NO more STICKY DOUGH. A step by step guide to unsticky dough. | by JoyRideCoffee
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- Опубликовано: 29 сен 2024
- Unsticky dough. As a beginner the biggest problem when you start making bread is to manage to handle the dough in such a way that it does not stick: by the bowl, by the hands, by the table, by anything. For my small and intelligent audience on this channel I prepared a special clip for this issue. I hope it helps.
For relevance I've made a dough with high hydration and a mixture of strong flour with an extensible one - whole wheat spelt (fresh milled at home).
Formula: 650g flour (470g bread flour + 110g whole spelt + 70g semolina)
530g water
125g sourdough starter (100% hydration)
15g salt
~83 % total hydration
Method:mix flour & water - 3 hours autolyse - mix sourdough - 30 mins rest - mix salt - 1 hour rest - lamination - 1 hour rest - first coil fold - 1 hour rest - second coilfold - 1 hour and half rest - shaping - 18 hours rest in the fridge - bake 15 min on baking steel at 240g C with steam and 30 min at 210g C without steam
If you're like me animated by the same passion, subscribe & comments are most welcome.
Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
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Hario scale: amzn.to/3nhb22Z
Glass Jar for sourdough starter: amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: amzn.to/2IqIHZe
Silicone spatula: amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): amzn.to/3loi6dJ
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Big Bench Scraper 5 Inch x 7 Inch amzn.to/2ItRycD
Dough & Bowl Scrapers: amzn.to/2Ix7Voh
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French Baguette Baking Pan, Non-stick Perforated: amzn.to/2GTIDAx
Baking Steel Griddle: amzn.to/36oXA6l
Natural Lava Rocks: amzn.to/32BKukS
I'm so happy I've found your channel. I love to watch the whole process, and have learned so much by studying your videos!!!..more than what I could get out of my book on sourdough (even though it is a great book with gorgeous pics). So many things are explained to me here, like consistency, tempo...just the art of it all. I've been giving away sourdough starter to my friends, and sharing your links to anyone I know who bakes. :))
This is a comment that makes me very very happy! Thanks for watching and sharing!
Thank you for your vid, this has helped a lot, cheers
Do u use a Dutch oven and at what temp do u bake. Beautiful video mon
Same here. Ditto. Do you take a walk in the woods everytime your dough rests?
@@lakshmiramakrishna9255 no :)))) ... but on covid lockdown we walk a lot there
It would've taken me an year to figure out half the things I did here.
That's for showing us The way of the bread kind Master!
I have a suggestion for you! My partner made some beautiful fruit mince recently and when we were doing the second coil fold of our recent dough, we put sprinkles of the fruit mince through it and dusted each layer with some cinnamon, we did about 6 half-onto-half folds with the fruit and cinnamon and it turned out unbelievably tasty! Just wanted to share back with you and all your subscribers. Before putting it in the oven, sprinkle the top with cinnamon sugar! Keep up the great work!
I never tried. thanks for the suggestion
Amateur homebaker? I´ve seen people call themselves profesionals with less than half of your skills, this was great to watch!
Thank you!
I agree with the previous writer. You are the champ. The big holes, are they due to multiple folding technique?
Raj55 ruclips.net/user/postUgz7R3-wMSqPB9YOatB4AaABCQ?app=desktop
I thought the same thing
Olympic Athletes are ' *amateurs* ' as well ;)
by far the best informative video about how to make sourdough I have seen so far. Thank you.
The Bread God directed me to your path,..... Thank You. Great Blessings!!!!!
Don't know what to say. This is art. Thanks for sharing!!! Real beauty.
I was watching another video of yours and thinking how the hell this guy's hands are so clean. Mine working on a 70% hidratation pizza are a complete mess, even if I bath them in flour (as most people suggests) and the gluten has already developed. So yeah, next time I'll try this wet hands trick :)) Thank you so much dude!
I was making sticky bread before watching this, looking at the unsticking dough is really, I mean really satisfying!
Thank you Jonathan!
Thanks so much for your generosity and passion !
Thank you Antoine!
amazing video quality. I'm really happy i found this channel. you answer a lot of the questions that I've gathered during my quest for good bread. thank you for this!
