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Eva

@evas.pooner

3 months ago

Photo by Eva on July 12, 2026.

Photo by Eva on July 12, 2026.

Photo by Eva on July 12, 2026.

Photo by Eva on July 12, 2026.

3

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Posted On: July 13th 2026, 12:09 am

Tagged Users:

@sophiatenebruso

sophiatenebruso

@tiernan_dunne

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@lauren.bell._

a love letter to fairhope 💌

Comments (44)

allypc

3 months ago

allypc

oh this is cuteeee😻

adeline_slocum

3 months ago

adeline_slocum

Gorgeous girl

sarah.g.woods

3 months ago

sarah.g.woods

Love love love

sarah.g.woods

3 months ago

sarah.g.woods

U are just so pretty

izzy.wendel

3 months ago

izzy.wendel

So cute aw

isadorawachter

3 months ago

isadorawachter

I love this so much

isadorawachter

3 months ago

isadorawachter

All of my favorites in once place

meredithhoots

3 months ago

meredithhoots

Loving you cutie girls

kylie.ledyard

3 months ago

kylie.ledyard

adorableeeee

tiernan_dunne

3 months ago

tiernan_dunne

fun party water weekend was fun

haileyystrickland

3 months ago

haileyystrickland

so precious

haileyystrickland

3 months ago

haileyystrickland

I JUST LOVE YOU GUYS!!

madison.krol

3 months ago

madison.krol

MISS U SO MUCH

madison.krol

3 months ago

madison.krol

SO BEAUTIFUL

harperarts

3 months ago

harperarts

Gorgeous Gorgeous Gorgeous!!!

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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! 🤍

Spoilers ! This video is inspired by the book 📚 “Threshing Day” - Rebecca Yarros ❤️ - a chapter from Sloane’s POV - part 2.

*This is a fan-made AI visual inspired by the book. All rights to the original story, characters, and universe belong to the author and publisher. Created for entertainment and artistic interpretation only.

Видео сгенерировано в @syntx_ai (ссылка в шапке профиля)

Четвертое крыло, эмпирей, Вайолет и ксейден, fourth wing, Слоан и Даин, Sloane and Dain, Threshing Day, Iron flame, день молотьбы, фэнтези роман, Liam, романтическое фэнтези, booktok, bookstagram, fantasy video, магический мир, AI edit fantasy, AI book trailer

#fourthwing #xadenriorson #sloaneanddain #ThreshingDay #четвертоекрыло

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