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@giacmonggiausang05: Dashcam US #dashcam #dashcamvideos #dashcamusa #dashcamlessons #drivingfail

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Monday 05 October 2026 11:32:06 GMT
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Sourdough Inclusion Loaf: Chili Crunch, Cheese + Scallions Ingredients: • 100g active starter (⅓ cup) • 350g water (1½ cups) • 500g flour (4 cups) • 10g salt (1¾ tsp) • 30g chili crunch (2 Tbsp) • 125g cheese, shredded or cubed (about 1 cup) • 2–4 scallions, sliced (½-1 cup) *Optional: You can add extra cheese, chili crunch and scallions during shaping if you want. Step 1: Mix the dough
Mix starter + water until combined. Add flour + salt and mix until a shaggy dough forms. Wet hands and knead dough for a few minutes. Step 2: Rest
Cover and rest for 1 hour. Step 3: 1st Stretch & Fold + Chili Crunch 
Drizzle chili crunch over dough and do stretch & folds and coil folds until combined. Cover and let rest for 30 minutes. Step 4: 2nd Stretch & Fold + Cheese & Scallions
Add 1/2 the cheese and all the scallions. Do coil folds until incorporated. Add rest of cheese and do additional coil folds until combined. Cover and let rest for 30 minutes. Step 5: Coil Folds + Finishing Bulk Fermentation Do a set of coil folds. Cover dough and let it finish bulk fermenting at room temp. Step 6: Shape Gently stretch dough into rectangle. Add additional chili crunch, cheese and scallions (optional). Shape dough gently. Step 7: Cold Proof Put dough in proofing basket and cold proof in fridge. Step 8: Preheat Preheat oven to 450 (with empty dutch oven inside) for 45 minutes. Step 9: Score & Bake Score the dough. Bake at 450 for 30-35 minutes with the lid on. Remove lid, bake at 450 for 8-15 minutes (until desired golden crust) Step 10: Cool Let loaf cool for 1-2 hours I hope you love this loaf as much as I do! #sourdough #sourdoughbread #sourdoughtok #sourdoughbaking #breadinclusions
Sourdough Inclusion Loaf: Chili Crunch, Cheese + Scallions Ingredients: • 100g active starter (⅓ cup) • 350g water (1½ cups) • 500g flour (4 cups) • 10g salt (1¾ tsp) • 30g chili crunch (2 Tbsp) • 125g cheese, shredded or cubed (about 1 cup) • 2–4 scallions, sliced (½-1 cup) *Optional: You can add extra cheese, chili crunch and scallions during shaping if you want. Step 1: Mix the dough
Mix starter + water until combined. Add flour + salt and mix until a shaggy dough forms. Wet hands and knead dough for a few minutes. Step 2: Rest
Cover and rest for 1 hour. Step 3: 1st Stretch & Fold + Chili Crunch 
Drizzle chili crunch over dough and do stretch & folds and coil folds until combined. Cover and let rest for 30 minutes. Step 4: 2nd Stretch & Fold + Cheese & Scallions
Add 1/2 the cheese and all the scallions. Do coil folds until incorporated. Add rest of cheese and do additional coil folds until combined. Cover and let rest for 30 minutes. Step 5: Coil Folds + Finishing Bulk Fermentation Do a set of coil folds. Cover dough and let it finish bulk fermenting at room temp. Step 6: Shape Gently stretch dough into rectangle. Add additional chili crunch, cheese and scallions (optional). Shape dough gently. Step 7: Cold Proof Put dough in proofing basket and cold proof in fridge. Step 8: Preheat Preheat oven to 450 (with empty dutch oven inside) for 45 minutes. Step 9: Score & Bake Score the dough. Bake at 450 for 30-35 minutes with the lid on. Remove lid, bake at 450 for 8-15 minutes (until desired golden crust) Step 10: Cool Let loaf cool for 1-2 hours I hope you love this loaf as much as I do! #sourdough #sourdoughbread #sourdoughtok #sourdoughbaking #breadinclusions
ملك الحلول علي معلول
ملك الحلول علي معلول
Áo len dài tay#aonu #macdepmoingay #thoitrangnu #xuhuong
Áo len dài tay#aonu #macdepmoingay #thoitrangnu #xuhuong

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