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👑 ARES 🔹 KING 👑

@areskingofi

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Posted On: October 14th 2026, 09:30 pm
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یه روز خفن دیگه یه تتوعه خفنه دیگه ... ما ساعت ۴ شروع به کار کردیم و تا ساعت ۹ شب کارو تموم کردیم 😉 رهام واقعا خوب بود اصلا حین کار درد رو‌حس نکرد و خیلی ریلکس باهم پیشرفتیم خروجی کار خیلییییی خوب شد و واقعا خوشحالم بابت این همکاری 🤘🏾 @parhaamam_ مرسی ک کنارم بودی همیشه ازت انرژی گرفتم و همیشه بهترینا رو‌برات میخوام🩸 سوزنای این کار از @ali_gooshvareh_tattoosupply رنگ تهیه شده از @tattoo.tv.arak #تتو #تتوظریف #رهام_هادیان #تتواراک
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! 🤍
Radhika by @rrajarishi_ in @swadesh_online x @mayyurgirotracouture All handpainted Kalamkari by the most talented artisans at Swades sculpted and embroidered by Mayyur Girotra. Outfit - @mayyurgirotracouture Earrings and Necklace - @swadesh_online Ring - @amrapalijewels Bag - @bespoke_ozels Styled by @rheakapoor with @shereenlovebug @dipteeagarwal Team - @ishitasiyall @_tisha_ved_ Makeup- @savleenmanchanda Hair - @bbhiral
Week 3 of finding new jobs at the studio.
झांकी दर्शन -14/10/2026 🌷🥰 Shree Radha Gopinath Ji Temple Jaipur 🌹💕 #gopinathjijiaipur
✨LifeHasBeenSoGoodLatelyIFeelSoLovedAndHappy❤️✨
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