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Aggiungere i video delle tue ricette al sito web di cucina khal è il modo migliore per mostrare la tua incredibile ricetta.

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Wow this look so good! Perfect for a BLT!

нужно попробовать, выглядет очень опетитно ❤🥰

Perfectly baked, it looks so delicious, I need to try to make it 😋

Food shouldn't be addictive, it's for sustenance. Eat meat and you'll never be hungry or experience cravings. Carnivore!

Thank you , I will definitely make it 😊

That is beautiful

looks like rotting organs

Bread has camouflage

Why make bread look mouldy ? 😅

Grey food is a turn off,

Love that you show the baked bread so beautiful ❤

that's so good😂

Amazing! Love all your breads!! ❤

Sounds and looke so yummy 🫶🏻

15 likes 🎉🎉🎉🎉🎉🎉 Very nice sharing 👌👌👌 Rolls look delicious and soft 😋😋thanks 🙏🙏💯👍❤️

It looks really pretty!!! And yummy too!

Delicious and good recipe 😊

Looks great, delicious, soft and nicely prepared, thank you for sharing ❤❤

Hi do u think 120g water too dry ?

Delicious!!

They look amazing 😊

So fluffy 😍

Thank you for sharing the recipe ❤

These calming sounds omg💜💜💜 especially with the nuzic its just amazing 💜🙏🏼

And today you got a new loyal subscriber mam.. 🎶

Woowww amazing

The chili flakes at the end! LOVE!!!

That looks scrumptious 😍

❤❤❤ 好想吃😋

So good! This looks delicious ❤

Love your videos❤❤

Homemade Sourdough Focaccia Recipe Ingredients: • Bread Flour: 200g (100%) • Water: 150ml (75%) • Olive Oil: 10ml (5%) • Salt: 4g (2%) • Starter: 60g (30%) Instructions: • Combine all the ingredients thoroughly and let the mixture rest for 60 minutes. • Perform a coil fold every 40 minutes, repeating this process four times. • After the final coil fold, wait another 40 minutes, then transfer the dough to an iron pan or baking tray. • Allow the dough to rest in a warm place for 30 minutes, then refrigerate it overnight. • The following day, remove the dough from the refrigerator and let it come to room temperature for 2 hours. • Add your chosen toppings and preheat the oven. • Bake the dough at 230°C (446°F) for 25 minutes or until it turns golden brown. Fermentation notes: • On the first day, ferment the dough at 26-28°C (78.8-82.4°F) Enjoy your delicious homemade sourdough focaccia!

These are just fantastic ❤

看起來好可愛😍

Sourdough Discard mini loaf Recently, I've been feeding my sourdough starter twice daily, resulting in an abundance of discard. Rather than letting it go to waste, I decided to get creative. I transformed the excess discard into a delightful mini sourdough loaf, using a bit of yeast to aid fermentation. Surprisingly, it turned out wonderfully! Here's my simple approach 1. Ingredients: ◦ Bread Flour: 180g (90%) ◦ Rye Flour: 20g (10%) ◦ Instant Yeast: 0.6g (0.03%) ◦ Salt: 4g (2%) ◦ Discard Starter: 60g (30%) ◦ Chia Seeds: 10g (5%) 2. Method ◦ Mix all the ingredients together. ◦ Develop gluten by either kneading or using the stretch-and-fold technique ◦ Allow the dough to undergo its first fermentation until it doubles in size. ◦ Divide the dough into 60g portions, shape them into balls, and rest for 1 5 minutes. ◦ Shape the mini loaves ◦ Proof the shaped loaves for approximately 1 hour and 20 minutes, or until they've grown by about 60%. ◦ Score the loaves (make shallow cuts on the surface). ◦ Preheat the oven to 250°C (with steam if possible). ◦ Bake for 10 minutes at 250°C, then reduce the temperature to 230°C (without steam) and bake for an additional 5-10 minutes, or until golden brown. Enjoy your homemade mini sourdough. I like it sliced, toasted and dipped in olive oil-they're sure to be a hit! Remember, there's no one "right" way to do it; follow your instincts and have fun experimenting.

Bagels look really great! Saving this for future reference

Восторг!!!

Damn, my nigga just straight up baking fresh colons that’s f’d up ngl

Wow wonderful

th-cam.com/video/1dISrIdBMiM/w-d-xo.htmlsi=LmXe8KCTDvEX_-x8

Witch flour you use

Looks so good!!! 😍😍

Great one, looks tasty and filling, right amount of chewiness.

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How was everyone's week? I spent mine baking a delightful cheese sourdough loaf. While it was in the oven, our kitchen was filled with the wonderful aromas of cheese and bread. Recently, I've been experimenting with Tesco organic bread flour, to which I added some rye flour, achieved 75% hydration, and incorporated a bit of garlic cheese for flavor. I allowed the dough to rest at 28°C for 5 hours, then shaped it and let it rest in the refrigerator overnight. The baking process involved 15 minutes at 250°C with steam followed by another 15 minutes at 230°C without steam. Here's the recipe • Bread flour: 270g • Rye flour: 30g • Water: 250ml • Salt: 6g • Starter: 70g • Cheese (garlic flavored, if you like): 50g

My bread didn’t rise when proofing 😢

💞Wow💚💛💛💛💛💛💛💛