Jon thank you!
Joys of patience.Fantastic !
Ive been baking Sourdough for several years, tried all sorts of methods. Mostly have been sticking to the one bowl method stretch and fold like in Trevor's old YT video's. What I didnt understand and I think many commentators dont is how light and tender (yet still strong) the crumb is when you get the lamination + coil fold technique right coupled with proper gluten development and fermentation.
Yes you can still get great results with simpler procedures that kind of look the same in photos of crumb, but upon closer inspection a trained eye will see the differences. I can now see when something might look open but its actually quite rubber looking.
Anyway, i always thought that theres no way this method could be that much better but it really is next level stuff and the bread is so ridiculously easy to eat and importantly digest.
Thanks
This video is AMAZING! I've baked a bread today! Sticky and massy! The next time will be success with this video! THANK YOU!
Wow!
Addicted to your performance...
Music perfect matches excitement and expectation...
even if you need 2 days for such beautiful bread, I say YES Worth it ... the result is amazing
can be faster too. here I have a recipe / method with the fastest bread. ruclips.net/video/20luegVJ-L4/видео.html
@@BreadbyJoyRideCoffee Thank you
Beatiful... thank you very much!!! will try!!!
First of all. I'm so glad i found your videos! i love them!
All the time i put my loaves in their baskets in the fridge over night they still rise (6 celcius)...but my bulk was at around 6-7 hours?!?
Also my loaves almost always collapse when i bake them and sometimes become a total pooly mess after cutting them. they never stay nice and tight together like i your or other videos...my guess in this case is something is still wrong with my mixing...i start with slap and folds, 1 lamination, rest is coil folds..i dont get it
I love your videos and have tried your open crumb instructional video. Thanks from a new home baker and humble sourdough student. 💜 PS: that lamination was superb!
8:50 that looks like it could become a kickass pizza
Fantastic!
The best tips so far i got from you! Very beautiful loaves of bread and very good execution of video's, very helpful and calming! Just keep it up and i dont doubt you will be big on RUclips soon enough! Cheers! 😄
:)) thank you ... "Random Dude"!
Thank you so much, everyone cuts this part! Great skills btw :)
Very thorough and informative. Stellar end results. Might suggest a little editing.....
Wow, that is amazing, thanks.
it's 5am , I'm dreaming; this is not real.
3:06 is when the cool dude steps onto the dance floor. Great technique!
Larry Brandt. Your phrasing was perfect! Coolest moves I've ever seen!
Thats a high hydration rate dough
Looks delicious
Thank you...great video..here's hoping I can have the same sucess !
sure you do
helps a lot. I have to check some more details next time.
Wonderful !!!
I subscribed at min. 3 !!
:)
Impressive!
What’s it mean if your dough is sticky? And you can’t get a shape?
Great video. I have a question about where to obtain your dough scraper. I like the size and the fact that the corners are generously rounded as opposed to a drywall knife. Thanks!
from a local site: www.cofetarulistet.ro/ustensile-lucru-brutarie-patiserie-cofetarie/cutite-raschete/rascheta-inox-cu-maner-plastic-19-5-x-14-5-cm-ras-3.html
Bread by Joy Ride Coffee
Ha! Just my luck. Only available in Romania😂😷. Thanks
Hi nice video👌🏻 I want to ask you please what do you mean 125 g sourdough starter 100% hydration how much you fed the starter ?? and how many times you feed your starter before you start to make the bread?? I don’t understand
This is incredible. I just can't understand the kneading process. Is it more "slapping" technique or what? Since you say kneading shouldn't destroy the gluten networks. Thanks
Hello Jack. Using a self raising flour, do you usually put yeast on it to rise?or no?
excellent
Thank you 🙏🏽 😊
this f***ng dough rests more than me
:))) but here is one where you sleep and the bread is made by itself ruclips.net/video/Dp2AAaNXmAU/видео.html
Beautiful
Tebrik ederim çok temiz çalıştınız ben hamurla uğraşırken ortalık savaş alanına dönüyor unlar hamur parçaları mutfak ve kıyafetlerim 😅
I really enjoyed the video but long after I memorized the method I continued watching over and over again because I loved the music in the video I would love to know the name and who the performers are . Can you please share that info with us . Thanks.
