The King and Queen of Convenience, The Two Best Ways of Freezing Sourdough Bread

From zero to sourdough hero: how to make amazing bread with just supermarket flour and water

Новый облик. Bentley Continental GT за 700.000 рублей.

Розыгрыш бати. Подарили отцу машину!

#JasonDeruloTV // Street Art #GotPermissionToPost From @greg_goya #SlowLow

МЫ КУПИЛИ ДОМ / ОБЗОР ДИМАСБЛОГ и АНЯ ИЩУК

How to Bake AMAZING Sourdough Using All-Purpose Flour (10% Protein)

Culinary Exploration

Подписаться 163 тыс.

Просмотров 46 тыс.

50% 1

Видео Поделиться Скачать Добавить в

Using all-purpose flour for baking sourdough doesn't require any tricks. In this video, I'll show you how to bake a loaf using 10.4% protein soft all-purpose flour and how to adjust your hydration.
CHECK OUT MY VISION FOR THE UNCHAINED COACHING COMMUNITY: www.culinaryexploration.eu/un...
WIRE MONKEY LAMES:
wiremonkey.com/collections/uf...
RECIPE BLOG: HOW TO BAKE SOURDOUGH WITH SOFT FLOUR:
www.culinaryexploration.eu/bl...
GET THE SOURDOUGH CALCULATOR:
www.culinaryexploration.eu/so...
EQUIPMENT:
Check out the Wire Monkey lames - bit.ly/3smJ4Ii
Risdon & Risdon Apron: 5% discount code - Explore22
risdonandrisdon.co.uk/product...
My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
komo.bio/fidibus-classic/?kom...
Bread basket: amzn.to/344DNvH
Bench scraper: amzn.to/3bG68JZ
KD-8000 dough scales: amzn.to/3E3uNV6
Precision scales: amzn.to/2QQBllC
Bread tins: amzn.to/3ms8ocO
Challenger bread pan: challengerbreadware.com/produ...
As an Amazon Associate I earn from qualifying purchases.
CHAPTERS:
0:00 No tricks
0:55 Making the dough
3:55 Turning the dough over
4:19 Stretch / laminations
6:02 Shape
7:20 Cold proof
7:58 Bake
8:44 judgement time
10:36 How to adjust hydration
#sourdough

Опубликовано:

7 июн 2024

Поделиться:

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 107

@AvantikaDhirglitterarty Год назад

What a fantastic video thank you so much!! Thanks to your video I was FINALLY able to bake the perfect sourdough loaf. Thanks so much for your efforts. Love your content 🥰

@clintow Год назад

This is the video I've been waiting for! Thanks!

@CulinaryExploration Год назад

Awesome Clinton, let me know how you get on

@vanalaphachuasritrakul5593 Год назад

Thank you, Philip for doing this video!! Both doughs look amazing. I am going to try it. Where I am, it is not easy to get hold of strong flour to bake at home so this video is very helpful!

@CulinaryExploration Год назад

Awesome, let me know how you get on :)

@judithtan3971 Год назад

Wow wonderful and informative video. Always love your explanations and videos 😍

@CulinaryExploration Год назад

Cheers Judith

@hopehavens9115 Год назад

Excellent video and explanation!!! Thank you so much.

@CulinaryExploration Год назад

No worries, cheers :)

@tac926 Год назад

I like your recipe calculator. It's very 'clean' and 'logical'.

@CulinaryExploration Год назад

Cheers Bryan. I think it's a good basic template that can be adapted easily if needed.

@artycrafty9209 Год назад

So amazing, who would have thought, gosh I cant tell you how many times I have been to cupboard to take out flour only to find I have lots of regular plain (AP) flour and almost no bread flour, now we know all is not lost. Thank you so much Philip

@CulinaryExploration Год назад

It's definitely not Ramon! Hope all is well with you

@mm-fn1tk Год назад

Thank you so much for your Chanel. My bread making skills have improved greatly. Could you please do a 100% whole-wheat sourdough? Also if you can get Emmer and Kamut flours? I’ve just ordered some sprouted wheat flour and would love a recipe for that too. Thanks Phillip

@Yorkshiremadmick Год назад

Wouldn’t have thought 💭 that you could have produced such lovely loaves. Well Done 👍🏻 and thanks for sharing.

