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@hongdubai9: Thử mùi nước hoa tại nơi ghé em ạ.

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Hồng Dubai King
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Thursday 22 October 2026 14:00:25 GMT
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vanchien1029
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2026-10-22 14:12:55
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French Sourdough Rolls Ingredients 100 g active wheat sourdough starter 500 g bread flour or all-purpose flour 300 g water 24 g butter 24 g sugar 12 g salt Instructions 1. Mix the sourdough starter, water, and flour until combined. Leave to rest for 30 minutes for the autolyse. 2. Begin kneading the dough. Add the butter and sugar, followed by the salt. Knead thoroughly until the gluten is well developed and the dough becomes smooth and elastic. 3. Leave the dough to bulk ferment for approximately 4–5 hours, depending on its condition. During this time, perform two sets of folds, 50 minutes apart. 4. Divide the dough into 6 equal portions of approximately 150 g each. Pre-shape each portion and leave to rest on the work surface for 20–30 minutes. 5. Shape the rolls and place them into a muffin tin or individual muffin moulds. 6. Leave the rolls to proof in a warm place for 1.5–2 hours, or until they have noticeably increased in volume. Alternatively, cover the tin and refrigerate overnight for a cold proof. 7. Score the rolls and bake in a preheated oven at 240–250°C (465–480°F) with steam for the first 10 minutes. 8. Reduce the oven temperature to 210–220°C (410–430°F) and bake for another 15–20 minutes, until the rolls are golden brown. #sourdough#bread#easybread#recipes#bake
French Sourdough Rolls Ingredients 100 g active wheat sourdough starter 500 g bread flour or all-purpose flour 300 g water 24 g butter 24 g sugar 12 g salt Instructions 1. Mix the sourdough starter, water, and flour until combined. Leave to rest for 30 minutes for the autolyse. 2. Begin kneading the dough. Add the butter and sugar, followed by the salt. Knead thoroughly until the gluten is well developed and the dough becomes smooth and elastic. 3. Leave the dough to bulk ferment for approximately 4–5 hours, depending on its condition. During this time, perform two sets of folds, 50 minutes apart. 4. Divide the dough into 6 equal portions of approximately 150 g each. Pre-shape each portion and leave to rest on the work surface for 20–30 minutes. 5. Shape the rolls and place them into a muffin tin or individual muffin moulds. 6. Leave the rolls to proof in a warm place for 1.5–2 hours, or until they have noticeably increased in volume. Alternatively, cover the tin and refrigerate overnight for a cold proof. 7. Score the rolls and bake in a preheated oven at 240–250°C (465–480°F) with steam for the first 10 minutes. 8. Reduce the oven temperature to 210–220°C (410–430°F) and bake for another 15–20 minutes, until the rolls are golden brown. #sourdough#bread#easybread#recipes#bake
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