@anhuytin8818: CÓ ANH EM NÀO Ở PHÚ QUỐC KHÔNG Ạ #LIVEFest2025 #anhuytin #phuquoc

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Monday 17 November 2025 08:33:58 GMT

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M💤 :

iphone 12 promax giá nhiêu vậy ah

2025-11-17 10:50:47

2

Bình Yên 🐷 :

có con nào 250.000đ không

2025-11-17 11:16:28

2

han đoi :

có thanh lý 14 Roma không anh

2025-11-21 04:28:18

0

ᶻ 𝗓 𐰁 .ᐟ.o12 :

để em con xsm gold nha anh

2025-11-17 13:00:45

2

phước làm hồ♡♡ :

anh có iphone nào 500k ko anh

2025-11-17 11:59:32

2

🌿ok let's go 👍🌿 :

Cứ có tiền la moi người thân thiện Ak

2025-11-17 10:36:36

2

Tri Nguyen cong :

thật không anh

2025-11-17 09:16:50

3

Vũ Gia Bảo :

nhắn được với a đâu

2025-11-20 08:46:45

1

Toàn cống :

Đ h

2025-11-18 03:56:33

1

CậU🥷🏻Boy⚔️🤞🏻 :

Có con nào 500k ko anh

2025-11-18 00:35:31

1

Ngọc Hải👤 :

ah có đth xs bị bể lưng ko ah

2025-11-18 12:07:56

1

HaHaHaHa :

Có máy nào 150k ko anh

2025-11-22 01:35:50

0

Roobin :

iphone xs max giá bao nhiêu vâyh

2025-11-20 02:01:13

0

CUỘC Sống quê 76 :

❤😳❤️😁🥰

2025-11-17 09:03:30

2

Phạm Đức Trung :

👍👍👍

2025-11-27 12:50:51

0

ÁnhTuyet :

Có đt nào 500k đến 800k ko coc k anh

2025-11-17 14:36:23

1

CUỘC Sống quê 76 :

tôi cung co rôi

2025-11-17 09:03:52

1

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SOURDOUGH BREAD RECIPE 🤍 Thyme & Dried Mushroom Powder 🌿 👉 Share this video with your friends and save it so you don’t lose it! 🥰 200 g bread flour 200 g all purpose flour 280 g water 100 g sourdough starter 8 g salt Add-ins: 1 tsp dried mushroom powder A few springs of thyme 🌿 Dough temperature during fermentation: 25 - 26°C (77° - 79°F) Warm fermentation: ~5 hours Cold fermentation: ~18 hours 🤍 Preparation notes: • Feed your starter and let it reach its peak - it should be strong and bubbly. 🥣1. Mixing the dough: In a bowl, combine water, active sourdough starter, flour and salt ( all the ingredients except the add-ins). Mix until everything comes together, then cover and let it rest in a warm place for 1 hour. 🤲🏻 2. Stretch and fold: Perform one set of stretch and fold to strengthen the gluten. Cover the bowl and let the dough rest for 40 minutes. 🤲🏻 3. Coil folds and adding add-ins: Add the thyme leaves and mushroom powder using the first coil fold, lifting and folding the dough under itself to distribute the fruit evenly. Let it rest for 40 minutes. Do two more rounds of coil folds, each followed by a 40-minute rest ( three rounds total). After the final fold, let the dough ferment at room temperature for 1.5–2.5 hours — it should rise noticeably and small air bubbles will appear on the surface. ✊🏻4. Shaping: Lightly flour your work surface and shape the dough into a boule (round loaf) or a batard (oval loaf). Create surface tension while shaping — this helps the bread open beautifully in the oven. Dust your proofing basket with flour, place the shaped dough seam side up, and refrigerate overnight for a slow, cold fermentation. 🔥5. Scoring and baking: In the morning, take the dough out of the fridge, place it on parchment paper (seam side down), and score it. 🫓If baking on a steel or baking stone: • Preheat your oven with the baking steel or stone inside to 250°C (480°F). • Place a tray with stones or an empty tray at the bottom of the oven — this will be used to create steam. • Transfer the bread onto the hot steel or stone, pour a cup of boiling water into the bottom tray, and close the oven door immediately. • Reduce the temperature to 230°C (445°F) and bake for 20 minutes. • Carefully open the oven to release steam, remove the tray with water, and continue baking for another 10–15 minutes at 200°C (390°F), until golden brown. 🏺If baking in a Dutch oven: • Preheat the oven with the Dutch oven inside to 250°C (480°F). • Place the dough inside, cover with the lid, lower the temperature to 230°C (445°F), and bake for 20 minutes. • Remove the lid and bake uncovered for another 10–15 minutes at 200°C (390°F) until the crust turns golden. Let the bread cool completely before slicing — and enjoy its rich aroma and flavor from the thyme & dried mushrooms 🥰 #fall #food #fallrecipe #sourdoughbreadrecipe #breadbaking

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