@elazhtv2: Prophet Taiwo Ojo. #God #prophettaiwoojo #prophettaiwoojoprayer #cacconvenantofmercy #prayerworks @Temitope Lightman 🕊️🔦 @PROPHET ABEL TAIWO OJO @Prophet Taiwo Ojo worldwide

elazhtv2
elazhtv2
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Region: NG
Wednesday 26 August 2026 13:54:19 GMT
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ifeoluwapo_quadri
ifeoluwapo_quadri :
Amen 🙏 ijmn🙏🙏🙏nd me too oooo🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏ijmn🙏🙏🙏🙏🙏🙏🙏
2026-08-26 20:17:38
0
comforfomowumi
comfortojekunle :
Amen Amen Amen Amen
2026-08-26 16:05:50
0
mommyokikiolavendor
𖣘꧂MUMMZY—OKIKIOLA💍😘𖣘꧂ :
Amin Amin Amin Amin Amin Amin
2026-08-26 20:27:56
0
rokeeb920
Rokeeb :
Amin
2026-08-26 22:03:58
0
user9887797930493
baby gold :
AMIN AMIN AMIN AMIN 🙏
2026-08-26 21:24:16
0
ameletemitope1
[email protected] :
aminnnnnnnnnnnnnn
2026-08-26 16:31:03
0
adepoju.abosede4
Adepoju Abosede :
Aminooooooooooooo loruko Jesu Amin 🙏🙏🙏
2026-08-26 20:03:04
0
abosedeoladelefol
Olami to Posh :
🙏🙏🙏🔥🔥🔥
2026-08-26 17:41:42
0
adeol660
Mummy Ella :
Amin jesu 🙏🙏🙏
2026-08-28 09:38:26
0
folasexy001
thick mama :
Amin Amin Amin jesu
2026-08-26 14:30:33
0
adeleye.blessing8
Adeleye Blessing :
Olorun jo ma nje sesin
2026-08-26 17:35:28
0
ogo.1oluwa
ogo oluwa :
Amen Amen Amen 🙏🙏🙏
2026-08-26 21:01:20
0
abisola7926
abisola :
Amin Amin 🙏
2026-08-28 05:37:11
0
riike1232
cute Riri🥰 :
Aameen 🙏🤲
2026-08-26 20:00:13
0
emilyyewenu090
Esther ♥️ :
Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin loruko Jesu 🤲🙏🙏
2026-08-26 15:55:27
0
ayomide35211
enibaby352 :
amin 🙏 🙏
2026-08-26 16:14:45
0
taiwoadeosun839gmail.com
Ni'matullahi💞📿 :
Amin Amin Amin Amin
2026-08-26 20:50:44
0
davidhtdvwz
love🥰♥️ :
Amen
2026-08-26 19:39:36
0
user7496613498191
TIPSO.K BEAUTYSALLON :
amen amen amen
2026-08-26 14:33:39
0
olawale.idowu6
Olawale Idowu :
Amen
2026-08-26 14:33:51
0
tolulope.adeoba
Tolulope Adeoba :
Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin Amin loruko Jesu kristi 🙏🙏🙏
2026-08-26 15:44:42
0
user9228474815988
opeyemi 2525 :
amin
2026-08-28 16:00:34
0
globerry34
Glory :
Amin Amin Amin Amin Amin Amin 🙏🙏🙏🙏🙏
2026-08-26 15:08:17
0
temitopememunat3
temitopememunat :
amen Amen Amen Amen🙏🙏
2026-08-26 14:52:35
0
taiwoadebolu800
Taiwo Adebolu :
Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen Amen 🙏🏻
2026-08-30 13:11:49
0
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Other Videos

