I have been experimenting with the hydration level of my 10% oat sourdough bread. These were made with 74% hydration (usually I make them at 68%), with almost 24 hours of autolyse (unintentional) and a cold ferment of 18 hours. They were baked in a prehea
by incookiehaven 7 years ago | via Instagram


Nike Air Max 97 x Sweat Kappa ???? Rendez-vous chez @hypeamiens ou sur thehypestore.com ! #nike #nikeshoes #airmax97 #nikeairmax #sneakers #sneakersaddict #kappa #hype #amiens #instagood
by hypeamiens 7 years ago | via Instagram