@sllsyc: 𝚝𝚊𝚗𝚙𝚊 𝚖𝚎𝚗𝚍𝚎𝚜𝚔𝚛𝚒𝚙𝚜𝚒𝚔𝚊𝚗 𝚊𝚙𝚊𝚙𝚞𝚗, 𝚜𝚎𝚗𝚊𝚗𝚐 𝚋𝚒𝚜𝚊 𝚋𝚎𝚛𝚝𝚎𝚖𝚞 𝚍𝚎𝚗𝚐𝚊𝚗 𝚔𝚊𝚕𝚒𝚊𝚗° #lukisancantik #sahabat #masukberandafyp #fyp #fylシ #8 #desember #fypシ゚viral #viral

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Friday 08 December 2023 15:01:38 GMT

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Here's a recipe for blueberry sourdough bread, combining the tangy flavor of sourdough with sweet blueberries. This recipe yields one loaf and takes about 4-6 hours (plus overnight starter prep), depending on your starter's activity and ambient temperature. Ingredients For the Dough: 3 1/4 cups (390g) bread flour 1/2 cup (100g) active sourdough starter (100% hydration, fed 6-12 hours prior) 1 1/4 cups (300g) lukewarm water (about 80°F/27°C) 1 tbsp (12g) granulated sugar 1 tsp (6g) salt 1 tbsp (15g) unsalted butter, softened (optional, for softer crumb) For the Blueberry Filling: 1 cup (150g) fresh blueberries (or frozen, thawed, and drained) 1 tbsp (12g) sugar 1 tsp cornstarch 1 tsp lemon juice or zest (optional, for brightness) Instructions Prepare Starter: Ensure your sourdough starter is active and bubbly (fed 6-12 hours before). If not, feed it 1:1:1 (starter:flour:water) and let it peak. Mix Dough: In a large bowl, combine flour, water, and starter. Mix until no dry flour remains. Cover and let rest (autolyse) for 30 minutes. Add sugar, salt, and butter (if using), and knead gently until incorporated, about 2-3 minutes. Bulk Fermentation: Cover dough and let rise at room temperature (70-75°F/21-24°C) for 4-6 hours. Perform 3-4 stretch-and-folds every 30 minutes in the first 2 hours: grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat for all four sides. Prepare Blueberries: Toss blueberries with sugar, cornstarch, and lemon juice/zest (if using). Set aside. If using frozen berries, ensure they’re well-drained to avoid excess moisture. Incorporate Blueberries: After bulk fermentation, gently flatten dough on a lightly floured surface into a 10x14-inch rectangle. Spread blueberries evenly over the dough, leaving a 1-inch border. Fold the dough over the berries in thirds (like a letter), then roll gently to seal. Be careful not to burst the berries. Shape and Second Rise: Shape the dough into a boule or batard (round or oval loaf). Place seam-side up in a floured proofing basket or bowl lined with a cloth. Cover and let rise for 1-2 hours at room temperature or refrigerate for 8-12 hours for a cold proof (enhances flavor). Preheat Oven: Preheat oven to 450°F (230°C) with a Dutch oven or baking stone inside for 45 minutes. If using a Dutch oven, include the lid. Bake: Turn dough onto parchment paper (seam-side down). Score the top with a sharp knife or lame. Place in the Dutch oven or on the baking stone. If using a Dutch oven, cover and bake for 20 minutes, then uncover and bake 15-20 minutes more until golden brown and internal temperature reaches 200°F (93°C). For a baking stone, add steam by placing a pan of hot water in the oven during the first 15 minutes. Cool: Transfer to a wire rack and cool completely (about 1-2 hours) before slicing to preserve texture. Tips Starter Strength: A strong, active starter is key for good rise. If your starter is sluggish, consider a longer bulk fermentation or refresh it before use. Blueberry Handling: Fresh blueberries maintain better structure; frozen berries may release more juice, so pat them dry. Avoid overmixing to prevent purple dough. Storage: Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months. Reheat slices in a toaster for best texture. Variations: Add 1 tsp cinnamon to the blueberry mix for a warm flavor or sprinkle coarse sugar on top before baking for a crunchy crust. This bread balances tangy sourdough with sweet-tart blueberries. #blueberrybread #sourdough #bread #creatorsearchinsights #southerncooking

