@heinz_comedy: Woher soll er das wissen? #isaac #newton

H1 (Heinz)

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Saturday 19 July 2025 10:03:13 GMT

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Comments

dorsodone :

Dann könnten wir heute einfach fliegen

2025-07-19 10:09:49

333

Nadine :

COMEDY ODER ICH?!?!?

2025-07-19 10:05:06

6

Matze mit der Glatze :

War er doch

2025-07-19 18:48:40

0

simoncarldomes :

ach krass ne birne

2025-07-19 14:03:49

18

Lea :

Isaac Newton aus Wyoming

2025-07-19 11:29:00

32

Kääcki :

Nirvana 2 🤪🤪🤪🤣🤣🤣🤣🤣🤣🤣🤣🤣

2025-07-20 08:42:44

0

️ :

1?

2025-07-19 10:05:52

2

lumpensack_88🥀😆🍋 :

Wann nirvana 3 t shirt

2025-07-21 06:47:41

1

𝓙𝓸𝓱𝓷(°-°) :

🙏🔥

2025-07-19 10:09:23

1

Preisn :

Ich will immer noch den Follower des Monats Award

2025-07-19 10:08:46

4

sebastian :

"Das muss bedeuten.... ich bin der Apfelkönig!!!!"

2025-07-19 17:22:45

1

Levi Penell :

peak entertainment

2025-07-19 10:09:46

16

jason.mdd🇩🇪🚩 :

Dachte jetzt er beißt einfach rein und sagt nichts

2025-07-19 10:08:58

3

Marlon VfL 💙🤍GHGegen rechts :

Absolut angezogen ✋🤚

2025-07-22 05:17:59

0

lumpensack_88🥀😆🍋 :

der war aber real talk blöd

2025-07-19 14:41:30

0

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New sourdough item unlocked: Sourdough garlic and olive focaccia Would you believe me if I told you that this is my first-ever attempt at a sourdough focaccia? I used to make focaccias every single day during my bakery morning shifts, and they were pretty damn good, so how much better could a sourdough one be? GURL let me tell you, 100x better. The starter is so crucial in creating the most incredible texture and those huge, beautiful bubbles. Although I’ve been practicing my sourdough craft, I'm still a relative beginner, so I’m relying on one of my favorite food creator’s recipes. @Kim has the most incredible page, so I knew that if I were to spend hours on a loaf of bread, she would be the person to trust. If you would like the full recipe please go to her page and support her. She also writes the step with such conciseness that there is no point in me attempting to explain it. It's the pesto focaccia post with these ingredients: 500g bread flour 410ml water 125g starter instant yeast salt EVOO However, I did make a few mistakes and noticed a few things that I will list below: 1. After all the folding and prepping of the dough, I accidentally proofed my dough in a bowl rather than directly in my baking tray. I was so used to putting the dough in a bowl for my sourdough bread that muscle memory took over. When I realized, it was too late. But to save it, I delicately scooped and placed the dough into the tray, then stretched the edges to fill the tray as much as I could. Then I had to leave it to proof again so that it could fill up the tray. This method saved my focaccia, but I did waste a lot of time re-proofing and stressing out about overproofing the dough. 2. If you live somewhere cold (like me), every single step will take longer. During bulk ferment, I gave up on waiting, I just left it in my fridge overnight so I didn't have to worry about it for 8-12 hours. 3. Oil everything generously, esp your tray and hands 4. Let the loaf cool before you cut into it, I did not and it dried out very quickly #sourdough #focaccia #breadrecipe #BakeWithMe #calming

New sourdough item unlocked: Sourdough garlic and olive focaccia Would you believe me if I told you that this is my first-ever attempt at a sourdough focaccia? I used to make focaccias every single day during my bakery morning shifts, and they were pretty damn good, so how much better could a sourdough one be? GURL let me tell you, 100x better. The starter is so crucial in creating the most incredible texture and those huge, beautiful bubbles. Although I’ve been practicing my sourdough craft, I'm still a relative beginner, so I’m relying on one of my favorite food creator’s recipes. @Kim has the most incredible page, so I knew that if I were to spend hours on a loaf of bread, she would be the person to trust. If you would like the full recipe please go to her page and support her. She also writes the step with such conciseness that there is no point in me attempting to explain it. It's the pesto focaccia post with these ingredients: 500g bread flour 410ml water 125g starter instant yeast salt EVOO However, I did make a few mistakes and noticed a few things that I will list below: 1. After all the folding and prepping of the dough, I accidentally proofed my dough in a bowl rather than directly in my baking tray. I was so used to putting the dough in a bowl for my sourdough bread that muscle memory took over. When I realized, it was too late. But to save it, I delicately scooped and placed the dough into the tray, then stretched the edges to fill the tray as much as I could. Then I had to leave it to proof again so that it could fill up the tray. This method saved my focaccia, but I did waste a lot of time re-proofing and stressing out about overproofing the dough. 2. If you live somewhere cold (like me), every single step will take longer. During bulk ferment, I gave up on waiting, I just left it in my fridge overnight so I didn't have to worry about it for 8-12 hours. 3. Oil everything generously, esp your tray and hands 4. Let the loaf cool before you cut into it, I did not and it dried out very quickly #sourdough #focaccia #breadrecipe #BakeWithMe #calming

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