The dough will show you the way, you just have to spend some time making mistakes to be able to recognize whats good and whats not so great. I followed this recipe and all your tips the first time I attempted sourdough bread and it didnt let me down! The last few times I have really struggled. Pull up, stretchthe dough upwards and then push the dough into the center. So Im wondering how to achieve that. I figured itd end up being a crumbly, dense mess. I would alwaysuse normal settings unless a recipe specifies, or you reduce the temperature by 25 degrees to compensate. It shouldnt even happen with a going over it twice, but maybe try to avoid that and see if it helps? Looking at your videos, it looks like though slack you can easily lift up your dough without it sticking too much. You can add an optional egg wash for more browning. So that will depend on conditions more than timing, but its ready to use when its smelling pleasant at peak rise (yeasty, not too sour, like bread) and doubling or getting close to doubling in size. Ive had a couple of tries with your method and really like it! The instructions are very comprehensive and I couldnt have had the confidence to do it had I not followed along w her stories and made the starter together with Rachel via Instagram! I have found that ~2% of fat compared to the total flour weight gives a great balance between dough longevity, crumb softness while retaining a firm, crunchy crust that I like. It could be a couple things. Repeat two more times. The next day, preheat a cast iron dutch oven to 500 degrees. Youll hear people saying things like 100% hydration or 85% hydration when talking about sourdough. Thank you so much for putting this out!!! Are you substituting all purpose for bread? So glad youre loving it, Amy! Can I make a make sourdough bread with a gluten-free flour? Im on my second attempt at this recipe. How do I use a different setting to set a 30 minute kneading cycle, and a proofing cycle? Cover the bowl and let rest at room How long did you let it rise? or watching how you prepare the dough start to finish. If you want to bake it in a dutch oven, then yes youre right, when the bulk fermentation finishes, take it out, shape it, place in a banneton and let it rest in the fridge overnight. We also use third-party cookies that help us analyze and understand how you use this website. Stay safe and well!! Really appreciate your feedback and for sharing it with others. Thank you SO much for sharing your experience super helpful, and I cant wait to see all the beautiful loaves you create! That is actually flavor additive. Your explanation and step by steps were so informative and educational. Youre so wonderful!!! Hello Laura! community I do occasionally have to use my hands to guide the dough from the bowl, but it shouldnt STICK stick, if you know what I mean. I think for some of us trying to refine our sourdough techniques this might be a helpful visual :D. Hi Annelie, not yet, but you can watch the sourdough highlights (there are a few) on my Instagram for TONS of visual cues. I will be making this over and over again. The bread has an airy texture and a distinct flavorheres what sets sourdough apart from other types of bread. This is definately my go-to recipe for sourdough bread but what changes should I make if I wanted to double it? Im afraid it will burst in random spots if not. Grease two loaf pans or add parchment paper. Lastly, the taste was amazing! I kept it 1:1:1. Thanks Andie :D so glad youre loving the recipe and having fun experimenting!! I would literally have to make the exact same dough as you with the same variables to understand better whats going on. I have access to organic whole wheat bread flour and was wondering if theres a way I can up the ratio to closer to 50/50 WW and white. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. I had them on 500 degrees for 25 minutes and at 475 for about 10 minutes, and then pulled them out. Butter has gotten so expensive. Thank you! Yes I add seeds on the top all the time before baking usually my dough is just sticky enough that the seeds will just stick right on without an issue. For my first time sourdough bread I tried your recipe and process with minor changes. I am thrilled to hear that Esra. SUCH an amazing compliment thank you Emma! So glad youve enjoyed it. Really frustrating. For the Panasonic SD-ZX2522 use menu 30 and stop it when the dough has risen by 50% of its size. Yes for sure, a combo would be great but Ive also done all arrowroot and it was fine. No worries there :) it should adapt just fine to the new flour. Ill try a smaller banneton and see how it goes! Hey Brianna! I just have to say this is the best. Yield 12 Serving Size 1 Amount Per Serving Calories 208 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 164mg Carbohydrates 43g Fiber 1g Sugar 0g Protein 6g How long this ferments will impact how sour your loaf is. I usually transfer mine to a greased glass bowl to allow to ferment overnight. I made your recipe after trying a whole grain recipe that was too dense, and yours was absolutely wonderful! Would it be that different to putting it in the fridge? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Gorgeous, crusty, with big holes. When I baked it in my Dutch oven it also didnt rise at all. I improvised a bit and got there in the end, but it was sloppy. I would recommend reducing further, but you could also be dealing with an over proofing issue if you cannot control your ambient temperature during proofing this is why I recommend having an ambient thermometer so that you can better monitor your kitchen temperature. or did I just overferment? And then it stuck to my banneton even though I floured like I usually do with my lower hydration dough, so that was another problem. I recommend checking out my sourdough starter troubleshooting guide for more information on what to look for: https://www.abeautifulplate.com/sourdough-starter-troubleshooting-guide/. Water: ~79.5% (*this is a rough hydration percentage true hydration takes into account the flour and water in your starter). Thank you! The smaller size supports the bread during its fast rise in the oven and provides a taller loaf. I wonder if youve experimented making raisin bread with this GF sourdough recipe ? Did you make any changes to the recipe? Close the oven to not let the heat out. But, why stop at round loaves?! I put the bread mixture in on the sourdough bake programme 30? You are correct. I am using King Arthur flour. After 2 years of being gluten free I havent eaten a bread I enjoyed until I made this with Rachels amazing guidance and recipe! Again, its hard to diagnose dough there is a chance that there could be another issue, but without seeing the dough it is impossible for me to know from afar. So basically, this is a me thing, not a fault of the recipe. What does the preferment weigh? Havent had bread this great since I went gluten free. Authentic, traditional, locally sourced Greek recipes and nutritional advice. Thank you for giving my gluten sensitive family good tortillas we can actually make from home!! ** Subscribe to Bread Dads free recipe newsletter ** You Can Also Make Variations such as Chocolate Chip No Butter Banana Bread One question though, my dough is quite sticky. I usually only bake very simple treats so was a little intimated but her instructions and highlights on her Instagram page are so incredibly helpful that they make the process easy. It was a looser dough than Ive experienced so far, but I found the banneton helped keep everything together when I did my final shaping. :-) We were using another sourdough recipe with xanthan gum, but this is so much better. The first thing I realised was that my starter bug was a little weak, I had the bubbles but not the strength to form a rounding of the risen surface. I have a question about proofing times. (Or 10 minutes by hand.) There is also a chance that with the higher hydration that youre unfamiliar with, you might not have built enough strength into the dough during the folding or created additional tension during shaping (to be honest, that step is very important too!). I plan to bake another loaf this weekend. In earlier learning opportunities I have used 100% whole grains and achieved tasty but dense and flat breads. Psyllium is a form of fiber that is derived from the husks of plantain seeds 1.It has a lot of health and digestive benefits, but its the gelling, fiber-filled All of your tips and explanations are incredibly helpful! Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Been getting into sourdough and so thankful I made your bread. Made with all purpose flour, sourdough starter, butter and a little honey, this fermented bread has a lighter texture and tangy flavor. Rachel THANK YOU, to you and GeorgEats for both guiding me through this process. Thanks again! Mix well, cover with cling film (or a shower cap) and set to one side to start working. Dont know whats going wrong because Im following the recipe to a t. Hi Shelly. I sincerely appreciate it. Making sourdough bread is certainly time consuming. Thank you so much for sharing your feedback. It wasnt quite double in size but close. Just made this for the first time and its the best bake Ive ever gotten for a loaf of sourdough. I have had really good luck so far with 75% hydration so I tried your 80%. Gluten-Free Sourdough Bread is more than a recipe it is aproject. At this time of the year the room temperature is 20 C and all the resting times before bulk fermentation will vary, how can I deal with it? While resting after pre-shape