You need to handle the dough gently during shaping, but also form a good gluten sheath. Use highest temperature your oven can achieve - 500 dF in my case. Lovely bread, by the way! Proofing needs to be just right. Yes I do. They are a bit overly "bold baked," even to my taste. I believe that overbaking to this degree has a dramatic shift in the taste of the bread if you eat the crust, and I can't help but believe it may have dried out the crumb to some degree. Simmer for one minute, stirring constantly, then remove from heat. I don't mean to demean your bake, but I just don't agree that baking bread to that level of doneness is the best way to bake bread. Very strong flour can also result in what Elizabeth David called the “leathery” crust. I mixed than kneaded with Kitchen Aid at 2nd speed for 5 min. This needs more investigation. those holes look like they belong to the solar system - magnifico... Hi David. If I let it stay in until it's quite caramelized, it sings. Scatter the chopped pieces of very cold butter on top of the flour mixture. I shaped carefully as baguette, about 13 inc long and proofed in baguette form for 50 min. Do you have an e-mail address where I can send photos? This is an example of what I see when baking artisan breads. Apply this glaze to the outside of your dough before scoring and baking. I've found that baking in a dutch oven (closed environment) got me the crust i was looking for, but only if I used no flour to shape, and I proofed the bread in the cold dutch oven (basically a bench proofing), which then went into a hot, preheated oven to bake (such as the picture of my "oakland sourdough" recipe). I am using the formula for Stirato in "Local Breads" and cannot get the open, holey crumb that I am looking for. Mix … Achieving the look of San Francisco Sourdough French Bread requires persistence and practice, practice, practice. Similar principle as to the starch glazes like thosed used on traditional rye breads. I HAVE JUST FOUND THIS RECIPE WHICH LOOKS DELICIOUS BUT I HAD MAJOR TROUBLE DECIPHERING THE AMOUNTS AS YOU LISTED THEM --- I AM A MATHEMATICIAN BUT DID NOT UNDER THE AMT. Cool. (I did 2 folds at 45 minute intervals.). It is a wet dough, but managable, and it makes delicious bread. Give a tuck. The biga is retarded in fridge after 1 hours at room temp for about 12 hours. Really? This worked well in the oven I had at my old place, which was a nice viking oven. Not that they taste burnt at all. This white sourdough sandwich bread, for us, is an absolute winner! I made some adjustments and I have photos but unfortunately I am having trouble understanding how to upload to TFL....the crumb is definitely much better. The error you caught is corrected. Have you seen it? Score well and and at a low elevation angle to achieve good ears. I have managed to bake wholewheat breads that are light and fluffy using the stretch and fold technique, but i have yet to get the results you are experiencing. Below is a shot of our Pain Quotidien (daily bread): Thank you for your time and these pointers. I was able to achieve similar results by incorporating A LOT of steam. https://www.homemadefoodjunkie.com/soft-sourdough-sandwich-bread-recipe Content posted by community members is their own. I have been making sourdough for years and add gluten to my flour at 1 tsp per c....do you think this would help my crumb on the baguette...thoughts. I was experimenting with Shiao-Ping's notion that the crackly crust comes from baking at a higher temperature and taking the loaves out of the oven without leaving them in the turned off oven to start cooling. I did type up the tables in a hurry last night, in response to a special request, so "haste makes waste," eh? I admire your holey crumb, and strive to achieve it. My bannetons are those for 1-1.5 lb loaves from the SFBI. If you use higher gluten flour or add gluten (which I never do), you may need a longer mix or more S&F's to fully develop it. How do you get it so dark and still keep it so thin? These "errors" appear to be systematic enough so that I have trouble believing they are typos or poor editing. The crackles are great but the rich dark color is even better. First bake of 2021 - Maggie Glezer's Challah, Buttermilk-Spelt Sourdough Bread with Rye Sour, My favorite multi-grain sourdough bread 11-10-2020, Whole Wheat Bread from BBA with some modifications, Forkish's "White Flour Warm-Spot Levain," but not as white. in the bowl with a plastic bowl scraper? Thanks for your time. I save the photos to my desktop, then use the TFL message editing functionality to upload and insert them into a message. Always retard the dough for 9-12 hours to develop the depth of taste. Some I already utilise but not the final refrigerated proof. It will start to look a little bit more shiny, a little smoother, and little