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adc.studio__

@adc.studio__

4 months ago

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Posted On: June 30th 2026, 08:46 pm

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@canfribourg

FINALE CAN Fribourg 2026
Sénégal - RDC 3-1

Comments (1)

mavjr___

4 months ago

mavjr___

Propre👏🏿

More posts

no more over-apologizing and people pleasing!!!

ib: @twinkjesuslovesyou

#skit #comedy #pov #therapy #relatable

Джигит😍🔥🔥🔥

😶‍🌫️ 𝐎𝐍𝐋𝐘 𝐎𝐍𝐄 𝐖𝐈𝐍 𝐈𝐍 7️⃣ 𝐏𝐋 𝐆𝐀𝐌𝐄𝐒. 🔴📉

𝟑𝟖 𝐃𝐀𝐘𝐒 𝐖𝐈𝐓𝐇𝐎𝐔𝐓 𝐀 𝐖𝐈𝐍 𝐅𝐎𝐑 𝐌𝐀𝐍𝐂𝐇𝐄𝐒𝐓𝐄𝐑 𝐔𝐍𝐈𝐓𝐄𝐃… 𝐀𝐍𝐃 𝟒𝟗 𝐃𝐀𝐘𝐒 𝐖𝐈𝐓𝐇𝐎𝐔𝐓 𝐀 𝐖𝐈𝐍 𝐈𝐍 𝐏𝐑𝐄𝐌𝐈𝐄𝐑 𝐋𝐄𝐀𝐆𝐔𝐄 😱

…and yet 𝐀𝐍𝐎𝐓𝐇𝐄𝐑 𝐃𝐑𝐀𝐖 vs Leeds United today 💤

RELEASE NEHA BORA IMMEDIATELY!

After a lot of pressure on Delhi Police, we have been informed about Neha's whereabouts. They have been transported across Delhi for 5 hours where they were the lone detainee.

Our lawyers have met Neha at the R K Puram station. It is mid night and police is not giving any clarity about their release.

Neha has been sick for the past few days and needs medicines. The police is even refusing us to give them that.

Why is Delhi Police holding Neha until Mid Night in a Police station?

When will Neha be released? Why is a women student leader being put in a police station at mid night?

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! 🤍

Mumbai, you were a whole vibe! ✨

A night filled with glamour, creator tips, fun conversations and the affiliate community coming together.

That's a wrap on Creator Club, Mumbai!

#MyntraCreatorSchool #MyntraAffiliateProgram #Myntra