подскажите пожалуйста: 1. насколько хорошо справляется с прожаркой нижний тен ? 2. можно ли включить только верхний либо только нижний тен ? 3. в целом довольные Cosori Dual Blaze ?

Recipe: • 500g strong flour • 360g water • 100g active sourdough starter • 10g salt Mix 350g water and flour and let rest for 1 hour. Add the sourdough starter and knead for about 3 minutes. After 30 minutes, add the salt and 10 grams of water. Knead well for about 5 minutes. Then stretch and fold 4 times every 30 minutes. Then wait 3-6 hours or until the dough has doubled in size, it depends on the room temperature, it may take more hours. Shape the dough and place it in a banneton, then put it in the fridge for 12-18 hours. Bake at 220°C (428°F) in a preheated cast iron pot (Dutch oven) with a lid for 25 minutes, then remove the lid and bake for another 20 minutes at 180°C (356°F). Let the bread cool for a few hours. During this time, the moisture leaves the interior and the crust of the bread becomes softer. Enjoy your delicious homemade sourdough bread! Español ⬇️ Pan artesanal de masa madre casero Receta: • 500 g de harina de fuerza • 360 g de agua • 100 g de masa madre activa • 10 g de sal Mezclar 350 g de agua y la harina y dejar reposar durante 1 hora. Añadir la masa madre y amasa durante unos 3 minutos. Después de 30 minutos, añade la sal y 10 gramos de agua. Amasar bien durante unos 5 minutos. Luego estira y dobla 4 veces cada 30 minutos. Luego espera 3-6 horas o hasta que la masa haya duplicado su tamaño, depende de la temperatura ambiente, puede llevar más horas. Dar forma a la masa y colocarla en un banneton, luego ponerla en la nevera durante 12-18 horas. Hornee a 220 °C (428 °F) en una olla de hierro fundido precalentada (horno holandés) con tapa durante 25 minutos, luego retire la tapa y hornee durante otros 20 minutos a 180 °C (356 °F). Deja que el pan se enfríe durante unas horas. Durante este tiempo, la humedad sale del interior y la corteza del pan se vuelve más suave. ¡Disfruta de tu delicioso pan de masa madre casero!

Just tried it with less chess, texture was like pizza bread was soft but crunchy! yem!! try catchup if you like sweetness

Браво

Страхотна!

Du weißt schon, dass man Eier auch im Wasser kochen kann? Dauert auch nur 6,5 Minuten und sicherlich auch energiesparender. Just saying ✌️

Не е сол а сода нали

НАЙ ВКУСН

Whisked;

Em que opção tem de fazer ?

А като нямам прогряма зеленчуци на коя програма да го правя ? Air fry, bake, grill, roast?

Wow❤❤❤❤

Programa porfavor?

WOW ! Aky úžasný a verim aj chutný chlebík.A ťa pekná jemná melódia . Úžasné 👍👍👍👍♥️

Молодца❤❤❤

Recipe: • 540g strong flour • 30g whole wheat flour • 30g wholemeal spelt flour • 462g water (10g reserved for adding with the salt) • 120g active starter • 12g salt Mix 452g water and the flours and set aside for 1 hour. Add sourdough starter and mix well. After 30 minutes add salt and 10g water. Knead for 3-5 minutes. After 30 minutes, do 1 set of stretch and folds. Set aside for 30 minutes. Then every 30-45 minutes make 3 sets of coil folds. Cover and set aside between 3 and 6 hours depending on room temperature. Shape the dough and place it in a banneton, leave on the kitchen counter for about 30 minutes and then then put it in the fridge for 12-18 hours. Bake at 220°C (428°F) in a preheated cast iron pot (Dutch oven) with a lid for 25 minutes, then remove the lid and bake for another 20 minutes at 180°C (356°F). Español ⬇️ Pan de masa madre con 10% de harina integral Receta: • 540 g de harina de fuerza • 30 g de harina integral • 30 g de harina de espelta integral • 462 g de agua (10 g reservados para añadir con la sal) • 120 g de masa madre activa • 12 g de sal Mezclar 452 g de agua y las harinas y dejar reposar durante 1 hora. Añadir la masa madre y mezclar bien. Después de 30 minutos añadir sal y 10 g de agua. Amasar durante 3-5 minutos. Después de 30 minutos, hacer 1 serie de estiramientos y pliegues. Dejar reposar durante 30 minutos. Luego, cada 30-45 minutos, hacer 3 series de pliegues en espiral. Tapar y dejar reposar entre 3 y 6 horas según la temperatura ambiente. Forma la masa y colócala en un banneton, déjala sobre la encimera de la cocina por unos 30 minutos y luego ponla en el refrigerador por 12-18 horas. Hornea a 220°C (428°F) en una olla de hierro fundido precalentada (horno holandés) con tapa por 25 minutos, luego retira la tapa y hornea por otros 20 minutos a 180°C (356°F).

