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🧟‍♀️brainz

@juicy_ja3_

a year ago
Photo by 🧟‍♀️brainz on August 31, 2025.
Photo by 🧟‍♀️brainz on August 31, 2025.
Photo by 🧟‍♀️brainz on August 31, 2025.
Photo by 🧟‍♀️brainz on August 31, 2025.
Photo by 🧟‍♀️brainz on August 31, 2025.
Photo by 🧟‍♀️brainz on August 31, 2025.
Photo by 🧟‍♀️brainz on August 31, 2025.
Photo by 🧟‍♀️brainz on August 31, 2025.
Photo by 🧟‍♀️brainz on August 31, 2025.
Photo by 🧟‍♀️brainz on August 31, 2025.
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Posted On: August 31st 2025, 10:10 pm
The song was gna be Kiss of Life (⁠＾⁠3⁠＾⁠♪
Comments (21)
lockewilliams1 a year ago

lockewilliams1

Im not seeing what all the hype is👎

thianverfaillie a year ago

thianverfaillie

slaaayyy

jayhasfun2194 a year ago

jayhasfun2194

OH MY GODDDD BADDIE ALERTTT

_i.hate.marshmallows a year ago

_i.hate.marshmallows

LINKIN PARK MENTIONED!?

catlover72308 a year ago

catlover72308

i wanna be u so bad 😢😢😢

catlover72308 a year ago

catlover72308

ily

catlover72308 a year ago

catlover72308

ur so y2k coded

catlover72308 a year ago

catlover72308

cutie.

catlover72308 a year ago

catlover72308

heh... hey.

bv3caa a year ago

bv3caa

comment media

bv3caa a year ago

bv3caa

who’s this sexy lady

bv3caa a year ago

bv3caa

OMG HI😳😳😳

bv3caa a year ago

bv3caa

CUTIEE

laliloomis a year ago

laliloomis

ur so gorg

laliloomis a year ago

laliloomis

👅👅👅

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2000 rate?
10 HOURS vs. 17 HOURS. SAME DOUGH. 👀 Same batch of dough. Same mixing. Same coil folds. Same bulk fermentation. Same shaping. Same dough temperature. Same bannetons. Etc. The ONLY difference? Cold proofing time. One loaf spent 10 hours in the fridge, while the other spent 17 hours. I’m going to be truthful here. Of all the variables I’ve spent countless hours obsessing over, cold proofing was never really one of them. 😂💀 I was so dialed in on everything else… Starter health, gluten development, coil folds, bulk fermentation, shaping… But cold proofing? I’d typically just bake when I woke up. Not because I thought it was the ideal time, but simply because it worked with my schedule. So, over the past couple of weeks, I decided to have a little fun experimenting with different cold proofing times. And let me tell you, it did NOT disappoint. Now, does that mean 17 hours is automatically better than 10? Absolutely not. There are so many factors at play, including how far you’ve pushed your bulk fermentation before that dough even makes it into the fridge. So here’s my challenge to YOU! Take one of your favorite recipes and experiment. Keep your variables as consistent as possible. Same flour, hydration, levain, mixing, folds, bulk fermentation, shaping, and refrigerator temperature. (Please check your actual fridge temp, I think people have much warmer fridges than they realize!) Change ONE thing. In this case, your cold proofing time. Then compare your results! The crumb, the structure, the oven spring, the texture, and the flavor. Because sometimes the best way to understand your dough isn’t to follow another recipe. It’s to get curious about your own. Happy experimenting, friends! 🤍
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