A New Orleans Crawfish Boil - Unicorn Heads. is from youtube music library
Great video! Why is everyone so keen on the open crumb though? For me sour dough is about a tight and strong piece of bread with small, but lots of small pockets of air. Not those huge ones
just a matter of preference. it is important that the bread is fermented correctly. open crumb is an indicator that the fermentation was perfect. but obviously not necessary if you prefer it otherwise
Keep up the GREAT work❣️
Thank you for this video! Can one use instead of spelt flour rye instead ? Thank you!
Wow, that seem to take days! This is one I'll never attempt. I applaud your skills though.
maybe this one, more faster: ruclips.net/video/20luegVJ-L4/видео.html
I thought we were going to see the seasons change during all those rests, but the outcome was well worth the time.
Awesome!!
hi- i was wondering what size proofing baskets you are using? i did the recipe, proofed in 2, 9” round baskets and got flatter (wider) loafs than I wanted.
0.75Kg, oval, 23×14,5x8cm
maybe was overproofed?
Thanks for the information. I did cold proof for 18h in refrigerator and then right into cast iron at 500F. I did not have any spelt so I used WW instead. Maybe less elastic?
Exceptional video and technique! I have 2 questions:
1) is this recipe suitable for pizza ?
2)Did you put them in the oven as soon as you got them of out of the fridge?or did you waited to get in room temp?
1. too wet for pizza. see here my pizza recipe: ruclips.net/video/9qXkO1o3ZuM/видео.html
2. straight from the fridge
@@BreadbyJoyRideCoffee Thank you!
@@BreadbyJoyRideCoffee can you tell temp in your fridge? thanks
@@anonymous8324 3-5 degrees Celsius
Hi very nice video! I am following it but i see my dough starting to slightly bubble half an hour after i add the soudough, could it be because of the temperature? Which temperature did you have when you recorded the video? And also, if my dough is not so elastic but more sticky even after the 3 hours lysis, do you think my flour mix is too strong?
22-23 degrees Celsius. you have to do several tests until it works
This is masterpiece 😍
Thank you Anna.
It will start to make its own window panes----- little bubbles that get bigger every time you stretch and fold.
do I need the ripe sourdough starter if Im using another recipe to make bread?
If you have time to help me with this: when i take my shaped dough out of the proofing basket from the fridge, it doesn’t stay up in shape like yours, but tends to flatten and relax straight away. Why would that happen? Over proofed? Under proofed? Fridge not cold enough? Thx
seems to be overproofed. yes, maybe too warm in your fridge. try to skip final proofing and bake after bulk to see how is inside
@@BreadbyJoyRideCoffee I have the same problem but think my problem is I'm not working the dough enough and developing gluten. Most fridges are between 3-6 degrees so leaving long time in fridge shouldn't be a big issue.
Hi! amazing video! Thanks a lot!.. i was following recipes from other "youtubers" buy my dough was always sticky and when i took it out from the baneton it would spread out... and become flat... no structure... now i realize i have to knead the dough BEFORE the bulk fermentation right? and my other question is: how do you realize when its time to stop kneading... by the window pane test? thanks A LOT!
chimpautan It is good to have the gluten network already developed when the yeasts start to produce gas. When kneading, the dough must become fine and non-sticky. If it starts to degrade, you need to stop kneading.
@@BreadbyJoyRideCoffee Great! thanks a LOT!
I’ve tried today and there’s no way my dough would become the way the video shows. I used bread flour, semolina and whole-wheat.
Check your overall protein content, sometimes whole wheat flour has low protein (10-8%) due to different milling processes. It could reduce the overall flour protein and reduce gluten network.
Hey I feel like temperature is an important factor. What’s the ambient temp in your area and/or dough temp? I’m still struggling to get open crumbs eek!
Oh and I’m just wondering can I substitute spelt with chakki atta in your recipe or do you highly recommend spelt?
May just be me, but that is one of the sexiest videos I've ever watched
Is autolyse rested in the fridge or at ambient? I’m in the Philippines so the ambient conditions are very hot. Tried this and got very good results. Just that my bread stuck to the wax paper.
you must make some autolyse test. make sure will not start spontan fermentation from very hot conditions
Omg... How many resting hour was that ??