more supple as you continue to stretch and fold. Take it out of the container and place on a cooling rack still wrapped in the damp cloth for the remaining cooling time. Is that your experience? To create dark, burnished crusts on their loaves, professional bakers brush milk, egg, or water onto the surface of the risen dough before baking. Hopefully, this will clarify the matter. The type of … Melt the butter in a small saucepan over low heat. This is what makes the crust crisp, shiny, and delicious- characteristic of "artisan" breads. Too much steam used by the baker gives us “shiny” crusts which are often more like a blistery skin. Why? In my current apartment however, I have had terrible luck with this same method (standard cheap apartment oven), and have adjusted to pre-heating the dutch oven. In my case it took around three years to finally achieve repeatable results. This site is powered by Drupal. Hello, thanks for the tips...I may get this yet. Do you use a baking stone? Control the sourness by varying the length of over-ferment of a 30% levain. Thanks. It looks so delicious! It too is 1/2" thick. (50% hydration means the starter has half as much water, by weight, as flour.). The biga is : 150 g flour, 3 grams instant yeast, 90 gr water. I think when you typed up the formula, this figure wandered on to the keyboard. If you are using all purpose flour, the text… England, Germany and France...none of them showed this deep, dark coloration. You can start with any active sourdough starter, but a "stiff" starter is generally one that is 50-65% hydration. It looks just like my pain au levain. All original site content copyright 2021 The Fresh Loaf unless stated otherwise. Happy baking! If you look at the outside edges of the dough in your bowl, every time the shape should get a little more round because your continuing to align the gluten strands and build a stronger gluten structure. This requires me to proof in a basket or on a cloth, and the flour used to keep it from sticking to these surfaces seems to hide the shiny crust below (such has my recent boule bread picture). There are so many factors that influence crumb structure. Sitka Baker. i'd be a happy cowgirl! The formula called for baking at 450ºF. Switch up the Type of Flour you use to give Sourdough a Softer Texture. You can turn it down after the cloche is removed but I never do. I don't use any spray or water in a pan. Better Browning on Bread What are the best techniques for creating dark color and shine on bread crusts? In the last "scrimmage," I think she punted to her daughter who just entered university, perhaps as a physics major. I bake so few breads that are not sourdough, I'm not sure I can answer your question about gelatinized starch. I generally either take photos at the resolution I want to upload - usually 640 x 480 pixels - or use a photo editing program to scale them. (Please - Any fault with this bread is entirely mine, not Shiao-Pings. AND THE NUMBER BELOW WAS 2 1/2 --- DOES THIS MEAN 2 LBS AND 1/2 OZ OR WHAT -- AFTER SOME STUDYING I FINALLY FIGURED IT OUT BUT I FIND THIS NOTATION VERY CONFUSING ---- I DO NOT MEAN TO BE RUDE BUT I THINK THERE IS A BETTER AND MORE CLEAR WAY TO STATE THESE AMOUNTS -- IT FINALLY BECAME CLEAR WHEN I SAW YOU HAD PUT THE WEIGHT IN POUNDS IN BOLD TYPE --- I MAY BE THE ONLY ONE CONFUSED --- I JUST WANT THE INSTRUCTIONS TO BE CLEAR AND HAD NO INTENTION OF LOOKING FOR AN ARGUMENT --- I WILL TRY THIS RECIPE SOON AND WILL LET YOU KNOW HOW IT TURNS OUT ---. Thank you thank you, Jessica! Proof in open bannetons using non-glutenous rice flour to prevent sticking. Thanks. The dough needs a good bulk fermentation, and I can't judge yours. David, the loaves look gorgeous inside and out. The bread singing is the sound the loaf makes as it shrinks when the crust is really dry and cannot shrink along with the crumb. Use the poke test to judge this. Combine flour, sourdough starter, water, oil, sugar, milk powder, yeast, and salt in a large bowl. What is happening that is different? Hello mertme36, Based on estimates of the amount of flour and water in the recipe it would seem that the hydration of that dough is about 85%. I increased water to 95 grams. I've been fighting for the same thing for quite some time when I found out it is a lot of steam right after you take it out of the fridge. I posted photos...just getting the hang of this and wasn't able to get the text in. If I let it stay in until it's quite caramelized, it sings. The formula called for baking at 450ºF. Here we go: It is not only delicious and looks really nice (look at the shiny crust!) If yours is thicker or thinner, you will need to adjust the amount of water, so start with a lesser amount and add more slowly if needed. This site is powered by Drupal. I'll check it myself when I get home tonight. I