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Ana Luisa Fayet Sallas

@anasallas

a year ago
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Posted On: September 14th 2025, 07:55 pm
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amasallas a year ago

amasallas

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Chica in Chicago 🇺🇸✨
«بامداد خمار» یک سریال ایرانی به کارگردانی نرگس آبیار است که بر اساس رمان معروف فتانه حاج‌سیدجوادی ساخته شده. داستان در تهران قدیم می‌گذرد و دربارهٔ دختری به نام محبوبه است. محبوبه در خانواده‌ای مرفه بزرگ شده، اما عاشق رحیم، جوانی از طبقه‌ای متفاوت، می‌شود. خانواده‌اش با این ازدواج مخالف‌اند، ولی محبوبه به خاطر عشقش تصمیم خودش را می‌گیرد. نکتهٔ اصلی داستان اینه که محبوبه بعد از ازدواج کم‌کم می‌فهمد عشق و زندگی مشترک همیشه آن‌طور که قبل از ازدواج تصور می‌کردیم نیست. تفاوت‌های خانوادگی، اقتصادی و شخصیتی باعث می‌شوند زندگی او سخت‌تر شود. در واقع «بامداد خمار» دربارهٔ عشق، انتخاب، ازدواج و روبه‌رو شدن با واقعیت بعد از فروکش کردن هیجان عشقه. 🌙
OOTD✨ . . . . #stylereels #ootdreels #falloutfit #styleinspo
Two-footed top bins 😮‍💨 Olise sharpening his finishing in training 🥶
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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