Can this be done with a yeast dough? =)
Ja sogar besser, probiere es aus.
Legend has it that the dough is still resting.....................
When you tell your family you've made sandwiches and then realise they all died from starvation three days ago!
the problem is exactly the opposite. we have too much tasty bread. otherwise it looks like bread that takes up all your time, in reality when you control the fermentation, you can easily fit it into the daily schedule (job, family, etc.)
@@BreadbyJoyRideCoffee I think my problem is I'm suckered into the no-knead bread recipes here on YT. The loaves and rolls always come out so dense. The attempted baguettes were particularly awful! I'll be off for a couple of months recovering from a knee replacement so I've subscribed and will devote some time to trying it properly :)
@@simoncollett4524 I wish you a very fast recovery. There are endless ways to make successful breads. Just a little attention to fermentation and minimal shaping (btw the fridge is a good ally so we don't become slaves to the dough). :))
Hi nice video👌🏻 I want to ask you please what do you mean 125 g sourdough starter 100% hydration how much you fed the starter ?? and wha
d how many times you feed your starter before you start to make the bread?? I don’t understand
If you have time to help me with this: when i take my shaped dough out of the proofing basket from the fridge, it doesn’t stay up in shape like yours, but tends to flatten and relax straight away. Why would that happen? Over proofed? Under proofed? Fridge not cold enough? Thx
Hi, this is more certainly due to over hydratation. What kind of flour did you exactly use ? Flatten dough means whether a lack of kneading or too much water. All flours don't have same rendering. It depends a lot of proteins in your flour. US Bread flours have a high rate of proteins, between 13% and 15%. In Europe, flours have a lower rate, on average 11%. This is why you have to learn douch consistency by hand. With time, you will know if there is too much or not enough water.
I'd say over-proofed, probably
very therapeutic indeed. My wife and I have started baking bread again, ours doesn't seem to rise an nicely as yours. Practice makes perfect. we'll keep trying.
I never imagined baking bread would be so much work. I have much respect for bakers now that I've tried learning this skill.
it is clear that it is for enthusiasts
Bread baking can be as simple as you want it. 24 hr no knead recipes still produce great bread, it's just different than this process. You can take it from a simple task to a craft, just depends on your time/skill.
Amateurs always tend to go OTT with most things they do where a pro would get better results in a fraction of the time. I did however learn the wet hands trick. Now that’s useful 👍
Professional bakers use machines to knead the bread. All you need to do is shape the loaf and put it in the oven.
And that's only done by hand at small bakeries. There are machines that do that too.
Antonio uhmmm yeah you don’t sound like a professional baker
Here are the timecodes of the different stages. Since it is useful for me, I thought it could be for others too ;)
0:05 - Mix flour & water, then 3 hours autolyse
2:30 - Mix sourdough, then 30 mins rest
5:50 - Mix salt, then 1 hour rest
7:52 - Lamination, then 1 hour rest
9:50 - First coil fold, then 1 hour rest
10:50 - Second coilfold, then 1 hour and half rest
11:50 - Shaping, then 18 hours rest in the fridge
13:54 - Bake 15 min on baking steel at 240°C with steam and 30 min at 210°C without steam
Thank you a lot for your video! I have baked my first sourdough bread following your recipe and I was amazed by the result :) Slowness and patience are the key, like often in life...
Best regards from France
Beautiful thank u
I never thought I'd have so much fun watching a man stick his hands in dough.
I don’t think those are man hands....
Lol
@@Casmige they are
I watched hundreds of sourdough breads videos. This one has the best looking loaves. I'm going to adopt your technics and hopefully mine will come up close...!
Thank you. It definitely works, you just need a little patience and understanding of each step to be able to adapt it to the flours you have at your disposal.
Wow, I feel like I just watched an artist create a masterpiece .
Thank you :)
I'm so glad I found you! It's a joy ride indeed for me to have coffee with you watching you drive it....love it... you are amazing!
OMG thank you for this. I have super dry hands and I always have so much dough on my hands I spend half of my kneading time cleaning my hands, no matter how much flour I put on them. This gave me some insight so I will keep a bowl of water handy next time and wet my hands when needed.