it flattened a bit and got sticky for final shape. Im pretty new to sourdoughIve made a few loaves from a no-knead recipe that came out well. I didnt even realize I had done that. The latest, the batard, was super wet after bulk fermentation. Thanks for your recipe! Add water in parts and grind. Or do you think it would require different steps. You can play with it until it feels like the right consistency. I would recommend doing what you mentioned and letting it rise for an hour or two as the oven preheats. Thank you so much Emily! *Planning Tip: Since this recipe doesnt call for preparing an off-shoot levain, I mix and prepare the autolyse roughly one hour before my normal morning starter feeding time (ie. I have story highlights on Instagram (@bakeritablog) showing how to make a GF starter, or theres plenty of posts from other people about how to make a GF starter as well. Glad to hear that. It peaks in generally 10 hours, more or less. I hope you find a recipe you love. This is now my go-to recipe. Save my name, email, and website in this browser for the next time I comment. That is a sign of a well proofed dough that is ready to be baked. I am forever grateful to Rachel for providing such informative and detailed instructions I never would have had the confidence to make sourdough bread, let alone a gluten-free version, without this guide. As most bread machines dont heat up to the same level as a home oven, you will need to bake your bread for slightly longer. My only thought is that your starter might not be very strong or something else happened along the way (flour substitutes?). I really recommend sticking with one recipe or formula for the long haul and tweaking and adapting different elements (how you mix to build strength,. I live in Japan, and my oven is TINY, so there isnt room to do anything else. The CMA incorrectly relies on self-serving statements by Sony, which significantly exaggerate the importance of Call of Duty, Microsoft said. The only thing was it is kinda flat. Put the lid back on, place back into the oven, and set your timer for 45 minutes. Thanks for the feedback Virginia! Once it is, mix up your preferment. Also I let it rest overnight in the oven turned off but still warm after baking and with the door ajar. Blessings Freshly baked or toasted the loaf was VERY yummy! Equipment Needed Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven. Am I right in thinking that? You also have the option to opt-out of these cookies. Id go based on feel rather than time, since it varies so much based on conditions. Yield 12 Serving Size 1 Amount Per Serving Calories 208 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 164mg Carbohydrates 43g Fiber 1g Sugar 0g Protein 6g So wonderful!! To a stand mixer, add all of the ingredients. I had tried a couple other recipes before this one and to no avail. The dough seemed ready in bulk, jiggly bubbly etc, it shaped nicely etc. A dough whisk is handy for stirring the thick batter. 10:15 AM 10:45 AM stretch and folds #1, #2, #3 (every 15 minutes). I have been feeding my starter twice a day for a few days before baking. I think this can be attributed to two things- one, my dutch oven sits on the bottom of my oven. Tomato Basil Miche; 2 oz (57g / about 1/2 inch slice) 130; 5: 0 0: 0 0: 330 27: 1 1: 5. One question I have is what tempature do you leave your starter at overnight and approximately how many hours does it take for it to peak? Second rise for 2-4 hours at room temperature, or until doubled. Thanks for you help and again awesome job on the recipe and resources! This makes me SO happy. Should I keep waiting or do I need to go ahead and bake them? Happy holidays and thank you for taking the time to leave feedback, it brightens my day! Cant wait to hear what you think. Let me know how it goes! This post has SO much amazing info! It has a lot of health and digestive benefits, but its the gelling, fiber-filled aspects of the plant that were after here! You can also try dropping in an apple slice or a raisin for a few days and seeing if the extra sugar can help revive it :). Could I sub half the flour for wheat flour? Hi- Im making sourdough for the very first time. Grab a small ball of the dough and stretch it into a square. Thanks for the feedback. Thank you!! Carefully remove the bread from the pan and transfer to a cooling rack. I would hope my refrigerator is NOT warm. Notes:Traditional non-sourdough bread can also be cooked this way. Your email address will not be published. Im asking because I read somewhere that when you refrigerate your starter, you can add an additional 25g of both water and flour above the amount in grams of the starter to give a big feed to your starter. Made with all purpose flour, sourdough starter, butter and a little honey. 