@CulinaryExploration Год назад

Cheers Michael

@fathersonandskillet Год назад

The best tip in this is "match the hydration to the flour." Thanks for that. You've saved everyone a lot of angst. As for the tighter crumb in the lower hydration loaf? That makes it better for toast and sandwiches in our book. The butter or mustard or whatever will stay on the bread and not end up on the plate.

@pcargs2721 Год назад

love your content. You have inspired me to finally make my own sourdough bread! My family thanks you =)

@CulinaryExploration Год назад

That's awesome, enjoy your baking :)

@cachi-7878 Год назад

Very well done, Phil.

@CulinaryExploration Год назад

Cheers bud

@stephens665 Год назад

I also generally use Robin Hood flour, it's amazing, but an alternative that I've found works well and can seemingly handle higher hydrations, whilst being nicely extensible and soft, is Μύλοι Θράκης AP flour, the one in the blue-white bag. It contains 11.8g of protein and costs 1.45 euros. Perhaps you could give it a try. Thanks for the videos!

@supermario1006 Год назад

where I live bread flour is very expensive.i decided to give your recipe a try after trying about a million and I can safely say thats the best receipt using all purpose flour. your methodology is spot on! thanks man!!!!!

@CulinaryExploration Год назад

Awesome! I'm pleased the recipe was helpful :)

@BTs-he1lg Год назад

Phil, excellent work on the recipe, adding the bakers %, time table and temperature. so much detail, very helpful indeed. Both 65% and 70% hydration look good. I need to rehydrate my starter as soon as I get home next week. One thing I learned from this trip is how to bake sourdough successfully in hot an humid weather. Thanks for the tips on the other video.

@CulinaryExploration Год назад

Hey Becky, how long until you are home? I'm pleased the tips on baking in hot water helped. Thanks for the feedback over the recipe blog, I want sure if I'd crossed the line and added a bit too much info

@BTs-he1lg Год назад

@@CulinaryExploration Never seen so detailed recipe, it's a lot of work, I am sure most of your readers like me will find it helpful. PS Home in one week, miss my own kitchen, hahaha

@CulinaryExploration Год назад

@@BTs-he1lg Cheers Becky, hope you've had a great trip

@mandiigraham1596 Год назад

I change the hydration sometimes for the intended use of the loaf. I find the tighter crumb with lower hydration is better for open filled sandwiches with a moister topping or for making croutons and in Panzanella salad.

@CulinaryExploration Год назад

Couldn't agree more Mandii :)

@steveolson8812 Год назад

Perfect timing. I was given 25 lbs of AP, and I'm giving this a go. This AP flour seems to need more water then my usual higer protein bread flour. Always learning something new here, I like you dive into these tweaks and provide tips to make better bread. The Devil is in the details.

@CulinaryExploration Год назад

I'm sure you'll find a way to work with it Steve, chances are it will produce a great loaf, let me know how you get on

@Reinolds_Recipes Год назад

Looking good! Would love to taste it haha… keep sharing please! I’m subscribed to your channel! 😀

@CulinaryExploration Год назад

Will do WakeNbake, good luck with the channel :)

@BalatonOZ Год назад

Thank you for the video. You probably solved some of my problems.

@CulinaryExploration Год назад

Hope so!

@BalatonOZ Год назад

@@CulinaryExploration what if i am making a bigger batch? When to divide?

@BalatonOZ Год назад

@@CulinaryExploration yes. Surely this video solved my problems. Thank You mate!

@melodysfiresidefarm Год назад

I loved how the second one looked because I love to slather melted butter and honey on mine and bigger holes won't hold it. But the first one would be perfect for your recipe for a BLT. Hope the heat breaks there and brings cool breezes to enjoy!! Thanks for sharing!

@CulinaryExploration Год назад

Blimey Melody, I'd forgotten about the BLT vid, that was right back at the beginning of the channel I think. I used some summer toms for that if my memory serves me right. How's life on the farm?

@melodysfiresidefarm Год назад

@@CulinaryExploration How could you forget about the best sandwich ever?! You should link it up in the corner to remind new subs you have some amazing recipes to go watch!😊 All is well in the country. The cycle of animal life never ends. LoL

@CulinaryExploration Год назад

@@melodysfiresidefarm I'm pleased you liked that one! :)

@tac926 Год назад

Hi Phil. What a great video. I think you've just helped 95% of all the peeps who search for 'prevent flat sourdough' on RU-vid. I use a 50/50 blend of white and wholemeal in most of the loaves I bake and end up around the 70 to 72% hydration mark depending on the weather. The shorter fermentation helps too. My flour is stone ground, but not particularly strong.