Open Crumb Loaf Deets 💛  Ingredients • 310g @centralmilling Hi-Mountain Flour • 260g Crystal Geyser Spring Water • 80g Levain • 6.5g @bajagoldsaltco Fine Grind Salt  Night Before (8 PM) Feed starter: • 5g mature starter • 20g water • 25g flour Leave at room temperature (72–78°F). Next Morning Levain (8–9 AM): 35g starter • 36g water • 37g flour, basically a 1:1:1 ratio Keep at 77–79°F. Use when it has more than doubled (nearly tripled) and still has a slight dome (about 4–5 hours). Mix • Whisk levain into water. • Add flour and mix 3 minutes. • Rest 10 minutes. • Rubaud mix 1–2 minutes. • Rest 15 minutes. • Mix 1 minute until smooth. • Rest 30–40 minutes. Add Salt • Add 6.5g salt (lightly mist with water first). • Pinch, squeeze, and fold until incorporated. • Gentle Rubaud mix. • Rest 5 minutes. • Mix 1–2 minutes. • Rest 10 minutes. • Final gentle mix. • Rest 30–40 minutes. Coil Folds:  • Coil Fold 1: 40 minutes later • Coil Fold 2: 15 minutes later (transfer to an 8×8 Pyrex) • Coil Fold 3: 45–60 minutes later • Coil Fold 4: 45–60 minutes later • Coil Fold 5: Optional. (Risky one 😂) This can help give you that smaller more even open crumb. But must be done gently. Leave undisturbed until bulk is complete. My bulk ran 12:30–7:30 PM (7 hours) with an average dough temperature of 79°F. Shape & Proof • No preshape. • Gently shape on a floured surface. • Pop any large bubbles. • Place seam-side up in a floured banneton. • Warm proof 20 minutes. • Light stitch. • Cold proof 13 hours (37–39°F). My bake: • Preheat Challenger Pan at 490°F for 30 minutes. • Bake 470°F (lid on) for 27 minutes. • Bake 450°F (lid off) for 10–13 minutes. ✨ Tip: Place the banneton in the freezer during preheating. A slightly firmer dough makes scoring easier. As always, this timeline works in my kitchen with my flour, starter, and temperatures. Use it as a guide, then learn to adjust based on what your dough is telling you. That’s how you become your own expert baker.  Please remember to like, save and share!  💛Kathryn
Open Crumb Loaf Deets 💛 Ingredients • 310g @centralmilling Hi-Mountain Flour • 260g Crystal Geyser Spring Water • 80g Levain • 6.5g @bajagoldsaltco Fine Grind Salt Night Before (8 PM) Feed starter: • 5g mature starter • 20g water • 25g flour Leave at room temperature (72–78°F). Next Morning Levain (8–9 AM): 35g starter • 36g water • 37g flour, basically a 1:1:1 ratio Keep at 77–79°F. Use when it has more than doubled (nearly tripled) and still has a slight dome (about 4–5 hours). Mix • Whisk levain into water. • Add flour and mix 3 minutes. • Rest 10 minutes. • Rubaud mix 1–2 minutes. • Rest 15 minutes. • Mix 1 minute until smooth. • Rest 30–40 minutes. Add Salt • Add 6.5g salt (lightly mist with water first). • Pinch, squeeze, and fold until incorporated. • Gentle Rubaud mix. • Rest 5 minutes. • Mix 1–2 minutes. • Rest 10 minutes. • Final gentle mix. • Rest 30–40 minutes. Coil Folds: • Coil Fold 1: 40 minutes later • Coil Fold 2: 15 minutes later (transfer to an 8×8 Pyrex) • Coil Fold 3: 45–60 minutes later • Coil Fold 4: 45–60 minutes later • Coil Fold 5: Optional. (Risky one 😂) This can help give you that smaller more even open crumb. But must be done gently. Leave undisturbed until bulk is complete. My bulk ran 12:30–7:30 PM (7 hours) with an average dough temperature of 79°F. Shape & Proof • No preshape. • Gently shape on a floured surface. • Pop any large bubbles. • Place seam-side up in a floured banneton. • Warm proof 20 minutes. • Light stitch. • Cold proof 13 hours (37–39°F). My bake: • Preheat Challenger Pan at 490°F for 30 minutes. • Bake 470°F (lid on) for 27 minutes. • Bake 450°F (lid off) for 10–13 minutes. ✨ Tip: Place the banneton in the freezer during preheating. A slightly firmer dough makes scoring easier. As always, this timeline works in my kitchen with my flour, starter, and temperatures. Use it as a guide, then learn to adjust based on what your dough is telling you. That’s how you become your own expert baker. Please remember to like, save and share! 💛Kathryn

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