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@talya.barkay: #פוריוישראל #פוריו #איידול #קוספלייישראל #אנימהישראל תודה ענקית לכל מי שבא ועזר להפיק את האירוע המושלם הזה!

talya barkay טליה ברקאי
talya barkay טליה ברקאי
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Region: IL
Monday 06 July 2026 08:16:37 GMT
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oriyanlevi8
אוריין לוי | יוצר תוכן :
מושלםםם😍
2026-07-06 15:33:11
1
aitan.1578
Eitan| Edits ⭐ :
ראשון עונה אפשר עוקב אני מעריץ שלך מלא זמן בבקשה
2026-07-06 08:40:47
0
hanochsalomon
חנוך :
🥰🥰🥰🥰
2026-07-07 04:14:53
0
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Basic Loaf Method: Start around 8 pm at night for a morning bake. Or Start around 7 am for an evening bake. Ingredients: 130 g or 3/4 cup active starter 15 g or 2 tsp salt 360 g or just under 1 1/2 cups water 520 g or 3 1/2 cups unbleached bread flour. Mix starter, salt, and water. Add flour, and mix until your dough is shaggy. Cover and let proof 30 minutes on the counter. Do a total of 3 sets of stretch and folds, proofing 30 minutes in between each one. Cover and let proof on the counter overnight or 8-12 hours depending on your kitchen temp. To loaf up: Stretch your dough into the shape of a piece of paper. Fold like a letter, then roll it up. Push and pull to shape into a loaf, building surface tension and creating a strong structure. Tump into a baneton proofing basket or bowl and let proof 1 hour. Preheat oven with Dutch oven in it to 450 degrees. Bake @450 for 30 minutes. Reduce heat and bake an additional 10-15 minutes or until internal temperature reaches 197-205. Let sit 30 minutes before cutting (if you can wait). Serve with whipped honey butter for the perfect bite! Love your face,
Anne❤️#sourdoughbaking #sourdoughbaking #simplesourdough
Basic Loaf Method: Start around 8 pm at night for a morning bake. Or Start around 7 am for an evening bake. Ingredients: 130 g or 3/4 cup active starter 15 g or 2 tsp salt 360 g or just under 1 1/2 cups water 520 g or 3 1/2 cups unbleached bread flour. Mix starter, salt, and water. Add flour, and mix until your dough is shaggy. Cover and let proof 30 minutes on the counter. Do a total of 3 sets of stretch and folds, proofing 30 minutes in between each one. Cover and let proof on the counter overnight or 8-12 hours depending on your kitchen temp. To loaf up: Stretch your dough into the shape of a piece of paper. Fold like a letter, then roll it up. Push and pull to shape into a loaf, building surface tension and creating a strong structure. Tump into a baneton proofing basket or bowl and let proof 1 hour. Preheat oven with Dutch oven in it to 450 degrees. Bake @450 for 30 minutes. Reduce heat and bake an additional 10-15 minutes or until internal temperature reaches 197-205. Let sit 30 minutes before cutting (if you can wait). Serve with whipped honey butter for the perfect bite! Love your face,
Anne❤️#sourdoughbaking #sourdoughbaking #simplesourdough


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