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@_ubiungu2:

ubi ungu
ubi ungu
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Region: ID
Saturday 08 August 2026 01:55:59 GMT
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muhammadbarkah27
F⛎ :
milu dahar atuh bos
2026-08-08 03:41:10
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Other Videos
Hmmm I’m speechless 😶 #austinmcbroom #acefamily #fyp #trending #virał
Hmmm I’m speechless 😶 #austinmcbroom #acefamily #fyp #trending #virał
وەک باران فرمیسک بە لیزم دیتە خوارەوە بی ـەوی اگای لی بی لەدونیا خوی دا دەژیت توش هەر بیرت لای ئەو بی #hawler_slemani_dhok_karkuk_hallabja
وەک باران فرمیسک بە لیزم دیتە خوارەوە بی ـەوی اگای لی بی لەدونیا خوی دا دەژیت توش هەر بیرت لای ئەو بی #hawler_slemani_dhok_karkuk_hallabja
As promised, my focaccia recipe 🫧 Save it for later 🫶🏻 Ingredients • 500 g flour (mine is 11% protein) • 400 ml water (+50 for bassinage) • 150 g sourdough starter • 13 g salt • 40 g olive oil How to: *It’s convenient to use the paddle attachment instead of the hook to build better gluten” • Knead flour, water and starter until the dough comes together (around 5 minutes at low speed) • Add the salt and knead for 5 more minutes • Add the oil slowly, letting it integrate and avoiding a pool@of oil forming around the dough • Pour the 50 ml bassinage water • Knead util window pane • Place in a proofing container and give a set of 4 coil folds, every 30 minutes • In the last fold, transfer to the baking tray (I like lining it with parchment paper, but you can omit this step) • Let raise for 2 hours and transfer to the fridge for overnight fermentation • In the morning bring to room temperature for 1 hour • Drizzle with olive oil and poke to redistribute the air pockets • Add the toppings of choice (for me, just flake salt 🤌🏻) • Bake at 250°C for around 25 minutes, or until golden brown • Enjoy! 🫶🏻 Stand mixer: @maxima.kitchenequipment Flour: @regal organic Salt: @Maldon Salt Cutting board and knife: @sourwoodcompany Rings: @Pandora #Recipe #focaccia #sourdough #baking
As promised, my focaccia recipe 🫧 Save it for later 🫶🏻 Ingredients • 500 g flour (mine is 11% protein) • 400 ml water (+50 for bassinage) • 150 g sourdough starter • 13 g salt • 40 g olive oil How to: *It’s convenient to use the paddle attachment instead of the hook to build better gluten” • Knead flour, water and starter until the dough comes together (around 5 minutes at low speed) • Add the salt and knead for 5 more minutes • Add the oil slowly, letting it integrate and avoiding a pool@of oil forming around the dough • Pour the 50 ml bassinage water • Knead util window pane • Place in a proofing container and give a set of 4 coil folds, every 30 minutes • In the last fold, transfer to the baking tray (I like lining it with parchment paper, but you can omit this step) • Let raise for 2 hours and transfer to the fridge for overnight fermentation • In the morning bring to room temperature for 1 hour • Drizzle with olive oil and poke to redistribute the air pockets • Add the toppings of choice (for me, just flake salt 🤌🏻) • Bake at 250°C for around 25 minutes, or until golden brown • Enjoy! 🫶🏻 Stand mixer: @maxima.kitchenequipment Flour: @regal organic Salt: @Maldon Salt Cutting board and knife: @sourwoodcompany Rings: @Pandora #Recipe #focaccia #sourdough #baking
it’s my life 🔥🔥 #drums #drummer #drumming
it’s my life 🔥🔥 #drums #drummer #drumming
#CapCut كله سلف ودين✋🏻🖤#البودا_القابوطي #تصميم_البودا
#CapCut كله سلف ودين✋🏻🖤#البودا_القابوطي #تصميم_البودا

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