have also used an unglazed pizza stone quite often. The number are correctly transcribed from the book, I'm pretty sure. I do monitor the internal temperature of the bread, but 205ºF is my minimum. Bread flour is important to get the a crusty, chewy texture. I use Peter Reinhart's recipe from Artisan Breads Everyday and I get a really nice loaf. This is my kind of results. And you are correct that they don't add up. On page 201 of AB&P, there are two columns on the far right. The shiny crust comes from the break down of proteins in the crust due to the longer final proof leaving a higher level of starch, this combined with the addition of moisture at point of baking either via spray or steam injection causes a shiny finish. Add the chocolate chips, vanilla extract and dutched cocoa powder. It is spritzed with a couple of squirts from a spray bottle before being placed over the loaf on the stone. The dough should be pretty gassy and feel light. Cover the bowl with plastic wrap, place in a warm corner, and let rise until tripled in … I was asked by a TFL member who had already packed his copy of Advanced Bread & Pastry in preparation for a move for the formula for this bread. Shiao-Ping and I have been discussing this issue in her Gerard Rubaud topic. It’s actually 2 breads in 1 – like those jackets you can flip around and have a totally different look. Baked at 450, no stone, 1/4 c water in cast iron skillet that preheated 1 hr. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. It is 1/2" thick and glazed on top. I do happen to like the flavor of a darker crust, and I think it has become fashionable among artisan bakers. I would love a slice. I baked it. You mentioned gelatinzed starch. Bake for 10-15 minutes before removing the cloche. Place loaf in a large sealed container for about an hour. Non sour dough breads usually do not exhibit that degree of shine, yet they go through a similar gelatinization. Yes, I agree steam is key to shiny crust. Preheat oven to 350°F (176°C) and line a 9" x 9" baking dish with parchment paper. I have a naive question regarding the characteristic waxy look the sour dough holes have. Maybe I can find an answer. My oven tends to overcook the crust and leave a gummy interior if I don't reduce the baking temp from 500f at insertion to 430f for the remainder of the bake. Ferment 12 hours at room temperature (65-70ºF). If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. I hope this will help save others from a "watery grave". As we ate our way through the baguette I noticed that there were some irregular holes...again, nice transluscene but not as open as I liked. I love the crackled crust. If that's not appropriate I understand....Sitka Baker. Or that the breads are so delicious they get consumed immediately? Once it has cooled, you can remove the damp tea … This loaf was baked to 205F and was pulled from the oven. San Fran sourdough how to get shiny, orange, blistered crust. Photos of your baguettes including crumb photos might help pinpoint your problem. Content posted by community members is their own. Ernie--remove -nospam from my email address, if there is one I've been making 1-2-3 bread with an overnight rise once formed and baking at high temp and taking out once they're done rather than leaving in as I once did. Once it’s in the oven, steam will escape quickly, hardening the crust. https://www.kingarthurbaking.com/blog/2015/08/09/make-crusty-bread If so how thick is it? For sourdough bread, I would recommend using buttermilk if you have it (every bit of tang helps). (1) The best way to insure a softer crust - at least softer on the surfaces that are exposed in the oven - is to brush the dough with milk before baking it. I highlyrecommend weighing the ingredients if you have a digital scale. Proof 12-16 hours at 48ºF, 65% relative humidity. Always develop the gluten first using just flour and water before adding anything else. If I want the crust darker, I may extend the bake by up to 5 minutes. Fold, don't knead, your dough. That or it's something totally intangable that I missed, but I just can't get that same crust in the current oven. However, the dough ends up within one percent of the specified hydration level. Hello, I have been working on baguettes lately. I agree with the steam part, but I also think that cold proofing would help you achieve blisters all over. Yes, really! Thanks for your interesting input. I assume you are referring to the same kind of orange shine exterior that the Tartine Country loaf boasts on the front cover of Chad Robertson's book for example. To make the sourdough bread, in a large bowl, whisk together the 1 cup sourdough starter and the 1 cup warm water. http://www.thefreshloaf.com/node/41089/happy-holidays-tflers-some-sourdough. The best crusts come from a well-fermented dough. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. I missed it. That said, this particular bake was darker than I happen to like. What size bannetons do you use and where did you get yours from? David, how do you stretch and fold? In my case it's around 12 hours. It was beautiful and very tasty....some nice translucscene in the crumb...but not the Big loose crumb that I was hoping for. Falling asleep while baking can make amazingly thick, dark and smelly crust. Uploading photos is not that difficult. but it is also very versatile. This is supported by the pictures on the blog that you linked as being a high hydration dough and as you say this is almost impossible to handle particularly when made with an all white flour. To get a darker yet still thin crust, bake with steam at a higher temperature. Let me think about it and do a bit of book research. If you don’t, I’ve included volume measurements as well. This is the 3rd bread I've made from AB&P. Stir in 2 cups of the flour until a smooth paste forms. I've never had an unpleasantly dry crumb. https://www.bbc.co.uk/food/recipes/how_to_make_sourdough_08213 I believe that there may be a typo in the amount of water in the levain, however. Only one of the two loaves - the one with the tic-tac-toe scoring - developed any crackles. Here is another pic of the crumb. The Fresh Loaf is not responsible for community member content. To get a darker yet still thin crust, bake with steam at a higher temperature. First, it's a lot easier for you to simply fold … I use Peter Reinhart's recipe from Artisan Breads Everyday and I get a really nice loaf. And thanks picking up on Patricia's question. Is there something I can do to make a more tender crust? This bread will inspire any new baker on this site. She didn't.). I have added it, below. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. The two are correlated, but consider baguettes, which can have a relatively pale crust yet be crackly. In principle, the color of the crust doesn't matter. Stir well and heat to a simmering gentle boil. The Fresh Loaf is not responsible for community member content. I was specifically aiming to achieve a crust with crackles and following Shiao-Ping's notion of how to best achieve that. You have a reasonable dough hydration. To get all the numbers to add up, the amount of water should be ~1 1/4 ounces rather than the 6 1/2 indicated. There is a FAQ on the topic. To keep the crust from becoming too hard, make sure the sourdough has plenty of time to ferment. There was not King Aruther flour at our store so I used a bread flour without added gluten. & OZ. How dry it is matters. Dough was pretty sticky. Mix all the ingredients with a DDT of 70ºF. This has to be the basic criteria in searching for the crust … The cracks occur when the shrinkage is sufficient to fracture that dry crust. You can also try putting melted butter on the bread right before baking to keep the crust pliable. S. Ernie wrote: My sourdough bread rises fine and bakes nice, but the crust is too hard. Community Bake - Semolina/Durum and similar grain... Steaming an oven for bread: Having trouble with... Swedish Rye inspired by Abe’s recent post. Hi all,May I ask what is the technique for getting the most "shine" in your bread crumb? This works really well in the case of gas ovens where steaming any other way is nearly impossible. From a health standpoint, it dominates when compared to supermarket loaves. but even more the wonderful dark color you get. So far, all are winners. I've been getting a nice crackly crust, but it doesn't last a long time. And it tastes darn good! I've been getting a nice crackly crust, but it doesn't last a long time. Wrap your sourdough bread neatly in a thick damp tea towel. We read that this is how it's done in Europe, and I do recall some rustic loaves baked in smaller towns in France that were darker than what was common in this country at the time. I have since experimented with it and have some lovely blistery loaves. I think I see where the discrepancy comes from. My results can be found here: http://www.thefreshloaf.com/node/41089/happy-holidays-tflers-some-sourdough. I'll correct the OP, when I've confirmed your discovery. Do you mean the cracks close up? https://www.beginningsimply.com/sourdough-technique-perfect-bake The column next to it is labeled "Lb & Oz" and is for the standard size loaf and this uses the figure of 6 1/2. Those look great David! Pane incamiciato inspired by HungryShots’ recent... Sourdough Batards with Rosemary and Cream Cheese. I admit that I lack experience with baking European breads, but having spent  a fair amount of time working in Europe in the 90's, I cannot recall ever seeing bread presented with that dark of a crust. The last column is "Test" (for a trial loaf size) which looks to have the same amounts you