Great channel, you’re able to instruct with no words, just real video. Very glad I found this channel! Thank you.
THAAAANK YOU!! I was sooo upset all flour brands where i live are soooo weak! Never managed a decent airy crumble. Then I found your videos and tried adding your bench spreading and folding to my no fold,no nead recipe, plus the extended autolise time and tadaaaaa! Super airy loaf! Sooo happy! Finally! 😁😘
This guy is making it look easy. Following his instructions will definitely help, but you need significant experience and intuitive understanding to handle such a wet dough so well.
You're so right, baked it today in the morning and got my heart broken when I didn't see the bread rise! Will keep practicing tho.
@@antichavista82 All about the gluten structure. If the gluten structure's not well developed, then you'll end up with more a Ciabatta-style bread... xD Could also be a yeast/sour dough that's not developed enough. But, high hydration bread not rising is mostly due to bad gluten structure.
@@antichavista82 really:(
I agree, but I don't like to make generalizations. There will be some beginners that catch on, but don't really understand why they've had an early success. The only way you can make really good bread consistently is so multidimensional, and nothing can replace the experience of handling dough.....it only comes with hours and hours of doing it. As an intermediate level obsessed home baker I really appreciate these videos because I understand what's going on. I've laminated dough many times with great success, but what I like about BJRC is he's streamlined Kristen's method (fullproofbaking), and it's given me much value......and I love his starter video (#1 recommended to my new to sourdough friends).
I got confused at the process at a point in time. I am a new comer to sourdough starter/ sourdough bread tho so....
I’m now getting beautiful bread but do I struggle with sticking ! Doesn’t matter what I do, mine is still sticky. I think all the videos on RUclips showing you how to do this the bakers have nonstick hands !
I thought the same. It's about developing gluten as you can see.
Thank you for videos. Is there any benefit in using pyrex vs plastic?
Michaela V Hi Michaela, I have tried various autolyse times from two hours through to five hours. I reckon there was no noticeable improvement after four hours. With the last loaf I tried doing an initial bulk prove of two hours in a bowl floating in the sink which was full of water at 35degC , giving it a fold every half an hour and checking temp of water was >30 and no hotter than 35. This is because my kitchen is only 18degC at this time of year. Then a further two hours in sink no folding. Then another couple hours at room temperature then overnight in fridge. Out of fridge in morning, folded shaped and tensioned, rested another hour then baked , perfect. Still find a fine line with stickiness at 75% hydration. Just watched a French baker and he used lots of flower on surface when doing final shaping so I did and it made it a lot easier and didn’t effect the loaf at all.
I just realized all the mistakes I made in my first attempt. I though there was no wrong way of kneading the dough. I was wrong.I apparently destroyed the gluten network, that's why my dough became more sticky as kneaded it. And I followed an expert channel. The guy claimed that there was no wrong way of doing it. He probably got really good and forgot how beginners can find a way to f.k up anything
Dang. I think that's magic. However my favorite part was the text that said, "No text needed here."
That has to be the most delish bread ever
Also the hardest to make
OH MY GODNESS. PORN SHOULD BE BANNED ON YT.
you´re just underf***d^^
u are incredible, im learning bout higher hydration dough these days cause i wanna bake breads that have crumb but not soft buns, this is very helpfull ur a pro!
thank you. not a pro, just bake for my familly :)
Thank you! It’s been a long time I was trying to manage a high hydration dough and always ended up adding flour to kead. Yesterday night I used your trick and this morning I’m ready to bake!
Thank you Roberto!
I'm exhausted after watching this. Love Sourdough Bread and this looks so very yummy.
You must be that guy in the song "give up on your dreams of becoming a Baker, you gotta give up on your dreams"
:)))))
"It's the best bread i've ever had"
Thank you from Rome for your beautiful and basic videos!
I just followed your method today ( starting very early), and experienced lamination for the first time. I have to say, it was a thrill.
Subscribed after watching this.. I haven’t tried sour dough, and I’m on the fence in baking that involves fermenting because I always get a sticky dough (its crazy). Anyways, I’ll watch your other vids. Thank you! And hello from Singapore..
