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Getting this well done would've been a huge "missed steak" ❤️
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#porterhouse #50ounces #filetmignon #newyorkstrip #beef #prime #steak #protein #meat #tgif #friday #puns #musicneversleeps
Hello!
Thanks for stopping by.
I am sure most of you have watched countless sourdough videos available out there, and most are mix by hand tutorials.
If you find joy in touching your dough and don’t mind the mess, well, good for you ??
But if you prefer a no-fuss and less messy way without compromising the end result, this recipe is for you!
See, I am impatient. I work a mentally demanding full time job, and when I make sourdough, I don’t like to fuss over them.
Normally, I maximise my yield for each batch by making 4-6 (sometimes 8!) loaves of sourdough, because making 1 or 10 loaves to me takes the same amount of preparation and effort.
Anyway, here’s the recipe.
Enjoy!
Ingredients:
300g Bob’s Artisan Bread Flour (or any high protein bread flour, at least 12-13% protein)
65g starter (tripled, use at peak)
233g water (room temperature)
6g Pink Himalayan Salt (or regular salt)
Method:
1. Autolyse 30 minutes
2. Add starter, mix, wait 15 minutes (I sometimes add salt together with starter when I am not in the mood and still get great results)
3. Add salt, mix, wait 15 minutes
4. Transfer to a bulking dish
5. Coil fold x 1
6. Coil fold x 2
7. Coil fold x 3
8. Coil fold x 4 - skip this step if your dough is strong
9. Leave to bulk
10. Total bulk 4 hours at 28C
11. Final shape
12. Cold retard overnight at 3C - make sure your fridge temperature no more than 3C!
13. Preheat oven at 250C, fan mode, for 1 hour
14. Bake at 250C, fan mode, for 35 minutes, lid close
15. And 250C, fan mode, for 5 minutes, lid off
16. Let bread cool completely before cutting, at least 1 hour
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#sourdough #opencrumb #sourdoughbread
Notes:
Always begin with a strong and healthy starter.
Make sure your dough has increased 50% in size.
As beginners, I know it is very hard to determine if your dough has finished its bulk fermentation based on the look and feel, due to the lack of experience. I know that feeling very well, because I was once that lost, clueless beginner myself.
After tinkering with sourdough for about a year, I have come up with a rough timing guide for bulk fermentation based on room/kitchen temperature, well, sort of like a cheat sheet, so you can get the hang of sourdough bread making and get good results every time.
Remember, bulk fermentation starts when starter is mixed into the dough.
Hope this helps!
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23C = 6 1/2 hours
24C = 6 hours
25C = 5 1/2 hours
26C = 5 hours
27C = 4 1/2 hours
28C = 4 hours
29C = 3 1/2 hours
30C = 3 hours
31C = 2 1/2 hours
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Instagram:
Personal // https://instagram.com/puterijessica
Soap Making // https://instagram.com/thesoapproject
Sourdough // https://instagram.com/thefoodprojectmy
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Purchase Links:
Bob’s Artisan Bread Flour // https://www.amazon.com/Bobs-Red-Mill-Artisan-Ounces/dp/B019IKHF3M
Pink Himalayan Salt // https://www.amazon.com/HQOExpress-Organic-Pink-Himalayan-Salt/dp/B07QQL7VHP/ref=mp_s_a_1_6?dchild=1&keywords=himalayan+pink+salt&qid=1623762046&sr=8-6
Tanita Kitchen Scale // https://www.amazon.com/TANITA-Tonita-digital-cooking-KD-321/dp/B002WBTFDI
Tanita Room Thermometer // https://www.amazon.co.jp/-/en/Tanita-Thermometer-Humidity-Digital-Tabletop/dp/B010CK4Z9Y
Ikea Foljsam Bulking Dish // https://www.amazon.com/IKEA-503-112-69-Följsam-Clear-Glass/dp/B07L4L1YQC/ref=mp_s_a_1_3?dchild=1&keywords=ikea+foljsam&qid=1623762611&sr=8-3
Bread Banneton // https://www.amazon.co.uk/Banneton-Brotform-Rising-Proofing-Proving/dp/B01CCLAPQS
Bread Lame // https://www.amazon.com/UPKOCH-Wooden-Slashing-Plastic-Protective/dp/B081YNTM23/ref=mp_s_a_1_35?dchild=1&keywords=bread+lame&qid=1623930160&sr=8-35
Kuhn Rikon Bread Knife // https://www.amazon.com/Kuhn-Rikon-FBA_23505-Bread-Knife/dp/B009DOAINS
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Equipment Used:
Camera // iPhone XS Max
Mic // Shure MV88
Video Editing // InShot Pro
Audio Editing // Cubase Pro 10.5
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Music Credits:
Music by frumhere - the broken heart gang - https://thmatc.co/?l=23888EC7
Intro Music:
Music: Intro
Musician: Jeff Kaale
终于上影片啦
这次这个挑战真的很有意思
希望大家在看了这个影片后
知道如何更明智的去减肥哦
喜欢的话可以分享影片哦～
3 Days Military Diet Menu
Day 1
Breakfast
* half a grapefruit
* one slice of toast
* 2 tablespoons (tbsp) of peanut butter, ideally a salt-free and sugar-free brand
* 1 cup of caffeinated coffee or tea
Lunch
* half a cup of tuna
* one slice of toast
* 1 cup of caffeinated coffee or tea
Dinner
* 3 ounces of any meat
* 1 cup of green beans
* half a banana
* one small apple
* 1 cup of vanilla ice cream
Day 2
Breakfast
* one egg
* one slice of toast
* half a banana
Lunch
* one hard-boiled egg
* 1 cup of cottage cheese
* five saltine crackers
Dinner
* two hot dogs without the buns
* 1 cup of broccoli
* half a cup of carrots
* half a banana
* half a cup of vanilla ice cream
Day 3
Breakfast
* five saltine crackers
* one slice of cheddar cheese
* one small apple
Lunch
* one hard-boiled egg
* one slice of toast
Dinner
* 1 cup of tuna
* half a banana
* 1 cup of vanilla ice cream
可以取代的食物参考链接
https://themilitarydiet.com/military-diet-substitutions/
追踪我❤️
Instagram: https://www.instagram.com/nanabebu/
工作邀约可以电邮至 nanabebu@hotmail.com
Ingredients
***Sushi #1 ***
1 slice white sandwich bread
2 eggs
2 tsp sugar
Pinch of salt
1/8 cucumber
2 tbsp mustard
1 tsp sugar
1/2 sheet nori
1 lettuce leaf, washed and dried
2 sticks imitation crab
Kaiware daikon ( radish sprouts)
***Sushi #2***
1 slice white sandwich bread
1/8 onion
1/8 carrot julienned
1 tsp soy sauce
1 tsp mirin
1 tsp sake
1 tsp sugar
2 ounces (50-60 grams) thinly sliced beef
1 tbsp mayonnaise
1 tsp sugar
1/2 tsp rice vinegar
1/2 sheet nori
Kaiware daikon
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Intro Music by Matthijs den Daas
Contact@TiceTunes.com
twitter @TiceTunes
Music courtesy of Audio Network