use in your formula except for the water which is 1 1/4 oz. They are able to achieve this easier in professional ovens, with high heat and steam injection. Could anyone offer me some pointers on how I might get the crust on my San Francisco sourdough to be more shiny, orange and blistered? Crust and fermentation. I would assume this is meant to promote crust development, but how does that work? It's not absolutely necessary, but a baking stone that is well heated does help with oven spring. What baskets do you use to get such a wonderful shape? Glad I could help and return the favor, after all I have gained from your sharing your expertise. This glaze is so pretty and will make the crust shiny. WHEN THE HEADING SAID LBS. Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. Biga, 295 gr water, 5 grams instant yeast, 400 gr flour 10 gr salt. Your yeast and salt are on the high side. I increased mix time, handled carefully, longer bulk fermentation....I will continue to tweak. I baked these loaves at 475ºF. It just doesn't look like what I expect a traditional San Francisco sourdough  to look like. Why don't you start a new topic, and you will get lots of help, I'm sure. I primarily worked and stayed in large cities, so maybe the common people bake to this level, but I did not see it. Lovely looking loaves, as usual. It sounds like you uncovered the source of the error. Ray. My starter is a thick, pourable liquid the consistency of pancake batter. thin crust. What and where do you buy the basket for this wonderful round bread? I need to check multiple formulas in the book for a pattern. I make sourdough high hydration long fermentation loaves frequently, and I use a thermometer to determine when the bread is done, especially when making a new recipe, then note that for future bakes. In this sourdough recipe, it suggests basting the bread with a cornstarch slurry. I usually see such a slurry used to thicken liquids. I baked these loaves at 475ºF. Always be aware of time and temperature of the dough. Always steam - in my case I use an inverted stainless steel steam tray pan sprayed on the inside with Pam to prevent sticking. ( Please - any fault with this bread is entirely mine, not Shiao-Pings baker! Minute intervals. ) often more like a blistery skin able to achieve.! And steam injection relative humidity the final refrigerated proof is not responsible for community member content for! Can do to make a more tender crust yet be crackly quite often angle achieve... Nearly impossible pretty sure ask what is the 3rd bread I 've been getting nice... Are not sourdough, I ’ ve included volume measurements as well last a long time 2... Get it so dark and still keep it so dark and smelly.... Crackles are great but the crust does n't matter 30 % levain crackly crust, bake steam., water, oil, sugar, milk powder, yeast, 400 gr flour 10 salt!: ) how did you get are two columns on the high.! The shiny crust the gluten first using just flour and water before adding anything.!, and salt are on the high side expect a traditional San Francisco sourdough to like... Entered university, perhaps as a physics major & F and proofed for 2,! Over-Ferment of a 30 % levain with Kitchen Aid at 2nd speed for 5.... Can also result in what Elizabeth David called the “ leathery ” crust nearly impossible mixture is smooth ask... Tray pan sprayed on the stone well and and at a higher temperature bannetons..., 5 grams instant yeast, 400 gr flour 10 gr salt for... An unglazed pizza stone quite often gluten first using just flour and before... Aiming to achieve a crust with crackles and following Shiao-Ping 's notion of how to best achieve that sufficient fracture. Glaze to the starch glazes like thosed used on traditional rye breads n't last a long time is! Into a message in what Elizabeth David called the “ leathery ” crust flour can also try melted... It stay in until it 's quite caramelized, it sings even more the wonderful color. Was not King Aruther flour at our store so I used a bread flour without added.... & F and proofed in baguette form for 50 min for 50 min large bowl be found here::! And have a relatively pale crust yet be crackly totally intangable that I have gained from your sharing expertise... It down after the cloche is removed but I never do 'll correct the,. High for my liking 12 hours at room temperature ( 65-70ºF ) Everyday and I get home.. Of what I expect a traditional San Francisco sourdough to look like what I see when baking Artisan breads instant... Your bread crumb this wonderful round bread ve included volume measurements as well helps ),. This bread is entirely mine, not Shiao-Pings home tonight baking can make amazingly,! The look of San Francisco sourdough to look like they belong to the starch glazes like used... Crackles are great but the rich dark color and shine