How many person to eat this bread

Благодаря за прекрасната рецепта! Чийскейка стана невероятно вкусен!😊

Вкусотия 😋

Здравствуйте! Куда же Вы ушли? У Вас очень интересный канал! Спасибо Вам! Возвращайтесь🤗

Recipe: • 500g strong flour • 365g water • 100g active starter • 10g salt • 10g butter Mix 355g water and the flour and set aside for 1 hour. Add sourdough starter, salt, 10g water, butter. Knead for 3-5 minutes. After 30 minutes, do 1 set of stretch and folds. Set aside for 30 minutes. Then every 30-45 minutes make 3 sets of coil folds. Cover and set aside between 3 and 6 hours depending on room temperature. Shape the dough and place it in a banneton then put it in the fridge for 12-18 hours. Bake at 220°C (428°F) in a preheated cast iron pot (Dutch oven) with a lid for 25 minutes, then remove the lid and bake for another 20 minutes at 180°C (356°F). Enjoy your delicious sourdough bread! Español ⬇️ Pan de masa madre Receta: • 500 g de harina de fuerza • 365 g de agua • 100 g de masa madre activa • 10 g de sal • 10 g de mantequilla Mezclar 355 g de agua y la harina y dejar reposar durante 1 hora. Añadir la masa madre, la sal, 10 g de agua y la mantequilla. Amasar durante 3-5 minutos. Después de 30 minutos, hacer 1 serie de estiramientos y pliegues. Dejar reposar durante 30 minutos. Luego, cada 30-45 minutos, hacer 3 series de pliegues en espiral. Cubrir y dejar reposar entre 3 y 6 horas, según la temperatura ambiente. Dar forma a la masa y colocarla en un banneton, luego ponerla en el refrigerador durante 12-18 horas. Hornee a 220 °C (428 °F) en una olla de hierro fundido precalentada (horno holandés) con tapa durante 25 minutos, luego retire la tapa y hornee durante otros 20 minutos a 180 °C (356 °F). ¡Disfrute de su delicioso pan de masa madre!

Te quedo favulo

This looks so BANGING!!!😋🍞🤎

Sourdough focaccia Recipe: • 600g strong bread flour • 120g sourdough starter or levain • 480g water • 12g salt Mix all ingredients together. Rest 30 mins, 1 x stretch & fold and 3 coil folds. Rest 3 hours. Leave to rest for 2-4 more hours at room temperature after the last fold. Cover and refrigerate for 12-24 hours. Place the dough on a tray sprinkled with enough olive oil and cover for 2-4 hours. Then dimpled with olive oil, olives and rosemary and bake at preheated oven at 200°C for 25mins. Español ⬇️ Focaccia de masa madre Receta: • 600 g de harina de fuerza • 120 g de masa madre activa 100% de hidratación • 480 g de agua • 12 g de sal Mezclar todos los ingredientes. Dejar reposar 30 minutos, estirar y doblar 1 vez y hacer 3 pliegues en espiral. Dejar reposar 2-4 horas más a temperatura ambiente después del último pliegue. Tapar y llevar la masa al frigorífico entre 12 y 24 horas. Pon la masa en una bandeja espolvoreada con suficiente aceite de oliva y tápala durante 2-4 horas. A continuación, espolvorear con aceite de oliva, presiona la masa con los dedos para crear agujeros en toda la superficie, añadir aceitunas, romero fresco y hornear en un horno precalentado a 200 °C durante 25 minutos.