@CulinaryExploration Год назад

Cheers bud. I love the 65% loaf and my daughter kindly pointed out that her marmite is dripping through the gaps lol. Are you back from hols yet mate?

@tac926 Год назад

@@CulinaryExploration Yep, back from hols. Baked 5 loaves in Dutch Oven over open fire. Absolutely brilliant! The recipes were: a bit of this, a bit of that, nah too dry more water, feels good.... Our neighbours on the campsite couldn't believe that the Brit was baking his own bread. Great fun and not one loaf was burned.

@CulinaryExploration Год назад

@@tac926 Sounds like great fun, can't beat cooking and baking over the open coals

@cosmo-connie3537 Год назад

Well a follow up by tasted the bread even though it doesn’t look like the one that you make it’s a bit smaller but it still has lots of holes in it and the bread is light and it tastes good… It might not win awards for the most grand sourdough bread but it’s pretty good I think… I will try making it again thank you for sharing your recipe!

@couldbecooking Год назад

I love watching sourdough in the making, but I haven't dared to try it myself yet! 🙈 😊

@joelcathey Год назад

Do it! It's the cheapest hobby ever. And even when you fail, it's still usually edible.

@joycharmpoodlesplaying8210 Год назад

Keep the theme tune! I love it. Double bass is my most favourite instrument. I look forward to this theme tune every week Who is playing it & what is the name of the piece? BTW great summary video. All I would add is wear an oven mitt when you’re pouring the boiling water into the pan. Hot pan + boiling water = lots of steam. Depending on the shape of your kettle, you could get a blast of steam coming up around your hand. Ouch! Steam burns are serious painful.

@meowjing Год назад

Thanks Philip

@DevinBauer 8 месяцев назад

That 65% is perfect, not too big of holes for spreads or sandwhiches

@sandrajanuariodasilvabruza7833 Год назад

Eu amo pão 🍞 com fermento natural. I love bread natural fermentation, make mouth water. 👏👏👏

@johnwalker3814 Год назад

Great work as always Philip! Perhaps a studded loaf? Jalapeños and cheddar? That's likely my next move.

@johnwalker3814 Год назад

Ha maybe for you feta kalamata olive maybe?

@CulinaryExploration Год назад

Now you're talking John, we've got some semi-spicy Greek preserved chillis here, they are probably on par with Jalapeños, perhaps I could work those into a recipe - what's your favourite?

@lisahodges8299 Год назад

It looks good, I may try this. I can see it tasting good with home made soup in winter. Birdy

@CulinaryExploration Год назад

Or summer tomato soup Birdy? Toasted sourdough, rubbed with garlic, drizzled with olive oil, sprinkled with a touch of salt? That's got to be a winner with a soup, no?

@mayalkuwari8060 Год назад

I’m so lucky . My high protein flour just finished and will bake now with all pp f

@CulinaryExploration Год назад

Let me know how you go May

@danielhjohns Год назад

Great video, Philip. I've watched heaps of your videos, and my sourdough is coming along great using a lot of your suggestions. I often find it difficult to find high protein flours, so this has given me excitment to try with the regular flour asap! :)

@CulinaryExploration Год назад

Cheers Daniel, I'm pleased the content has been helpful, do let me know how you get with using AP flour

@1550592535 Год назад

Hey! Is there a reason as to using 47g of levain instead of a higher ratio as in your other videos? Does this have to do with using all purpose flour? I am preparing for making my first sourdough bread using your videos. Watched them all!

@RosaCruz-qw3fr Год назад

hi! What f i wanna use just white whole purpose? Do i substitute the whole wheat just for white as is or do i need to calculate something? Thank you!!! Your recipe is the only one I work with, it's billiant.

