How to Make Tasty Shantell Villasenor Bread

Shantell Villasenor Bread. Follow them to see all their posts. Cast: Melissa Villaseñor Writers: Eric Cunningham and Melissa Villaseñor Producer: Tim Smith Director: Kamell Allaway Editor: Kristina Lyons Associate Producer. Rhuigi Villasenor - The leading online destination for men's contemporary fashion and streetwear.

Melissa Villaseñor is a singer, comedian and impressionist who voiced the Ham Sandwich and Rainy in "Another Way," a Fruit Witch in "Dad's Dungeon," Grob in "Sons of Mars," and Ann in "Candy Streets." She provided the voice for Sveinn in "Broke His Crown" and for Moniker in "Daddy-Daughter Card. Shantell Martin in front of her mural in the Albright-Knox's Sculpture Court. Supported by a grant from the University at Buffalo's Creative Arts Initiative, the artist will work. You can have Shantell Villasenor Bread using 5 ingredients and 19 steps. Here is how you cook that.

Ingredients of Shantell Villasenor Bread

Prepare 425 grams of strong white flour.
Prepare 150 grams of sourdough starter.
Prepare 10 grams of salt.
It's 300 ml of water.
You need 5 grams of fast action dried yeast.

Actress. + Add or change photo on IMDbPro ». Thematically, her work focuses on the dichotomy and decay of humanity using neon and pastel colors, grotesque figures and distorted shapes. There is some bread in a bin. Pete and Ann have some bars of chocolate.

Shantell Villasenor Bread instructions

Add the dry ingredients to a large bowl, keeping the yeast and salt separate (on either side of bowl)..
Add the water and mix well to form a rough dough.
Leave to autolyse for 30 mins.
Knead well, for 10 or so minutes until smooth and stretchy.
Cover and place in the fridge for 8 hours (anything from 6-12 is fine).
Pull the risen dough out onto a lightly floured surface (reccomend a 2:1 ratio of bread flour to rice flour for dusting).
Divide the dough into two roughly equal masses.
Shape the dough to the desired shape..
Place in well floured bannetons, cover and leave for 1.5 hours at room temperature.
Preheat oven to 240C with an old tin with some holes in at the bottom of the oven.
Turn out the dough onto your baking surface, dusted well with semolina.
Score with a razor bladet.
Throw half a cup of water into the tray in the oven.
Quickly place the dough into the oven and shut the door.
Reduce heat to 220C and bake for 20 mins.
Reduce heat to 200C and bake for a further 10 mins.
Remove baking surface, leaving bread on bars of the oven.
Turn off oven and bake in residual heat for 10 more minutes.
Turn out onto a wire rack to cool.

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