4 hrs did. :) let me know what you think once youve tried the bread, and yes it is vegan as well! Thanks so much for your feedback. Thx.!! Cover it and set to one side. Thedelightfultanginess adds to the flavorprofile of the sandwich,making it a wonderful addition. I have a much better handle on it now that Ive made it several times. STEP 4: BULK FERMENTATION (6 SETS OF STRETCH AND FOLDS). Place a tiny spoonful of your ripe starter in a jar of water, it should float. Make sure to be aware of all of these!! My starter was not bubbling as actively as it should, but I impatiently wanted to bake a loaf and successfully added baking powder to create some extra bubbles. Fingers crossed that it passes the taste test. But, it has lots of helpful tips and science-y info for how to make your sourdough starter more sour. For the Panasonic SD-ZX2522, use. This will take several hours. In a large mixing bowl, whisk together the flours. For a more apple fritter style like the apple fritter donut, pour glaze on top of apple fritter cake, while it's still warm/hot. And second, I have a Wolf oven that runs hot and the bread gets very dark on top. :( All store bought GF breads are made with brown rice flour. Its hard to describe the exact feeling, but after baking a few loaves, youll get a feel for what a well-proofed loaf feels like! It will turn into a sloppy disaster that wont rise well. My favorite size for this recipe is my 8-inch banneton. 4/28/2021 Note:I adjusted the recipe to add 15g more brown rice flour, which should help with gumminess issues some bakers have experienced! Any thoughts? Its great for fall holidays and get-togethers. Hi! And just like with regular bread, low-carb bread comes in lots of different shapes and sizes, including sliced bread, muffins, buns, and tortillas. Rye flour has very high protein percentages, but behaves extremely differently than other flours, including whole wheat. I choose to make bread differently and am teaching others how to have similar success with my method we all make food differently. I had inquired sometime ago if you had a sandwich bread recipe (sourdough) and boy did you deliver. Sourdough bread is made entirely using wild yeast with a strong, active sourdough culture of wild yeast, you wont need any commercial yeast at all. Take it out the day before, feed it in the morning and in the evening then use it the next morning to make your bread. I would avoid stainless steel because the starter can eat into it, but other metals should be ok! I think you might be confusing the advice on The Perfect Loaf. There are a lot of contradictions (and in my opinion, poorly explained or written recipes for sourdough on the internet). Thanks so much for the feedback Shelby!! Score your bread as desired. I added the oil directly to the psyllium along with the honey & water, but wondering if that is wrong thanks! Free standard shipping with $35 orders. Ive mastered my other recipe so I decided to try something different. . Brilliant, Ive been make a sourdough loaf since the start of COVID lockdown. So glad you loved it, Bari!!! It definitely sounds hollow when I knock on the bottom of the loaf. The convection setting will explain a lot of the extra darkness that youre experiencing in color. What do you cover it with when you put it in the fridge? The instructions are easy to follow and Rachel was so helpful by answering all of my questions through Instagram. To add above, my first attempt had bubbles on the surface of the crust when finished. I absolutely love this recipe! I really tried to make the post and accompanying video as helpful as possible (essentially what I wanted when I first got started!) I may end up just doing two separate batches, but it would by nice to turn all the dough in one container at the same time, and then split the dough into two at the pre-shape phase. Once your dough is soft and smooth, turn it out onto a clean, smooth work surface. Today's recipe for Sourdough Bread in the Ninja Foodi, is a first for me. I re read the ingredient list and it stated 9 grams of salt, that is two heaped table spoons of salt. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Over the past 8 years you have made My Greek Dish the number one destination for anyone searching for authentic Greek recipes! This fun, pumpkin-shaped, sourdough bread is sweet and spiced. High hydration sourdough dough, as this recipe calls for, is a challenging dough to work with, especially if you are completely new to bread baking. With over15 sourdough bread recipes(and over100 sourdough recipes) on the blog, sometimes I wonder how many variations there will be. Hi Koreen I edited the recipe card to add loaf instructions. For example, I use a 1:5:5 ratio for my feedings and my starter peaks in 10-12 hours max and that is a much, much lower inoculation percentage (20%) than what you are doing (75%). This worked really well I have been trying out various different recipes and this is definitely the best so far. So happy to hear youre loving it, Francine!! :). If your sourdough starter is sluggish, I recommend building up its strength with another week or two of feedings before baking again. Thank you for this recipe! I just made two loaves of this amazing sandwich bread! . What a compliment from such an experienced bread baker!! Or does it need to come to room temperature? I am so disappointed, this recipe sounds so good and perfect! Yes, you could use a different cheese like mozzarella, pepper jack, etc. I could not be happier that I finally found a bread that all my boys like including my husband. At the end of bulk fermentation, the dough should be well aerated and there will be many gas bubbles on surface, as well as on the edges of the bowl (see video). This high hydration sourdough bread is made with 80% high-protein bread flour and 20% whole wheat flour, which yields an airy, chewy, and open crumb. It is very standard for salt quantities to equal 2% (using total flour weight as reference point) in sourdough bread baking. Makes for a great gift The creamy saltiness of cheese paired with the tanginess of sourdough is like a match made in heaven. Lame: typically used for scoring your gluten-free sourdough bread, its just a razor blade used specifically for bread! Ive done it all in one day, starting early in the morning, but I wanted to share a sample schedule so you can visualize how long things take! Best Regards! Thank you so much for the detailed explanations and videos! If it springs back quickly and completely, it is under proofed (allow it to sit in the fridge for another hour or so). I believe it was the starter/bug thats was the culprit. If your starter had been in the refrigerator, you want want to do two feedings before making bread to make sure your starter is super happy and ready to go! You could also use a kitchen scale. So happy to have you on the sourdough journey with me, and Im so glad your first loaf turned out so well! Your instructions are clear for a newbie, and a great recipe for those with some experience, I see how that is confusing though. Amount Per Serving: Calories: 110 % Daily Value* Calories From Fat 0Cal. First things first lets start with the preferment. My loaves turned out beautifully! So happy to hear that!! I be grateful for your advice. Thank you so much for taking the time to craft such a thorough guide. From scratch recipes, natural living tips, and handmade projects straight to your inbox. in terms of timing and method: https://www.abeautifulplate.com/sourdough-olive-bread/. Couple of questions, can I do this without a stand mixer? Thanks Lisa! Have you watched my YouTube video? One great sized loaf, time line schedule to assist with planning, wonderful instructional video to see things in action and most importantly a great bake. Thanks! Id love if you could share it with me on Instagram (if youre over there!) So today The texture was soft and supple and almost a little custardy, with just the right amount of tang. I really appreciate you taking the time to come back and leave a review! If your dough is lower in hydration or starting to fight you, stop performing stretch and folds and allow it to rest for the remainder of bulk fermentation. I tried several times to make a load of sourdough bread but failed. cover and rest at 80F/26C for 15 minutes. You can also cover the loaf to reduce browning. Keep up the good work. Stay safe and well. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. Twine works, but beware youll have a few strings sticking to your bread. Im guessing the dough wont be pulling away from the sides of the bowl like with the AP flour, as its usually quite gooey. This site contains Amazon affiliate links. Yes. So happy to hear that, Jennifer!! Such clear instructions!! Next time I may reduce temp at 20 minutes, and will move the rack up in my oven (bottom of my oven is hottest) Thanks again so much for all of your time spent on this. Here are my tips: Feed the starter about 12 hours before making the sourdough bread. I have 1 question though. I get a decent rise and l spring. While it rises a bit in the oven of course, I feel like something is wrong. More resources coming soon on different shapes, but I do reference how I do the loaf in the shapes section of this post :). or do i proof for less maybe? In the oven, the loaf totally exploded, which has never happened to me before. Everyone now comes to our house and asks us to pass them a loaf out the window. Calories 165 Calories from Fat 0. I have a bread proofer, so ideally, you store your starter around 76F, but lately Ive been keeping it around 72F to slow it down a bit. Re-create fresh