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@thienkimboutique2: Áo len phối nút ôm dáng xinh thiệt #xuhuong #thienkimboutique

ThiênKimBoutique
ThiênKimBoutique
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Region: VN
Monday 07 September 2026 08:13:11 GMT
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tammelbourne
Tâm Melbourne :
mua sao em
2026-09-07 12:00:44
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Oat & Honey Sourdough Bread – Rustic, Simple, Naturally Sweet This rustic oat and honey sourdough loaf is simple to make and perfect for everyday slicing. The dough is half-rolled in oats to give it a lovely, textured finish and golden crust. Slow-fermented for flavour and naturally sweetened with honey. The full video is on my YouTube channel. How to Prepare a Starter: I prefer a 1:4:4 ratio (10g starter: 40g bread flour: 40ml water). On warmer days, I use a 1:5:5 ratio instead. I typically mix it in the evening and let it ferment overnight. By the next morning, it’s ready to use for baking. Recipe Water 240ml(initial) + 30 ml (reserved for later) ※Use room temperature water on warm days. If it’s cold, use lukewarm water instead Honey 45g 60g of active starter Bread flour 300g Oat flakes 60g Salt 6g Extra Oat flakes for coating the dough Baking time Bake 250°C for 20 mins with steam Remove the steam and bake 230°C for another 15-20 mins For Dutch oven 250°C with lid bake for 20 mins 230°C without the lid bake for 15-20mins #homebaking #sourdoughrecipe #SourdoughBread #HomeBaker #artisanbread
Oat & Honey Sourdough Bread – Rustic, Simple, Naturally Sweet This rustic oat and honey sourdough loaf is simple to make and perfect for everyday slicing. The dough is half-rolled in oats to give it a lovely, textured finish and golden crust. Slow-fermented for flavour and naturally sweetened with honey. The full video is on my YouTube channel. How to Prepare a Starter: I prefer a 1:4:4 ratio (10g starter: 40g bread flour: 40ml water). On warmer days, I use a 1:5:5 ratio instead. I typically mix it in the evening and let it ferment overnight. By the next morning, it’s ready to use for baking. Recipe Water 240ml(initial) + 30 ml (reserved for later) ※Use room temperature water on warm days. If it’s cold, use lukewarm water instead Honey 45g 60g of active starter Bread flour 300g Oat flakes 60g Salt 6g Extra Oat flakes for coating the dough Baking time Bake 250°C for 20 mins with steam Remove the steam and bake 230°C for another 15-20 mins For Dutch oven 250°C with lid bake for 20 mins 230°C without the lid bake for 15-20mins #homebaking #sourdoughrecipe #SourdoughBread #HomeBaker #artisanbread
#estudantededireito #foryou
#estudantededireito #foryou

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