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@user50167873869244: #CapCut MATILDA SVAGA

юзер50167873869244
юзер50167873869244
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Region: UA
Thursday 23 July 2026 06:34:37 GMT
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shinaedei
tibaggu :
О БЛЖЕ ЦЕ МОЯ АГУНЯ❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-07-23 06:35:51
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shinaedei
tibaggu :
ЯК ЖЕ ВОНА МОГАЄТ
2026-07-23 06:36:00
0
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A strong dough is everything. Fresh yeast is my go-to for pizza, that way I know it’s alive and working (Polish shops are the best place to find it in the UK). I only hand knead for a few minutes these days, then ball up and let it rest - stretching briefly again a couple of times after half hour dough naps. Speaking of timing, there’s no substitute for time during fermentation (sugar/honey hacks only get you so far). I always go for 24hrs or more, room temperature, to ensure a well developed gluten network. 65% water hydration works great on a carbon steel for your home oven too ♨️ It’s all about temperature and duration of the bake, plus cycling the grill when you can. You can find the dough recipe on my website blog 🍕 Happy baking! #pizzadough #pizzarecipe #homechef #baking #breadtok
A strong dough is everything. Fresh yeast is my go-to for pizza, that way I know it’s alive and working (Polish shops are the best place to find it in the UK). I only hand knead for a few minutes these days, then ball up and let it rest - stretching briefly again a couple of times after half hour dough naps. Speaking of timing, there’s no substitute for time during fermentation (sugar/honey hacks only get you so far). I always go for 24hrs or more, room temperature, to ensure a well developed gluten network. 65% water hydration works great on a carbon steel for your home oven too ♨️ It’s all about temperature and duration of the bake, plus cycling the grill when you can. You can find the dough recipe on my website blog 🍕 Happy baking! #pizzadough #pizzarecipe #homechef #baking #breadtok

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