@2015umed: #bmw #CapCut

2015umed

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Monday 02 November 2026 02:10:53 GMT

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Ali :

мерс сила

2026-11-03 13:57:26

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Surat_2026 :

mersedec

2026-11-04 11:15:21

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Surat_2026 :

mersedec

2026-11-04 11:16:00

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EymenCan TEK 🇹🇷 bebek :

2026-11-03 16:38:48

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Didar :

🥰🥰🥰

2026-11-02 09:06:51

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user9531765114414 :

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2026-11-02 02:18:57

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Азамат :

👍👍👍

2026-11-02 02:19:16

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my tried & true sourdough method!! 🍞🤎 I promise sourdough is SO much more forgiving than the internet can make it seem!! there’s definitely a learning curve, but you do not need to have the perfect schedule or exact timing to make a really good loaf. save this for when you’re ready to give it a try!!♡ STARTER I usually feed my starter a 1:1:1 ratio, equal parts starter, flour & water, and wait until it has at least doubled in size before making my dough. FOR THE DOUGH • 360g water • 500g bread flour • 80–90g active sourdough starter* • 10g salt *I typically use 80–90g of starter, but you can use as little as 50g! More starter will generally make your dough ferment faster, so this is something you can adjust depending on your schedule/temp of your home. HOW I MAKE IT • Mix everything together until a shaggy dough forms. I like to knead/mix it with my hands for a few minutes to make sure everything is well combined. • Cover & let rest for 1 hour. • Start your stretch & folds! Gently stretch one side of the dough up and fold it over itself, turn the bowl, and repeat on all 4 sides. • Do 4 total rounds of stretch & folds over the next ~2 hours. About 30 minutes apart is ideal, but don’t stress about being exact!! 20 minutes, 40 minutes… your sourdough will be okay! • After your final stretch & fold, cover and leave the dough at room temperature to bulk ferment until it has roughly doubled in size. There isn’t one perfect amount of time for this! A warmer house + more starter = a faster rise, while a cooler house + less starter = a slower one. Watch your dough more than the clock! • Once doubled, shape your dough and transfer it to a rice flour-dusted banneton. • Cover and place in the fridge to cold proof for at least 5 hours and up to 24 hours. I usually leave mine overnight and bake the next morning! TO BAKE • Preheat your Dutch oven to 450°F. I like to give it plenty of time to get nice & hot! • Turn your loaf out onto a silicone bread sling or parchment paper. • Dust with flour if you want a pretty design, then score your loaf. Don’t forget to also give it a deeper expansion score so it has somewhere to open up while baking! • Bake at 450°F with the lid ON for 30 minutes. • Remove the lid, lower the oven to 415°F & bake for another 15 minutes, or until it’s beautifully golden brown. and now the hardest step… WAIT!! 😭 let your loaf cool completely before cutting into it. I usually wait around 4 hours so the inside has plenty of time to finish cooking. that’s it!! if sourdough has always felt way too complicated, consider this your sign to just try it. your first loaf doesn’t have to be perfect & you’ll learn SO much by practicing!!🍞 save this for your next loaf & leave any sourdough questions below!!🫶🏼 #sourdough #sourdoughtok #baking #cozyhobbies #homebody

my tried & true sourdough method!! 🍞🤎 I promise sourdough is SO much more forgiving than the internet can make it seem!! there’s definitely a learning curve, but you do not need to have the perfect schedule or exact timing to make a really good loaf. save this for when you’re ready to give it a try!!♡ STARTER I usually feed my starter a 1:1:1 ratio, equal parts starter, flour & water, and wait until it has at least doubled in size before making my dough. FOR THE DOUGH • 360g water • 500g bread flour • 80–90g active sourdough starter* • 10g salt *I typically use 80–90g of starter, but you can use as little as 50g! More starter will generally make your dough ferment faster, so this is something you can adjust depending on your schedule/temp of your home. HOW I MAKE IT • Mix everything together until a shaggy dough forms. I like to knead/mix it with my hands for a few minutes to make sure everything is well combined. • Cover & let rest for 1 hour. • Start your stretch & folds! Gently stretch one side of the dough up and fold it over itself, turn the bowl, and repeat on all 4 sides. • Do 4 total rounds of stretch & folds over the next ~2 hours. About 30 minutes apart is ideal, but don’t stress about being exact!! 20 minutes, 40 minutes… your sourdough will be okay! • After your final stretch & fold, cover and leave the dough at room temperature to bulk ferment until it has roughly doubled in size. There isn’t one perfect amount of time for this! A warmer house + more starter = a faster rise, while a cooler house + less starter = a slower one. Watch your dough more than the clock! • Once doubled, shape your dough and transfer it to a rice flour-dusted banneton. • Cover and place in the fridge to cold proof for at least 5 hours and up to 24 hours. I usually leave mine overnight and bake the next morning! TO BAKE • Preheat your Dutch oven to 450°F. I like to give it plenty of time to get nice & hot! • Turn your loaf out onto a silicone bread sling or parchment paper. • Dust with flour if you want a pretty design, then score your loaf. Don’t forget to also give it a deeper expansion score so it has somewhere to open up while baking! • Bake at 450°F with the lid ON for 30 minutes. • Remove the lid, lower the oven to 415°F & bake for another 15 minutes, or until it’s beautifully golden brown. and now the hardest step… WAIT!! 😭 let your loaf cool completely before cutting into it. I usually wait around 4 hours so the inside has plenty of time to finish cooking. that’s it!! if sourdough has always felt way too complicated, consider this your sign to just try it. your first loaf doesn’t have to be perfect & you’ll learn SO much by practicing!!🍞 save this for your next loaf & leave any sourdough questions below!!🫶🏼 #sourdough #sourdoughtok #baking #cozyhobbies #homebody

smart tricks #woodworking #carpenter #creative #trending #shorts

smart tricks #woodworking #carpenter #creative #trending #shorts

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