Full Narrowboat Tour: Off-Grid Solar, Small Kitchen Hacks & Tiny Home Living on Narrowboat KATE скачать в хорошем качестве

Full Narrowboat Tour: Off-Grid Solar, Small Kitchen Hacks & Tiny Home Living on Narrowboat KATE

#cooking #tour #boat Welcome aboard for a Full Tour of Narrowboat KATE! The video covers every space of this tiny floating home, from the solar panels on the roof to the storage-heavy kitchen and bedroom. The semi-trad stern and engine bay are also visited. (Episode 10) Timestamps: 0:00 Intro 0:24 Exterior Tour: Solar panels & cratch covers 1:35 Bow Deck: The new vegetable and herb garden space 3:12 Living Area: 12v TV, couch, and hidden storage 6:13 The Kitchen: The kitchen with a full cooker and fridge 11:37 Bathroom: Shower, cassette toilet, and privacy curtain 14:27 Bedroom: Electrical cabinet, underbed storage, and cupboards 17:58 Semi-Trad Stern: Lockers, engine bay and the roof in more detail 23:33 Decorating Plans: Future updates for Narrowboat KATE 25:47 I make a Supermarket Style White Bread SUPERMARKET STYLE WHITE BREAD INGREDIENTS 440g Strong White Flour 42g Unsalted Butter 7g Instant Yeast 9g Salt 13g Sugar 175ml Filtered Water 125ml Milk METHOD 1. Place half the water and all the milk in a bowl, heat the other half of the water, then add it to the water/milk mix. Stir in the yeast and leave to stand for 10 minutes 2. Put Flour, Salt and Sugar in a bowl and mix 3. Pour a little at a time of the yeast mix into the flour mix, and beat with the dough hooks. Keep adding a little at a time until all the yeast mix has been used. 4. Tip the dough onto an unfloured surface and shape into a rough ball. Grease the bowl with a bit of oil, place the dough in the bowl, and cover with cling film or a damp cloth. 5. Leave the dough to rise until doubled in size, about an hour. Give more time if needed 6. Once doubled, lightly flour a work surface and knock back the dough. Use a rolling pin or your hands. Shape the dough into a rough rectangle, with the shortest edge equal to the longest dimension of your bread tin 7. From the shortest end of the dough, gently roll the rectangle into a cylinder shape and place, seam down, into your bread tin 8. Leave it covered until doubled in size 9. 10 minutes before the dough has finished rising, warm the oven to 180 degrees C, Gas Mark 4 or 350 degrees F 10. When the oven is to temperature, place the loaf in the oven for 35 to 40 minutes. Take it out and gently knock the bread, and if you get a hollow sound, the bread is cooked. If not, put it back in for a few minutes more