@qutumutu28may: #qutumutu

qutumutu28may

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Region: AZ

Friday 10 July 2026 07:08:32 GMT

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Zehra İsazade :

salam gilaslı çaşka neçyedi

2026-09-13 19:02:43

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talvez esteja na hora. #viral #edit #foruyou #neymar

talvez esteja na hora. #viral #edit #foruyou #neymar

Part 2 ~ Four-loaf bulk batch of 75% whole wheat sourdough at 80% hydration. Pre-shape, shape, cold proof, score, bake. 1,500g whole wheat flour (I use whole wheat flour made with hard red wheat berries) 500g bread flour 1,600g water 400g active starter 40g salt Stir active starter into water. Add flour and salt. Mix in a stand mixer for approximately 5 minutes or by hand until thoroughly combined - I need to do this in two batches in my mixer. Allow to rest for 60 minutes before starting four rounds of stretch or coil folds 30 minutes apart. Cover and allow to rest for the remainder of bulk fermentation. Divide dough into four portions. Pre-shape dough, cover, and allow to rest for 30 minutes before performing the final shaping. Place into proofing baskets and allow to rest 25 minutes before stitching. Cover and place in the refrigerator to cold proof for at least 6 hours - I try to shoot for 18 hours in the fridge before baking. Score loaves and bake covered at 450° F for 45 minutes and uncovered at 425° F for 15-20 minutes (these times are longer than usual due to baking four loaves at a time). Tent with aluminum foil for the last 5-10 minutes depending on how dark you like your crust. Always bake to an internal temperature of at least 205° F. Baking times and temperatures may need to be adjusted according to your climate, elevation, and if you are using a Dutch oven etc. Allow to cool completely before cutting. Here's a link to my storefront where you'll see many of the baking pans and tools I use every day. ANY purchases made through this link do provide me with a small commission - including non-baking items. #WalmartPartner https://walmrt.us/4y6sDiv #creatorsearchinsights #WorthTheSearch

Part 2 ~ Four-loaf bulk batch of 75% whole wheat sourdough at 80% hydration. Pre-shape, shape, cold proof, score, bake. 1,500g whole wheat flour (I use whole wheat flour made with hard red wheat berries) 500g bread flour 1,600g water 400g active starter 40g salt Stir active starter into water. Add flour and salt. Mix in a stand mixer for approximately 5 minutes or by hand until thoroughly combined - I need to do this in two batches in my mixer. Allow to rest for 60 minutes before starting four rounds of stretch or coil folds 30 minutes apart. Cover and allow to rest for the remainder of bulk fermentation. Divide dough into four portions. Pre-shape dough, cover, and allow to rest for 30 minutes before performing the final shaping. Place into proofing baskets and allow to rest 25 minutes before stitching. Cover and place in the refrigerator to cold proof for at least 6 hours - I try to shoot for 18 hours in the fridge before baking. Score loaves and bake covered at 450° F for 45 minutes and uncovered at 425° F for 15-20 minutes (these times are longer than usual due to baking four loaves at a time). Tent with aluminum foil for the last 5-10 minutes depending on how dark you like your crust. Always bake to an internal temperature of at least 205° F. Baking times and temperatures may need to be adjusted according to your climate, elevation, and if you are using a Dutch oven etc. Allow to cool completely before cutting. Here's a link to my storefront where you'll see many of the baking pans and tools I use every day. ANY purchases made through this link do provide me with a small commission - including non-baking items. #WalmartPartner https://walmrt.us/4y6sDiv #creatorsearchinsights #WorthTheSearch

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