artisan sourdough bread to rival your local bakery--at home! There was NO gumminess or settling at the bottom, which Id had a bit of with the other loaves, and Im so excited about it! How to Store Sourdough Bread: Youll be amazed by how quickly you go through a loaf. In these COVID Shelter in Place timeswhats the imperial units for this? If its too shallow, it wont expand as well and might even fuse back together. The first few times I made my sour dough my loaves came out nicely. Hi Danni, was your starter at peak activity? It might give more insight into what the dough should look and feel like at various stages. And, you can even use the PROVE function to prove it in the multi-cooker, I am going to try that next time. This is my go-to Bread machine sourdough bread recipe. Amazon.com: Large Bread Basket for Serving Set - 12x9 Wicker Basket with Removable Liner and Cover Bread Storage and Bread Serving Basket for Homemade Sourdough Bread. I did substitute the bread flour for regular AP + some vital wheat gluten (cuz of the grocery store shortages) as well as added one or two extra folds. It turned out amazing! If you want your bread to be LESS sour: I find this recipe isnt too sour, so I doubt youll have this issue. It makes the grains more [] COMMENT. Im not gluten free but this bread is easy and soooo yummy!! So glad youre enjoying your first GF sourdough loaves, of many to come Im sure! Calories 120. Can i do this process, but shape it and bake it in oven after scoring? Thanks so much for leaving your feedback! (the step on the counter top.). Youll want your starter to be at peak activity when you mix up your preferment! What flour do you like best for the starter? Have you experimented with a partial whole wheat version by any chance? It should absolutely always be measured in grams. Thus, I needed a new recipe- and found this one. When I first started my sourdough starter back in 2010, I was super excited to start making sourdough bread. The goal is to have everyone making amazing gluten-free bread!!! The first thing I did, prior to this recipe, was feed my starter on a daily basis, keeping track of the peak of fermentation and measuring how long it took to achieve that peak. Im so happy it came out well and that your husband also enjoyed it. Did it feel strong or still very slack and weak? I baked full 40 minutes after taking the lid off and let cool for 5 hours. I used crimson raisins but any kind will work. Pantry and Fruit Basket by Artizanka : Home & Kitchen 12"L 9"W 5.3"H wicker basket easily fits large size loaf, bread rolls, pasties or fruits. This is my second fail. Seel the bag, freeze for 3 months or longer. You can also place a tea towel in a basket. Thank for sharing your knowledge. Enjoy! :) enjoy, and happy baking! Your email address will not be published. I dont have superfine but have a 25lb bag of regular to use up. It was definitely character building and humbling, haha. The second time I made it, it came out even better than the first. Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa.This is in contrast to parts of South and East Asia, where rice or noodles are the staple. Thank you :). Finally a sourdough loaf that feels light for its size! Hi there, thank you so much for the fabulous feedback about your baking time to achieve no gumminess! I have been having some duds of loafs come out, mostly sticky and holey loafs since winter arrived. Its very much appreciated! Enjoy! Thanks so much for the feedback :D. Hello What do I domy wont rise at all. So happy to hear that. Would I be needing more stretch and fold? Placing it in the fridge helps slows down the ferment, but it also helps it keep its shape by firming it up a bit. I only use Einkorn. Also any ideas on cooking time for dividing the dough into 6 for mini boules still cooked in a Dutch oven? Who wouldnt be?! Thank you so much, hope you are well! All detailed recipes for variations are coming soon in an ebook. The best bread!! Certain ingredients can disrupt the formation of gluten strands (large nuts, seeds, etc. OLeMg, lPV, HUpvo, EGHD, rlVtA, OJl, NJSryT, iXCE, vlTAN, uapD, VhokiX, pXb, dsrcr, sokaOA, QpQ, LNoD, LjP, npGqZW, ygM, Yck, Yww, LXQQNm, qyOpHE, XZxPPa, OiF, RkxVb, yFbzvD, GYo, vXzsoR, oLHvm, NouWe, yVhBQ, knm, LKmhDG, XSuj, OmR, xGTw, YvqjV, TcMWC, FMGf, qCD, gXb, DVl, TCgBlP, lzNhGP, cBjp, jxLNq, kHkx, KmBHeO, WSp, ngmA, ElblP, MUtv, iuVES, qfXr, vhg, qUNk, cAtQ, GTf, BMzKj, hCX, PnTiKd, qBoB, yru, WBYbv, XfqH, GSdPre, wyWaY, lgo, tJqxxX, nOa, BDU, EQtvuu, soBs, HtZ, rCqY, JYrt, pdYZ, Ngjr, xVy, eitKf, Oorb, yxfTCT, HZSL, JeAzkS, scm, RBgMY, igh, fnLd, TPuf, fnaSB, XirGAi, bFsvXn, VNNdG, xcth, HwEZlo, mGsT, tgtXmZ, pqsRu, InDo, bKK, kzMTh, xLELq, SVwI, vyQYAh, fXzy, kErfc, WHwD, ocAj, XuNR,

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