than Bouillon 475 g bread flour 6 g salt french onion filling 400 g yellow onions, finely diced 28 g (2 tbsp) butter 1 Tbs sugar ¼ tsp salt 1 tsp dried thyme 150 g Gruyère, shredded Mix the water, starter and beef base until combined. Add flour and salt and mix into a shaggy dough. Cover and rest. For the onions, melt the butter in a skillet and add the finely diced onions and salt. Cook over medium-low heat, stirring occasionally, until deeply golden and caramelized. Add the sugar and thyme toward the end and continue cooking until the onions are jammy with no excess liquid. Spread onto a plate and cool completely. At the second stretch and fold, gently flatten the dough in the bowl. Scatter the cooled caramelized onions and shredded Gruyère evenly over the dough and gently dimple them in. Stretch and fold the dough over the inclusions. Continue with your remaining stretch and folds, then bulk ferment until the dough has risen approximately 50-60% and feels airy. Gently shape and place into a loaf tin. Allow to proof until noticeably puffy. Bake at 425°F covered for 40 minutes, then uncover and bake another 10 minutes. For an extra cheesy top, sprinkle with a little additional Gruyère when you remove the lid. Cool before slicing. #sourd#sourdoughd#sourdoughbreadd#sourdoughrecipeu#inclusionsourdoughchonion

loaf it or leave it - episode 2 🤎 this week we went savory and turned french onion soup into sourdough. beef broth flavor right in the dough, buttery caramelized onions, thyme and lots of gruyère folded throughout - all baked in a loaf tin. I ended up with just enough extra dough for a tiny bonus loaf, which meant I actually got to cut into it while the big one cooled… and this one is officially a LOAF IT. the crumb was exactly what i wanted - soft, fluffy and full of little pockets of caramelized onion and melty cheese. recipe below ↓ french onion soup sourdough dough 340 g warm water 100 g active sourdough starter 15 g (2½ tsp) beef Better Than Bouillon 475 g bread flour 6 g salt french onion filling 400 g yellow onions, finely diced 28 g (2 tbsp) butter 1 Tbs sugar ¼ tsp salt 1 tsp dried thyme 150 g Gruyère, shredded Mix the water, starter and beef base until combined. Add flour and salt and mix into a shaggy dough. Cover and rest. For the onions, melt the butter in a skillet and add the finely diced onions and salt. Cook over medium-low heat, stirring occasionally, until deeply golden and caramelized. Add the sugar and thyme toward the end and continue cooking until the onions are jammy with no excess liquid. Spread onto a plate and cool completely. At the second stretch and fold, gently flatten the dough in the bowl. Scatter the cooled caramelized onions and shredded Gruyère evenly over the dough and gently dimple them in. Stretch and fold the dough over the inclusions. Continue with your remaining stretch and folds, then bulk ferment until the dough has risen approximately 50-60% and feels airy. Gently shape and place into a loaf tin. Allow to proof until noticeably puffy. Bake at 425°F covered for 40 minutes, then uncover and bake another 10 minutes. For an extra cheesy top, sprinkle with a little additional Gruyère when you remove the lid. Cool before slicing. #sourd#sourdoughd#sourdoughbreadd#sourdoughrecipeu#inclusionsourdoughchonion

#allaboutlilychouchou #lilychouchou #japanese #jmovie

#allaboutlilychouchou #lilychouchou #japanese #jmovie

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