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@samwahyumotor_05: Redy sak pol,e boss #malang #samwahyumotor #motorviral

sam wahyu motor 01
sam wahyu motor 01
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Tuesday 03 November 2026 02:24:48 GMT
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yoyok95866
Yoyok@95 :
yang mesin verza ada gak yang trabaz
2026-11-03 10:21:33
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loaf it or leave it | episode 11 🍪 biscoff cookie butter sourdough we added biscoff cookie butter directly to the dough, then added more cookie butter and crushed biscoff cookies during our stretch-and-fold. and because apparently that wasn’t enough, we added even more cookie butter and crushed cookies when shaping! three layers of cookie butter and actual biscoff cookies throughout the loaf! recipe below! 🍪biscoff cookie butter sourdough 🍪 300 g water 100 g active sourdough starter 400 g bread flour 30 g Biscoff cookie butter spread 8 g salt ½ tsp cinnamon first stretch-and-fold inclusions 30 g Biscoff cookie butter spread 4 Lotus Biscoff cookies, roughly crushed shaping inclusions 30 g Biscoff cookie butter spread 4 Lotus Biscoff cookies, roughly crushed instructions combine water, active sourdough starter, and 30 g Biscoff cookie butter. add bread flour, salt, and cinnamon. mix until everything is incorporated. cover and rest for approximately 1 hour. first stretch-and-fold gently stretch the dough and sprinkle in 4 roughly crushed Biscoff cookies. add 30 g Biscoff cookie butter in small dollops as you fold the dough. cover and rest for approximately 30 minutes. second stretch-and-fold complete another gentle stretch-and-fold without adding anything. cover and continue bulk fermentation until the dough has risen approximately 50–60% and looks puffy and airy. shaping gently stretch the dough into a rectangle. add 30 g Biscoff cookie butter in small patches across the dough. sprinkle 4 roughly crushed Biscoff cookies over the cookie butter. gently roll and shape the dough, keeping the filling tucked inside. place seam side down in your loaf tin. allow to proof until noticeably puffy. baking preheat oven to 425°F. bake covered for approximately 40–45 minutes. remove the lid and bake another 5 min check for an internal bread temperature of approximately 200–205°F, avoiding the cookie butter pockets. allow to cool before slicing. optional topping warm a little additional Biscoff cookie butter until drizzleable and sprinkle crushed Biscoff cookies over the top. #s#sourdoughbreadb#biscoffc#cookebutter #s#sourdoughrecipeshomemade
loaf it or leave it | episode 11 🍪 biscoff cookie butter sourdough we added biscoff cookie butter directly to the dough, then added more cookie butter and crushed biscoff cookies during our stretch-and-fold. and because apparently that wasn’t enough, we added even more cookie butter and crushed cookies when shaping! three layers of cookie butter and actual biscoff cookies throughout the loaf! recipe below! 🍪biscoff cookie butter sourdough 🍪 300 g water 100 g active sourdough starter 400 g bread flour 30 g Biscoff cookie butter spread 8 g salt ½ tsp cinnamon first stretch-and-fold inclusions 30 g Biscoff cookie butter spread 4 Lotus Biscoff cookies, roughly crushed shaping inclusions 30 g Biscoff cookie butter spread 4 Lotus Biscoff cookies, roughly crushed instructions combine water, active sourdough starter, and 30 g Biscoff cookie butter. add bread flour, salt, and cinnamon. mix until everything is incorporated. cover and rest for approximately 1 hour. first stretch-and-fold gently stretch the dough and sprinkle in 4 roughly crushed Biscoff cookies. add 30 g Biscoff cookie butter in small dollops as you fold the dough. cover and rest for approximately 30 minutes. second stretch-and-fold complete another gentle stretch-and-fold without adding anything. cover and continue bulk fermentation until the dough has risen approximately 50–60% and looks puffy and airy. shaping gently stretch the dough into a rectangle. add 30 g Biscoff cookie butter in small patches across the dough. sprinkle 4 roughly crushed Biscoff cookies over the cookie butter. gently roll and shape the dough, keeping the filling tucked inside. place seam side down in your loaf tin. allow to proof until noticeably puffy. baking preheat oven to 425°F. bake covered for approximately 40–45 minutes. remove the lid and bake another 5 min check for an internal bread temperature of approximately 200–205°F, avoiding the cookie butter pockets. allow to cool before slicing. optional topping warm a little additional Biscoff cookie butter until drizzleable and sprinkle crushed Biscoff cookies over the top. #s#sourdoughbreadb#biscoffc#cookebutter #s#sourdoughrecipeshomemade

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