@fiammag84 Год назад

I am a massive beginner of proper sourdough baking although I've been using it for year totally randomly 😅 I'm trying this procedure with the calculator and using 70% bread flour, 20% spelt, 10% wholemeal. I used 72% hydration but now realising I should have started with 65% as my dough is a bit sticky and collapsing a bit. Also ny house is cold.at 15C and I've been keeping it in the warmish oven but no way to have a proper stable temperature. Really not ideal but hoping for the best

@Random-dm5eo Год назад

Hi, a newbie here. Is the fridge overnight part a must, or could I bake the loaf in the evening after it has been in the basket for a few hours? Thanks in advance.

@user-pr9uk9jg5y Год назад

How about spelt flour? This looks very nice and manageble. Thank you for sharing this ❣️🤗

@CulinaryExploration Год назад

I'll definitely be playing with some spelt flour on the channel soon :)

@user-pr9uk9jg5y Год назад

That would be awesome 😊😊😊

@kamalkandharikandhari883 Год назад

I followed your method the bread comes out with small crumb and doesn't get good oven spring like yours..will keep trying thanks

@Bubaloo1977 Год назад

Can i get that holes with yeast ?

@alinahunt7496 Год назад

Dear Phillip, many thanks for one more great video. I think I've found the answer to my question, although if you could confirm that, I would be very grateful. I am a big fan of the bread flour from my local mill (N.R. Stoate & Sons Cann Mill, Shaftesbury, Dorset), although it is quite difficult to work with. It's light and sticky, however the favour and the quality are amazing. Does that mean that it has low protein contents? There is no info about that on their packets. Thank you in advance.

@CulinaryExploration Год назад

Hi Alina, why don't you ask the mill? They will know the wheat that the flour was milled from. But, does it really matter? Tweak the hydration until the recipe works well, if it tastes great, that's enough for me. Hope this helps, and keep me posted on your journey :)

@alinahunt7496 Год назад

Many thanks for your response. I don't buy it from the mill directly (we get it through a farm shop) and can't talk to the mill people although will play with the hydration as you suggest ☺

@cosmo-connie3537 Год назад

I find if I work the dough too much my bread does not rise I use all purpose flour what could be causing that? I will try your recipe though so wish me luck!

@uradumby25 7 месяцев назад

I like how you call it low protein flour lol in the states our king Arthur flour is like 7% protein

@Simplycomfortfood Год назад

Working with high hydration doughs can be difficult but you offer up some great tips. I wet my hands when stretching the dough. I love the crumb of a high hydration loaf. Great video Phillip

@CulinaryExploration Год назад

Cheers TrueBlue22!

@Simplycomfortfood Год назад

It's Blair Phillip. I am TrueBlue22

@CulinaryExploration Год назад

@@Simplycomfortfood Hey Blair! I hope you and Judy are keeping well?

@SilviaGarciaStupervitta Год назад

i have a doubt about lamination... is it possible if the flour is not strong? I bough a flour here it was written 13 protein.. and i made a bread with 70% hydrat and the dough was difficult to folder without struture

@cosmo-connie3537 Год назад

Well I tried your recipe everything was going really well I put it in the fridge last night, I skipped the freezer, I put it directly in the fridge when I walk up this morning it had deflated and the crust was hard because the plastic wasn’t touching the surface and again not a lot of volume in the bread… I’m not sure what the problem is. I feel like yesterday when I put it in the fridge , instead I should’ve baked it then because it had a lot of volume

@mattymattffs Год назад

What I've found is that there is more to flour than just the protein percentage. I've switched and they had the same protein percentage, but didn't behave nearly identical. Meanwhile a lower protein 00 flour was stretchier then the higher protein bread flour

@ckrs478 Год назад

Nice video! Thank you. You said that you were keeping the dough cool during the bulk ferment, however you bulked for 7 hours with your proofer set to 77F (and I would imagine the dough was at 80F by the time the bulk was done). In my mind 77F isn’t cool, in fact I think it’s warm. Can you clarify please?

@CulinaryExploration Год назад

Hi there, pleased you enjoyed the video. My kitchen was 34c (I showed you my kitchen thermometer the video). I’d say 25c is cool in comparison

@ckrs478 Год назад

@@CulinaryExploration Oh I’m sorry, I must have missed the shot of the ambient temperature. It makes sense now. Thanks so much for your reply.

