@inkmate.everyday: Инкмейт проиграл вамосу и гамосу со счетом 7:13 #inkmate0 #inkmate #zibert1715 #cs2

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Thursday 10 September 2026 21:20:00 GMT

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MakgiL nsss :

их 4 было

2026-09-11 11:06:06

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evil morty:)(: :

😂😂😂

2026-09-12 09:39:05

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Chocolate Sourdough Bread 🍫 450 g bread flour 7 g salt 45 g sugar (I use brown sugar) 45 g cocoa powder (I use Dutch-processed) 1 tsp cinnamon 90 g ripe active sourdough starter 360 g water 120 g chocolate chips In a bowl, mix the flour, sugar, cocoa powder, and cinnamon. Add room-temperature water and the active sourdough starter, then knead the dough for about 5 minutes. Shape the dough into a ball, place it in a bowl, and cover with plastic wrap or a damp towel. Let the dough rest for 1.5 hours at room temperature. Then lift each side of the dough and fold it toward the center — repeat this process three times with 30-minute intervals. This helps develop gluten and makes the bread airy. During the second fold, add the salt and chocolate chips to the center and fold the dough. After another 30 minutes, do another fold as shown in the video. Thirty minutes later, after the third fold, lift the dough, let it stretch slightly under its own weight, and place it back into the bowl — repeat this three times with 30-minute intervals. After the final fold, wait 30 minutes, then transfer the dough to a lightly floured surface and gently stretch it. Pull one side of the dough toward the center, then pull the opposite side toward the center, and roll the whole structure into a tight log (as shown in the video). Place the shaped dough into a flour-dusted proofing basket or bowl, seal all the edges, cover with a cotton towel, and place it in the refrigerator, preferably for 10–12 hours. Preheat the oven with a cast-iron Dutch oven and lid to 230°C (450°F). Transfer the bread onto parchment paper, make a deep score and a decorative pattern if desired. Place the bread into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Then lower the temperature to 200°C (400°F), remove the lid, and bake for another 15–20 minutes. I check doneness with a thermometer: the internal temperature of the bread should be 97–98°C (206–208°F). This ensures the bread is fully baked without drying out. Let the bread cool completely before slicing ❤️

Chocolate Sourdough Bread 🍫 450 g bread flour 7 g salt 45 g sugar (I use brown sugar) 45 g cocoa powder (I use Dutch-processed) 1 tsp cinnamon 90 g ripe active sourdough starter 360 g water 120 g chocolate chips In a bowl, mix the flour, sugar, cocoa powder, and cinnamon. Add room-temperature water and the active sourdough starter, then knead the dough for about 5 minutes. Shape the dough into a ball, place it in a bowl, and cover with plastic wrap or a damp towel. Let the dough rest for 1.5 hours at room temperature. Then lift each side of the dough and fold it toward the center — repeat this process three times with 30-minute intervals. This helps develop gluten and makes the bread airy. During the second fold, add the salt and chocolate chips to the center and fold the dough. After another 30 minutes, do another fold as shown in the video. Thirty minutes later, after the third fold, lift the dough, let it stretch slightly under its own weight, and place it back into the bowl — repeat this three times with 30-minute intervals. After the final fold, wait 30 minutes, then transfer the dough to a lightly floured surface and gently stretch it. Pull one side of the dough toward the center, then pull the opposite side toward the center, and roll the whole structure into a tight log (as shown in the video). Place the shaped dough into a flour-dusted proofing basket or bowl, seal all the edges, cover with a cotton towel, and place it in the refrigerator, preferably for 10–12 hours. Preheat the oven with a cast-iron Dutch oven and lid to 230°C (450°F). Transfer the bread onto parchment paper, make a deep score and a decorative pattern if desired. Place the bread into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Then lower the temperature to 200°C (400°F), remove the lid, and bake for another 15–20 minutes. I check doneness with a thermometer: the internal temperature of the bread should be 97–98°C (206–208°F). This ensures the bread is fully baked without drying out. Let the bread cool completely before slicing ❤️

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