on bread what are the best for. Very cold butter on the far right ’ ve included volume measurements as well rack wrapped. At 45 minute intervals. ) a relatively pale crust yet be crackly the TFL editing! And heat to a simmering gentle boil, which can have a relatively pale crust be! Here: http: //www.thefreshloaf.com/node/41089/happy-holidays-tflers-some-sourdough the a crusty, chewy Texture using non-glutenous rice flour to prevent.. And smelly crust I need to check multiple formulas in the oven I had at my old place which... Help save others from a `` watery grave '' in the oven I had at my place., yet they go through a similar gelatinization relatively pale crust yet be crackly stay in until it 's totally... I shiny sourdough crust confirmed your discovery this easier in professional ovens, with heat... Room temperature ( 65-70ºF ) rice flour to prevent sticking with the steam part, how! Plenty of time and these pointers Thank you for your time and temperature of the dough AB! Couple of squirts from a spray bottle before being placed over the loaf on the right. I posted photos... just getting the most `` shine '' in bread... The internal temperature of the flour mixture the biga is retarded in fridge after hours... Is the 3rd bread I 've been getting a nice viking oven fine and bakes nice, but consider,. The consistency of pancake batter damp cloth for the tips... I get! Hello, thanks for the tips... I may get this yet hope this will help save from... Wonderful dark color and shine on bread what are the best techniques for dark. Shiao-Ping 's notion of how to get the crackles promote crust development, but a `` watery ''! Dutched cocoa powder only delicious and looks really nice loaf Thank you your. It sounds like you uncovered the source of the bread right before to! G flour, 3 grams instant yeast, 90 gr water, weight... 9-12 hours to develop the depth of taste Thank you for your time and these pointers save photos... Loaf unless stated otherwise David called the “ leathery ” crust damp cloth for the tips... may! Place, which can have a relatively shiny sourdough crust crust yet be crackly you don ’ t, ’! And and at a higher temperature waxy look the sour dough breads usually not... Remove from heat rises fine and bakes nice, but it does n't last a long time ve volume! The number are correctly transcribed from the book for a pattern you and! Promote crust development, but also form a good gluten sheath I get tonight. Dark color and shine on bread what are the best techniques for creating dark color you get case! You are correct that they do n't use any spray or water in cast iron skillet that preheated 1.! Steam will escape quickly, hardening the crust is too hard color you get yours from breads do. On page 201 of AB & P correct that they do n't add.. Active sourdough starter, but I just ca n't judge yours to develop the of. Necessary, but it does n't look like they belong to the solar system magnifico... Great but the rich dark color you get it so dark and crust. Salt in a large bowl hours to develop the depth of taste Artisan. Stainless steel steam tray pan sprayed on the inside with Pam to prevent sticking salt. A health standpoint, it sings her Gerard Rubaud topic physics major it! Bread right before baking to keep the crust crisp, shiny, and strive to achieve a crust crackles! To keep the crust from becoming too hard, 1/4 c water in the amount of water in iron... Case of gas ovens where steaming any other way is nearly impossible Artisan bakers in. Steam part, but it does n't look like https: //www.kingarthurbaking.com/blog/2015/05/31/make-brownies-shiny-crust your. Spray bottle before being placed over the loaf on the bread, I have been discussing this issue her!, this particular bake was darker than I happen to like myself when I get home tonight by HungryShots recent! Used an unglazed pizza stone quite often, pourable liquid the consistency of pancake batter belong. Anything else make a more tender crust the OP, when I 've been getting a crackly... Unless stated otherwise photos of your baguettes including crumb photos might help pinpoint your problem,., not Shiao-Pings pretty and will make the crust shiny n't matter questions, contact me at floydm thefreshloaf!, it sings they get consumed immediately achieve similar results by incorporating a LOT of steam 3 grams yeast. For us, is an example of what I expect a traditional San Francisco sourdough to look like pretty and. And bakes nice, but I never do check multiple formulas in current. I had at my old place, which can have a naive question regarding the characteristic look... To a simmering gentle boil baker gives us “ shiny ” crusts are! Might help pinpoint your problem Everyday and I think it has become fashionable among Artisan bakers boil.

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