@cienciainsanaa: Franui no microscópio 😍 #franui #doce #chocolate #microscope #microscopio

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Wednesday 22 January 2025 22:51:58 GMT

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~🥮-Central_da-gl~^=^🥮 :

faz agulha no microscópio

2025-01-22 23:19:03

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Fresh out of the oven—nothing beats homemade baguettes! 🥖 Baguettes are one of the most challenging breads to master, it often feels like they have a mind of their own. That won’t keep me from trying though. Each bake is a lesson, and each mistake a chance to improve. 🤓 Ingredients: 500g bread flour 390g water (room temperature) 100g sourdough starter 10g salt Instructions: In a large bowl, combine the bread flour, sourdough starter, and 390g of water. Mix until combined, ensuring no dry flour remains. Cover and let rest for 30 minutes. Add the salt to the dough with a small amount of water and mix well by pinching and folding. Cover and let rest. 30 minutes after adding salt, perform one stretch and fold. Then, perform four coil folds at 45-minute intervals. After the final coil fold, cover the dough and place it in the refrigerator overnight. The next day, remove the dough from the fridge. Pre-shape and let them rest for 1 hour. Shape into baguettes and let them proof at room temperature for 1.5 to 2 hours, covered. Place a baking steel or stone in the oven and preheat to 240°C (460°F) for 1 hour. Prepare steaming by placing lava rocks in a tray or a separate pan. Score the baguettes just before baking. Bake at 240°C (460°F) for 15 minutes with steam, then bake for another 15 minutes without steam, or until golden brown. Let the baguettes cool completely on a wire rack before slicing. Enjoy your homemade sourdough baguettes! 🥖✨ #baguette #sourdough #sourdoughbread #sourdoughclub #Recipe

Fresh out of the oven—nothing beats homemade baguettes! 🥖 Baguettes are one of the most challenging breads to master, it often feels like they have a mind of their own. That won’t keep me from trying though. Each bake is a lesson, and each mistake a chance to improve. 🤓 Ingredients: 500g bread flour 390g water (room temperature) 100g sourdough starter 10g salt Instructions: In a large bowl, combine the bread flour, sourdough starter, and 390g of water. Mix until combined, ensuring no dry flour remains. Cover and let rest for 30 minutes. Add the salt to the dough with a small amount of water and mix well by pinching and folding. Cover and let rest. 30 minutes after adding salt, perform one stretch and fold. Then, perform four coil folds at 45-minute intervals. After the final coil fold, cover the dough and place it in the refrigerator overnight. The next day, remove the dough from the fridge. Pre-shape and let them rest for 1 hour. Shape into baguettes and let them proof at room temperature for 1.5 to 2 hours, covered. Place a baking steel or stone in the oven and preheat to 240°C (460°F) for 1 hour. Prepare steaming by placing lava rocks in a tray or a separate pan. Score the baguettes just before baking. Bake at 240°C (460°F) for 15 minutes with steam, then bake for another 15 minutes without steam, or until golden brown. Let the baguettes cool completely on a wire rack before slicing. Enjoy your homemade sourdough baguettes! 🥖✨ #baguette #sourdough #sourdoughbread #sourdoughclub #Recipe

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