@JimRichardHartmann Год назад

Off topic.. I use a mix of 20% red dallagiovanno whole wheat flour, 20% finegrounf whole rye, 20% whole spelt medium ground, and rest is 00 fine white high protein wheat. I cannot use less than 85% water or it will not even be foldable, because it gets too dry. often my mixes is near 100% hydration and it looks like yours at 65-70% .. I dont have a problem with it, but I wonder if I do something really wrong? I know its a pretty fiber rich bread I make because my daughter is particular with her diet and we like it, because it tastes good. Maybe it is too much fiber?

@stephjohnny Год назад

How does the crust compare in each hydration compared to loaves using strong flour of similar hydration? Thinner, thicker, about the same?

@CulinaryExploration Год назад

I didn't do a side-by-side comparison with high protein flour so I'm not 100%. But, the crust was well developed and as I mentioned the lower hydration developed a really nice deep-coloured crust. The flavour was superb. The texture was softer, neither the crust nor the crumb was as chewy as sourdough made with high protein flour, but that wasn't a negative for me. Hope that helps

@gechrb Год назад

Phil, I am not receiving a link to download the calculator - I am subscribed, received a please confirm email, which I did, and am receiving notifications about new videos (where I find this one), but never received a link for the calculator. How can I get it?

@CulinaryExploration Год назад

Can you drop me an email and I'll get the link sent out to you?

@gregbartlett5580 Год назад

Are you using a Levain or the starter. If you are using a Levain what gram quantities of stater, water and flour are you using?

@CulinaryExploration Год назад

Hi Greg, I'm using a levain but you could use your starter in the recipe, as long as it's active you'll be good to go. You'll find all of the information in the recipe on the blog.

@harrybond007 Год назад

I've been looking at the recipes for this, finding it a bit confusing as you switch between calling it the starter, then calling it Levain, and visa versa, also the recipe implies you only start with 2g of starter and feed it 10:1, is this correct?

@CulinaryExploration Год назад

Hi Harry, it may help you to think of the starter as the ferment that's kept bubbling away and the levain as the offshoot that is used to bake the bread. But, I don't always use this system, sometimes I don't create an offshoot, I use my sourdough starter which is why you may hear the words used interchangeably. There are a couple of ways of maintaining and using sourdough fermentation for sourdough. Yes, I use 2g of starter to make the levain, you can increase this if you want to speed the fermentation up, I go into more detail on the blog. I hope this helps, Phil

@harrybond007 Год назад

@@CulinaryExploration ok I got it - thanks

@eileentomczyk9446 Год назад

ok my dough was amzing and the crumb was nice and even taste was good not great.. I like a bit more flavor.. thanks

@Just_Enni Год назад

❤

@stereoray1 Год назад

Your blog and calculator don't work. No access.

@CulinaryExploration Год назад

Just checked everything on my end and there are no technical issues. ATB Phil

@meowjing Год назад

Here 35 C in Hong Kong, not easy to shaping😔

@CulinaryExploration Год назад

Another viewer, Becky has just spent several months baking in Hong Kong while visiting family. She has used her time to practice shaping sourdough baking in warmer climates, I bet it's tricky. Why don't you try using a cool box and ice brick to keep the dough cool during fermentation? (I've just uploaded a video on it).

@BTs-he1lg Год назад

Dephine, I had a hard time making SD in HK too. After learning some tips from Phil’s video baking in hot weather, and some trials and errors, I can now bake SD ciabatta at 83% hydration with ease. Here is what I do: feed starter 10% less water, let starter finish rising in fridge after 1 hour at room temp, use cold starter straight from the fridge, prechill mixing bowl in freezer, (no ice box) keep dough in countertop oven with ice block in between stretch and fold and lamination, bulk ferment in fridge for 12-16 hours. Put proofed dough in freezer for 30 mins while preheating oven. - Becky

@meowjing Год назад

@@CulinaryExploration huge thanks Philip 🙏🙏🙏

@meowjing Год назад

@@BTs-he1lg thanks so much for your advice 🙏🙏🙏I will be trying your method

@BTs-he1lg Год назад

@@meowjing you are welcome.

@albertsutton5126 Год назад

𝓟Ř𝔬𝓂𝔬𝐒ϻ 💐

Далее

The King and Queen of Convenience, The Two Best Ways of Freezing Sourdough Bread

5:49

The King and Queen of Convenience, The Two Best Ways of Freezing Sourdough Bread

Просмотров 19 тыс.