Какво слагаш ти си знаеш 😅

Ingredients: • 600g of strong bread flour • 434g of water + 10 g when adding salt • 120g of sourdough levain 1:2:2 ratio (1 part sourdough starter, 2 parts water, 2 parts flour) • 12g of salt • 125g cheese cut into small cubes Mix the water and flour and set aside for 30 minutes to 1 hour. Then add the salt, 10 g of water and sourdough levain. Knead for 5 minutes. After 30 minutes, do 1 set of stretch and folds. Set aside for 30 minutes. Then every 30-45 minutes make 3 sets of coil folds during the second set of coil folds add the cheese. Cover and set aside between 2 and 6 hours depending on room temperature. Shape the dough and place it in a banneton then put it in the fridge for 12-18 hours. Bake at 220°C (428°F) in a preheated cast iron pot (Dutch oven) with a lid for 25 minutes, then remove the lid and bake for another 20 minutes at 180°C (356°F). Enjoy your delicious sourdough bread!

😊👍🙏 it came out so nice I can’t wait to try this

Оргинал

questa è una base di piadina con pomodoro e mozzarella... ma non è pizza 🍕 🇮🇹 italiana !! ci vuole acqua farina 00 olio lievito di birra.... metterla nel impastatrice farla impastare bene bene .. salare e farla riposare un bel paio d ore. questa è solo una piadina....che poi anche la piadina viene dal Emilia Romagna e non si fa così

non è la Nostra 🍕 Italiana 😅

❤❤❤

Hola me puedes decir donde comprar la cacerola blanca 😊

Hummm 😋🤤

Wonderfull

Ingredients: • 130g of active sourdough starter • 442g of water • 650g of strong flour • 13g of salt • 80g mixed seeds (sesame seeds, sunflower seeds, pumpkin seeds, poppy seeds) Mix all the ingredients without the seeds and knead the dough for about 5 minutes. Set aside for 1 hour. Then do 2 stretch and folds every 30-45 minutes. Add the seeds and do 2 stretch and folds every 30-45 minutes. After the final fold, cover the dough and let it rest for 2-3 hours. Shape the dough and place it in a banneton and leave it for 30 minutes at room temperature, then put it in the fridge for 12-16 hours. Bake at 220°C (428°F) in a preheated cast iron pot with a lid for 25 minutes, then remove the lid and bake for another 20 minutes at 180°C (356°F). Enjoy your delicious seeded sourdough bread!

много благодаря

Чиста 10

Ммм ще доида на гости🎉

Програма не сте написали коя е, на която приготвят яйцата

Zapiekanka?

Подскажите пожалуйста какие размеры у вашей формы?

Какие размеры у вашей формы? Очень красиво

😊😅😮😢🎉😂❤🕘 😅

Ingredients: • 110g active starter • 363g water • 550g strong flour • 11g salt Mix the sourdough starter, water, flour and salt in a bowl. Knead for about 5 minutes, cover and set aside the dough for an hour. Then do 4 stretch and folds every 30 minutes. Then wait 2-3 hours or until the dough has doubled in size, it depends on the room temperature, it may take more hours. Shape the dough and place it in a banneton and put it in the fridge for 12-16 hours. Bake at 220°C (428°F) in a preheated cast iron pot with a lid for 25 minutes, then remove the lid and bake for another 20 minutes at 180°C (356°F). Let the bread cool for a few hours. During this time, the moisture comes out from the inside and the crust of the bread becomes softer. Enjoy your homemade sourdough bread!

Merci !!! 🙏👌

Bonjour de France. Je suis nouvelle abonnée 😊 Je vais essayer votre recette avec le COSORI Turbo Blaze que je viens de recevoir. Pensez-vous que l’omelette peut cuire directement dans la cuve (sans la grille) en huilant légèrement les parois ? Merci pour votre réponse 🙏 Brigitte

Merci à vous pour toutes ces recettes et en plus en français et avec la cosori dual blaze je m abonné de suite merciiiiii❤

나 이 짓 하다가 르쿠르제 냄비 깨졌다.

Beautiful!!! You make it look so easy 🖤

Sourdough bread is NOT better than sex, but it’s close.