@theasianspiderman: Corporate Build #biceps #corporate #gym #sleeperbuild

Kyle Dailo •@theasianspiderman

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Region: PH

Tuesday 15 September 2026 15:08:24 GMT

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Comments

fa dela cruz :

hala Lord cutie baby oh. la ba kami ganito sa office? 🥺😩

2026-09-16 09:20:32

1

Jevay Apol Alvarado :

me

2026-09-15 15:23:14

3

AlväFluffÿ :

Babe

2026-09-16 04:38:10

1

ian :

kuya 👱‍♂️bat 🦇 parang 🏃🏻‍♀️may ✋🏻 kamukha 🤭 ka 👊🏻 parang 🙈 kamukha 😋 mo 🤩 future 😳 jowa 👻 and 👐 husband 🥰 ko 🤯 mahal 💑 na 💆🏻‍♀️ata 😏 kita 😔 kuya 🤸🏻‍♀️

2026-09-16 02:48:23

1

vernon :

2026-09-16 01:19:37

1

chal :

ayeee

2026-09-15 15:19:42

1

cocomelon :

Yes masarap yan🥺

2026-09-16 10:25:32

0

𝙧𝙚𝙣𝙯 ☑️ :

Sarap po sir

2026-09-16 10:20:29

0

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Easy Artisan Yeast Bread: Ingredients: 400mls warm water 2 teaspoons yeast 1 tablespoon honey 580g plain flour or bread flour (about 3.5cups) 13g salt (2 teaspoons) Extra flour, for shaping A little oil, for the bowl Baking paper 2 ice cubes, optional Method: Add the warm water, yeast and honey to a bowl. Mix until the honey has dissolved, then set aside until the mixture becomes nice and foamy. In a separate large bowl, add the flour and salt. Whisk together until the salt is evenly incorporated. Make a well in the centre of the flour and pour in the foamy yeast mixture. Mix together with a whisk until you have a loose, shaggy dough. Tip the dough onto the bench and knead for about 5 minutes, until smooth and elastic. Form it into a ball. Lightly oil your bowl and pop the dough back in. Cover and leave to rest for 1½ hours. With damp hands, do a few stretch and folds. I do about 6–7, pulling the dough up as far as it will stretch and then releasing it back down. Keep going until there’s nowhere else to grab and stretch. Cover again and leave the dough for another 1½ hours. About an hour into this second rest, preheat your oven and Dutch oven to 200°C fan forced. Once the Dutch oven is almost ready, it’s time to shape your loaf. Tip the dough onto a lightly floured bench and gently shape it into a rectangle. Fold the sides in first, then roll the dough up like a burrito, creating tension as you roll. Use a dough scraper to lift the loaf onto a piece of baking paper. Using a sharp knife or bread lame, score the top of the dough with a shallow cut along the side. Carefully remove the hot Dutch oven from the oven and take off the lid. Pick up the dough using the sides of the baking paper and carefully lower it into the Dutch oven. Add a couple of ice cubes beside the dough, or give the dough a light spritz of water. Put the lid back on and pop it into the oven. Bake for 40 minutes with the lid on, then remove the lid and bake for another 10 minutes, until beautifully golden brown. Carefully remove the bread from the Dutch oven and leave to cool on a wire rack for at least 1 hour before slicing. Perfect sliced up for sandwiches, toast and dipping, or turn it into a cob loaf by cutting out the middle and filling it with your favourite cob loaf filling. #bread #easybaking #EasyRecipe #breadrecipe #homecooking

Easy Artisan Yeast Bread: Ingredients: 400mls warm water 2 teaspoons yeast 1 tablespoon honey 580g plain flour or bread flour (about 3.5cups) 13g salt (2 teaspoons) Extra flour, for shaping A little oil, for the bowl Baking paper 2 ice cubes, optional Method: Add the warm water, yeast and honey to a bowl. Mix until the honey has dissolved, then set aside until the mixture becomes nice and foamy. In a separate large bowl, add the flour and salt. Whisk together until the salt is evenly incorporated. Make a well in the centre of the flour and pour in the foamy yeast mixture. Mix together with a whisk until you have a loose, shaggy dough. Tip the dough onto the bench and knead for about 5 minutes, until smooth and elastic. Form it into a ball. Lightly oil your bowl and pop the dough back in. Cover and leave to rest for 1½ hours. With damp hands, do a few stretch and folds. I do about 6–7, pulling the dough up as far as it will stretch and then releasing it back down. Keep going until there’s nowhere else to grab and stretch. Cover again and leave the dough for another 1½ hours. About an hour into this second rest, preheat your oven and Dutch oven to 200°C fan forced. Once the Dutch oven is almost ready, it’s time to shape your loaf. Tip the dough onto a lightly floured bench and gently shape it into a rectangle. Fold the sides in first, then roll the dough up like a burrito, creating tension as you roll. Use a dough scraper to lift the loaf onto a piece of baking paper. Using a sharp knife or bread lame, score the top of the dough with a shallow cut along the side. Carefully remove the hot Dutch oven from the oven and take off the lid. Pick up the dough using the sides of the baking paper and carefully lower it into the Dutch oven. Add a couple of ice cubes beside the dough, or give the dough a light spritz of water. Put the lid back on and pop it into the oven. Bake for 40 minutes with the lid on, then remove the lid and bake for another 10 minutes, until beautifully golden brown. Carefully remove the bread from the Dutch oven and leave to cool on a wire rack for at least 1 hour before slicing. Perfect sliced up for sandwiches, toast and dipping, or turn it into a cob loaf by cutting out the middle and filling it with your favourite cob loaf filling. #bread #easybaking #EasyRecipe #breadrecipe #homecooking

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