From zero to sourdough hero: how to make amazing bread with just supermarket flour and water

23:09

From zero to sourdough hero: how to make amazing bread with just supermarket flour and water

Просмотров 49 тыс.

Новый облик. Bentley Continental GT за 700.000 рублей.

23:08

Новый облик. Bentley Continental GT за 700.000 рублей.

Просмотров 275 тыс.

Розыгрыш бати. Подарили отцу машину!

54:03

Розыгрыш бати. Подарили отцу машину!

Просмотров 78 тыс.

#JasonDeruloTV // Street Art #GotPermissionToPost From @greg_goya #SlowLow

00:34

#JasonDeruloTV // Street Art #GotPermissionToPost From @greg_goya #SlowLow

Просмотров 18 млн

МЫ КУПИЛИ ДОМ / ОБЗОР ДИМАСБЛОГ и АНЯ ИЩУК

26:24

МЫ КУПИЛИ ДОМ / ОБЗОР ДИМАСБЛОГ и АНЯ ИЩУК

Просмотров 934 тыс.

The simple secret to taming sticky dough

8:04

The simple secret to taming sticky dough

Просмотров 52 тыс.

5 TIPS TO CREATE INCREDIBLE DOUGH STRENGTH | FULL MASTERCLASS

32:02

5 TIPS TO CREATE INCREDIBLE DOUGH STRENGTH | FULL MASTERCLASS

Просмотров 1,6 млн

The System Reboot - The Sourdough Formula you Need When it’s Time to Reset

10:12

The System Reboot - The Sourdough Formula you Need When it’s Time to Reset

Просмотров 165 тыс.

Why the sourdough bread does not rise and open nicely? What is hidden behind sourdough baking.🤔

12:00

Why the sourdough bread does not rise and open nicely? What is hidden behind sourdough baking.🤔

Просмотров 284 тыс.

Sourdough Starter and Sourdough Bread // Zero Waste, No discard, Easy to Follow 🫶

14:59

Sourdough Starter and Sourdough Bread // Zero Waste, No discard, Easy to Follow 🫶

Просмотров 112 тыс.

Avoid this STUPID MISTAKE when Scoring Doughs

14:44

Avoid this STUPID MISTAKE when Scoring Doughs

Просмотров 1,1 млн

How to Master the Perfect Sourdough Crumb

11:43

How to Master the Perfect Sourdough Crumb

Просмотров 56 тыс.

What kind of flour makes the best bread? I tried them all!

24:25

What kind of flour makes the best bread? I tried them all!

Просмотров 882 тыс.

The Secret to Make the BEST Sourdough Bread

13:08

The Secret to Make the BEST Sourdough Bread

Просмотров 445 тыс.

How to Make Sourdough Bread with Zoë François

24:51

How to Make Sourdough Bread with Zoë François

Просмотров 1,4 тыс.

🐻🐻🐻hungry #kitten #foryou #fpy #cute #bear #bearcub #zoo

0:26

🐻🐻🐻hungry #kitten #foryou #fpy #cute #bear #bearcub #zoo

Просмотров 14 млн

Люди добывают необычный фрукт и создают из него странное изделие

0:33

Люди добывают необычный фрукт и создают из него странное изделие

Просмотров 3,9 млн

НАМЕКИ ОТ ЖЕНЫ😱 2 часть.

0:23

НАМЕКИ ОТ ЖЕНЫ😱 2 часть.

Просмотров 1,2 млн

Бездомное животное приютила😻⁠Знакомьтесь😂 @vikaandrienkoo

0:12

Бездомное животное приютила😻⁠Знакомьтесь😂 @vikaandrienkoo

Просмотров 1,9 млн

Emergency braking system test 🧑‍🔬#jetcarru #shorts #youtubeshorts

0:18

Emergency braking system test 🧑‍🔬#jetcarru #shorts #youtubeshorts

Просмотров 7 млн

ДОМАШНИЙ КВАС

0:36

ДОМАШНИЙ КВАС

Просмотров 3,5 млн

МУЖ А. Заворотнюк, СЛОВА БЛАГОДАРНОСТИ у могилы #заворотнюк #анастасиязаворотнюк

0:30

МУЖ А. Заворотнюк, СЛОВА БЛАГОДАРНОСТИ у могилы #заворотнюк #анастасиязаворотнюк

Просмотров 2,3 млн