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Active | 1 |
Created Epoch | 1,717,437,790 |
Modified Epoch | 1,724,732,931 |
Original Ad Id | 0 |
Collationcount | 1 |
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Page Id | 221,702,632,507,556 |
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Version | 3 |
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Spend | 0 |
Startdate | 1,702,972,800 |
Created | 6/3/24, 1:03 PM |
Modified | 8/26/24, 11:28 PM |
Status | active |
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Currency | |
Entitytype | ig_ads_identity |
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Gatedtype | eligible |
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Pageid | 221702632507556 |
Pageinfo | |
Pagename | vanilladiariesby.c |
Reachestimate | |
Reportcount | |
Ad Creative Id | 120205180239010264 |
Byline | |
Caption | instagram.com |
Cta Text | Visit Instagram profile |
Dynamic Versions | |
Effective Authorization Category | NONE |
Display Format | video |
Title | |
Link Description | |
Link Url | http://instagram.com/vanilladiariesby.c |
Page Welcome Message | |
Page Name | vanilladiariesby.c |
Page Profile Picture Url | https://scontent-iad3-1.cdninstagram.com/v/t51.2885-19/375393210_321004793812022_5232166030273442487_n.jpg?stp=dst-jpg_s200x200&_nc_cat=104&ccb=1-7&_nc_sid=3fd06f&_nc_ohc=994qZOv5AYAQ7kNvgFNS0--&_nc_ht=scontent-iad3-1.cdninstagram.com&oh=00_AYDzphMM_q7U4VI6oojm_I1Z6zF85YWdZ40BA_Yd3Vv0GA&oe=6663C3DB |
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Instagram Actor Name | Christine Benedicte Podhorny Røsaker |
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Instagram Url | |
Instagram Handle | |
Body | Freshly baked Sourdough bread with my easy two ingredient Chocolate Hazelnut Spread 🌰🍫<br /> /ad/ @lecreusetno @lecreuset #gifted <br /> The cast iron enamel pot is ideal for creating the perfect baking conditions and no added steam is required. 🩶<br /> For the bread:<br /> 450 ml lukewarm water<br /> 120 g active sourdough starter <br /> 100 g wholegrain rye flour <br /> 450-500 g organic wheat flour, sifted<br /> 12 g salt<br /> <br /> Mix all ingredients thoroughly except the salt.<br /> Let the dough rest for 30 minutes. Add the salt with a wet hand by pinching into the dough. Cover and wait for 30 minutes. Bulk fermentation: <br /> Stretch & fold the dough every 30-45 minutes, 3 times in total. If it is cold outside, you can extend the rest time in between folds. <br /> Pour dough onto the clean baking surface & tighten the dough. <br /> Dust with rice flour and let rest 30 minutes. <br /> Shape the dough and put in a proofing basket dusted with rice flour. Cover and put in the fridge overnight. <br /> Bake: Heat the Le Creuset pot in the oven at 250 C without the lid for at least 30 minutes.<br /> Flip your dough onto a pre-cut baking sheet and slide into the hot pot.<br /> Dust the surface with rice flour and score the surface to control the expansion.<br /> Cover with the lid and bake for 30 minutes. Take the lid off and continue baking for at least another 20 minutes at 230 C. Let cool for 30 minutes before cutting into the bread. <br /> Chocolate Hazelnut spread.<br /> 250 g hazelnuts, blanched & skins off. <br /> 200 g bittersweet chocolate, I used @callebautchocolate <br /> A pinch vanilla powder & sea salt to taste<br /> Melt the chocolate over low heat in a double boiler & blitz the nuts with some salt until they liquify. Mix, season with more salt & vanilla and enjoy!<br /> .<br /> .<br /> .<br /> #vanilladiaries #vanilla #sourdoughlove #hektapåsurdeig #surdeigsbaking #sourdoughscoring #dutchovem #lecreuset #mylecreuset |
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Current Page Name | vanilladiariesby.c |
Disclaimer Label | |
Page Profile Uri | https://www.instagram.com/_u/vanilladiariesby.c |
Root Reshared Post | |
Cta Type | VIEW_INSTAGRAM_PROFILE |
Additional Info | |
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Country Iso Code | |
Instagram Branded Content | |
Statemediarunlabel |