Here's a recipe for blueberry sourdough bread, combining the tangy flavor of sourdough with sweet blueberries. This recipe yields one loaf and takes about 4-6 hours (plus overnight starter prep), depending on your starter's activity and ambient temperature. Ingredients For the Dough: 3 1/4 cups (390g) bread flour 1/2 cup (100g) active sourdough starter (100% hydration, fed 6-12 hours prior) 1 1/4 cups (300g) lukewarm water (about 80°F/27°C) 1 tbsp (12g) granulated sugar 1 tsp (6g) salt 1 tbsp (15g) unsalted butter, softened (optional, for softer crumb) For the Blueberry Filling: 1 cup (150g) fresh blueberries (or frozen, thawed, and drained) 1 tbsp (12g) sugar 1 tsp cornstarch 1 tsp lemon juice or zest (optional, for brightness) Instructions Prepare Starter: Ensure your sourdough starter is active and bubbly (fed 6-12 hours before). If not, feed it 1:1:1 (starter:flour:water) and let it peak. Mix Dough: In a large bowl, combine flour, water, and starter. Mix until no dry flour remains. Cover and let rest (autolyse) for 30 minutes. Add sugar, salt, and butter (if using), and knead gently until incorporated, about 2-3 minutes. Bulk Fermentation: Cover dough and let rise at room temperature (70-75°F/21-24°C) for 4-6 hours. Perform 3-4 stretch-and-folds every 30 minutes in the first 2 hours: grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat for all four sides. Prepare Blueberries: Toss blueberries with sugar, cornstarch, and lemon juice/zest (if using). Set aside. If using frozen berries, ensure they’re well-drained to avoid excess moisture. Incorporate Blueberries: After bulk fermentation, gently flatten dough on a lightly floured surface into a 10x14-inch rectangle. Spread blueberries evenly over the dough, leaving a 1-inch border. Fold the dough over the berries in thirds (like a letter), then roll gently to seal. Be careful not to burst the berries. Shape and Second Rise: Shape the dough into a boule or batard (round or oval loaf). Place seam-side up in a floured proofing basket or bowl lined with a cloth. Cover and let rise for 1-2 hours at room temperature or refrigerate for 8-12 hours for a cold proof (enhances flavor). Preheat Oven: Preheat oven to 450°F (230°C) with a Dutch oven or baking stone inside for 45 minutes. If using a Dutch oven, include the lid. Bake: Turn dough onto parchment paper (seam-side down). Score the top with a sharp knife or lame. Place in the Dutch oven or on the baking stone. If using a Dutch oven, cover and bake for 20 minutes, then uncover and bake 15-20 minutes more until golden brown and internal temperature reaches 200°F (93°C). For a baking stone, add steam by placing a pan of hot water in the oven during the first 15 minutes. Cool: Transfer to a wire rack and cool completely (about 1-2 hours) before slicing to preserve texture. Tips Starter Strength: A strong, active starter is key for good rise. If your starter is sluggish, consider a longer bulk fermentation or refresh it before use. Blueberry Handling: Fresh blueberries maintain better structure; frozen berries may release more juice, so pat them dry. Avoid overmixing to prevent purple dough. Storage: Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months. Reheat slices in a toaster for best texture. Variations: Add 1 tsp cinnamon to the blueberry mix for a warm flavor or sprinkle coarse sugar on top before baking for a crunchy crust. This bread balances tangy sourdough with sweet-tart blueberries. #blueberrybread #sourdough #bread #creatorsearchinsights #southerncooking

B0553 – Khuyên tai TLEE thánh giá cá tính unisex. Thánh giá không chỉ là biểu tượng – là cá tính nữa đó 😇#tleejewelry #lactaybactlee #khuyentaibactlee #daychuyenbactlee #nhanbactlee #setquatangtlee #nhandoibactlee #lachanbactlee #trangsuc

B0553 – Khuyên tai TLEE thánh giá cá tính unisex. Thánh giá không chỉ là biểu tượng – là cá tính nữa đó 😇#tleejewelry #lactaybactlee #khuyentaibactlee #daychuyenbactlee #nhanbactlee #setquatangtlee #nhandoibactlee #lachanbactlee #trangsuc

Concorda que o sucesso nos negócios é construído com estratégia? 🚀 Confira os cortes exclusivos de @giga.cast e compartilhe suas opiniões! #negócios #sãopaulo

Concorda que o sucesso nos negócios é construído com estratégia? 🚀 Confira os cortes exclusivos de @giga.cast e compartilhe suas opiniões! #negócios #sãopaulo

А ви там шо?

А ви там шо?

Replying to @editornaywinhtun အပိုင်း ၅|| လုပ်ပြီးလိုက်ပါဗျာလ်နန်းယဖ အဆင်ပြေသလောက်#မြို့edit #ရခိုင် #foryou #အားပီးကတ်ပါနန်းအမျိုးတိ #ပုဏ္ဏားကျွန်းသားချေပါ😍

Replying to @editornaywinhtun အပိုင်း ၅|| လုပ်ပြီးလိုက်ပါဗျာလ်နန်းယဖ အဆင်ပြေသလောက်#မြို့edit #ရခိုင် #foryou #အားပီးကတ်ပါနန်းအမျိုးတိ #ပုဏ္ဏားကျွန်းသားချေပါ😍

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