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@tiembandoxinhiu: Em thun giấy mới ra mắt nha @LEEZA VIỆT NAM #thungiay #leeza #leezavietnam #fitcheck #outfit

𝚋𝚢_𝙿𝚑𝚊𝚗𝚑✨🌷
𝚋𝚢_𝙿𝚑𝚊𝚗𝚑✨🌷
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Thursday 20 August 2026 12:48:00 GMT
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loaf it or leave it | episode 10 🌶️🧀 you voted for chili garlic crunch & mozzarella sourdough, and i have to say, you picked a good one! we added chili garlic crunch three different times so we could get that beautiful color throughout the dough and little pockets of garlic and chili in every slice. then we added plenty of mozzarella because, well, cheese makes everything better! this loaf was absolutely delicious! the only thing i'd change is making it a little smaller next time because it rose right up against the lid of my loaf tin! but as far as flavor goes, my vote is LOAF IT! recipe below! chili garlic crunch & mozzarella 🌶️🧀 sourdough dough 9x4 345 g water 100 g active sourdough starter 475 g bread flour 10 g salt inclusions 3 tbsp chili garlic crunch 150 g low-moisture mozzarella cheese, shredded or cubed instructions combine water and active sourdough starter in a large bowl. add 1 tablespoon of chili garlic crunch and mix to distribute the flavor and color throughout the dough. add bread flour and salt. mix until everything is incorporated. cover and rest for 1 hour. complete your first stretch and fold. cover and rest for approximately 30 minutes. during your second stretch and fold, gently incorporate another tablespoon of chili garlic crunch, focusing on the crunchy garlic and chili pieces rather than excess oil. add some of the mozzarella during this fold, saving the remainder for shaping. cover and continue bulk fermentation until your dough has risen approximately 50–60% and looks puffy and airy. once bulk fermentation is complete, gently stretch your dough into a rectangle. add the remaining tablespoon of chili garlic crunch and the rest of your mozzarella, distributing everything evenly throughout the dough. fold and shape gently, keeping the inclusions tucked inside. place your shaped dough into a loaf tin, seam side down. allow to proof until noticeably puffy, being careful not to overproof. preheat your oven to 425°f. bake covered for approximately 40–45 minutes. remove the lid and bake another 5–10 minutes, if needed, until golden brown. the internal temperature should reach approximately 205°f when measured in the bread rather than a cheese pocket. allow to cool before slicing. loaf it or leave it? #sourdoughbread #sourdoughrecipes #chilicrisp #cheesybread #loafitorleaveit
loaf it or leave it | episode 10 🌶️🧀 you voted for chili garlic crunch & mozzarella sourdough, and i have to say, you picked a good one! we added chili garlic crunch three different times so we could get that beautiful color throughout the dough and little pockets of garlic and chili in every slice. then we added plenty of mozzarella because, well, cheese makes everything better! this loaf was absolutely delicious! the only thing i'd change is making it a little smaller next time because it rose right up against the lid of my loaf tin! but as far as flavor goes, my vote is LOAF IT! recipe below! chili garlic crunch & mozzarella 🌶️🧀 sourdough dough 9x4 345 g water 100 g active sourdough starter 475 g bread flour 10 g salt inclusions 3 tbsp chili garlic crunch 150 g low-moisture mozzarella cheese, shredded or cubed instructions combine water and active sourdough starter in a large bowl. add 1 tablespoon of chili garlic crunch and mix to distribute the flavor and color throughout the dough. add bread flour and salt. mix until everything is incorporated. cover and rest for 1 hour. complete your first stretch and fold. cover and rest for approximately 30 minutes. during your second stretch and fold, gently incorporate another tablespoon of chili garlic crunch, focusing on the crunchy garlic and chili pieces rather than excess oil. add some of the mozzarella during this fold, saving the remainder for shaping. cover and continue bulk fermentation until your dough has risen approximately 50–60% and looks puffy and airy. once bulk fermentation is complete, gently stretch your dough into a rectangle. add the remaining tablespoon of chili garlic crunch and the rest of your mozzarella, distributing everything evenly throughout the dough. fold and shape gently, keeping the inclusions tucked inside. place your shaped dough into a loaf tin, seam side down. allow to proof until noticeably puffy, being careful not to overproof. preheat your oven to 425°f. bake covered for approximately 40–45 minutes. remove the lid and bake another 5–10 minutes, if needed, until golden brown. the internal temperature should reach approximately 205°f when measured in the bread rather than a cheese pocket. allow to cool before slicing. loaf it or leave it? #sourdoughbread #sourdoughrecipes #chilicrisp #cheesybread #loafitorleaveit
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Ariana is a STUD athlete who is attempting to do something very few people have ever done. Her training is going amazingly and her trainer has her firing on all cylinders. As it stands right now she is in amazing shape but when you’re attempting something so challenging, it’s always best to do some fine tuning along the way. Not only is she a stud but she is a joy to work with and such an amazing person to be around. You won’t regret following her journey and rooting her on. @Ariana Luterman #triathlete




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