Magic! Thank you for sharing your wonderful knowledge. Cheers!
Thank you! :)
No luck here! I always end with a muddy, sticky dough... 😢
geochafg :( maybe you overwork?
Maybe it's the ingredients? Do you use other kinds of flour? Or maybe it could be the hydration?
@@FiikusMaximus tried everything... I gave up
Finally a quick and easy recipe! One thing I haven't understood: how do you prevent the dough from sticking to your hands? Just kidding. You're very good.
:))))))) thank you!
kneaded with “sense”? 🤔 looks lovely but waaaaaaay too much time. i’ll just buy it from you!! 😊
here is more faster one: ruclips.net/video/20luegVJ-L4/видео.html
Seeing the final result has awakened in me an enormous desire to bite the screen. 🤤
:))))
Real pleasure to watch. I learn so much from you. You totally mastered this!! I bake almost every day now. And I trust it’s one of the most enjoyable crafts. Thank you.
I'm not trying to argue with success, but I've watched a LOT of bread making videos and none of them had such an elaborate, lengthy process. And their bread also appeared to come out successfully. If I had only watched your video I would have decided it was not worth the effort and given up.
It's sourdough bread. It takes a long time to have a perfect fermentation, structure and a wonderful taste. You will easily digest it and assimilate a lot of nutrients.
Anyway, here I have a recipe / method with the fastest bread. ruclips.net/video/20luegVJ-L4/видео.html
@@BreadbyJoyRideCoffee Thank you. I'll check it out. I love sourdough bread and I have watched several videos about sourdough starters and the preparation of sourdough bread. I have even made my own starter which seemed to be quite successful. The history of sourdough is fascinating. But I came away from all this research with the same conclusion as I had about homegrown asparagus (which I also love): too much effort for the reward. Regular homemade bread satisfies me well enough to justify the effort; sourdough does not. But, for those of you for whom the effort is justified, enjoy the magnificent fruit of your labors. However, I did find your video of great help regarding sticky dough. Thanks.
It is amazing how many different methods there are for developing a beautiful sourdough loaf. Totally get the sentiment that if this were the first bread making video I came across I'd probably stick to store bought.
You totally love the process and it's a joy to watch you work. I find a few stretch and folds and time is all I need for a great loaf. To each their own!
While I agree with the sentiment that it IS a lot of work, I think there's a sense of... pride... in the work? It is an accomplishment, like the 106% hydration dough video (ngreat job btw).
However, for business and home practicality, no. Probably unrealistic. I can get the same results with a mixer in more than half the time and just by letting the dough sit. Do I get crazy crumb holes? Not as huge as those... but then again... I'm looking to be able to put butter on there somewhere too. :) So, while it may look nice to have these giant bubbles, for me, not practical. I want to spend about 30 minutes prepping my dough, let it sit overnight, cut, fold and shape, let sit for an hour, maybe reshape and place in a form for another hour, in the oven for 40 mins. Done.
But, these comments are not to downplay the skill of the maker. What this person is doing in the videos took time, patience, understanding of how to handle the dough, and how the flour and water interact with one another. Great artisan skills for sure!
@@Hal_T I find it less work than normal bread. No kneading required! most of the time is waiting during which you ca ndo other things. and the flavour of freshly baked sourdough is incomparable. Usually you can't buy it that fresh.
Pros: I call this the loosing weight dough. The energy you need to spend in making this dough is way greater than the energy you gain from eating it.
Cons: The problem is that I'm going to be older by a couple of hours or day before I can put a slice of bread in my mouth
explain to me how I can spread nutella ... with all those holes 😂😂😂
Cut a fat slice. Thicker bread means less hole breakthrough!
Bigger holes = more nutella necessary to fill them... don’t spread it, just put some on each individual bite😋
It would be a sin to put Nutella on this. Palm oil alarm. Unhealthy. Cocoa slavery. Also not worthy of this bread. This is to be dipped in olive oil, with some organic cheese and veggies on the side
Best demonstration ever!! The Angels are singing. Thank You!
Thank you Donna-Maria!
Unreal! Magical! Bravo!
Perfect!! I love this video!