@michelle.lapolla: ma non cambio…

miki🐆

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Region: IT

Tuesday 21 June 2022 11:53:36 GMT

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Comments

Alessio Rufini :

quanto sei bella Michelle 😍❤️

2022-06-21 11:59:54

56

edoo :

michelle😍

2022-06-21 12:06:34

29

yoavmieli :

non cambiare infattiiii

2022-06-21 12:03:53

13

andrea :

Ciao michelle

2022-06-21 11:54:52

7

anna :

potrei diventare lesbica da un momento all'altro

2022-06-22 10:03:54

4

Luca Dallapietra :

seo stra bella

2022-06-21 12:01:08

2

matteo dam. :

ti amo troppo

2022-06-21 19:26:27

2

Sonia Lapolla :

bella la mia cuginetta 🥰

2022-06-23 21:09:39

1

🐆🌟 :

a quanti anni hai fatto il nostril?

2022-06-22 00:00:34

1

alexa ‼️ :

come stai michi?

2022-06-22 19:51:52

1

marty🍒 :

che bella 😭

2022-06-21 12:05:57

1

Ema.D🇦🇱👑 :

quanti anni ha???

2022-06-22 11:28:08

1

𝐀𝐋𝐄𝐒𝐒𝐈𝐎 💋 :

quanto sei bella

2022-06-21 12:07:01

1

lau :

dov è tatino?

2022-06-21 11:57:20

1

🔥💧⚡ :

troppo bella🥰🥺

2022-06-21 12:35:53

1

𝐀𝐧𝐭𝐨𝐧𝐢𝐨 :

ti amo.

2022-06-22 09:20:37

1

marti💘 :

sei bellissima

2022-06-21 15:54:42

1

dani :

mi sono innamorato 😳

2022-06-21 13:21:34

1

Undecided on the Beat :

troppo bella

2022-06-21 12:01:35

1

Rob🗣 :

ti prego

2022-06-21 19:58:58

1

user5282819153 :

🥰🥰🥰

2022-06-21 14:40:04

1

omar :

solo con i miei miei

2022-06-21 18:43:08

1

cri :

sposami

2022-06-21 15:00:03

1

Giuseppe :

ti amo

2022-06-21 17:26:13

1

To see more videos from user @michelle.lapolla, please go to the Tikwm homepage.

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Quick Bread Recipe (Day Bread) For the Pre-dough: 100 grams (about 3/4 cup) of flour 1.5 grams (about 1/2 teaspoon) of dry yeast or 4.5 grams (about 1 1/4 teaspoons) of fresh yeast 60 grams (about 1/4 cup) of water For the Dough: 300 grams (about 2 1/3 cups) of high-protein flour (12.5% protein) 100 grams (about 3/4 cup) of re-milled durum wheat semolina 50 grams (about 1/3 cup plus 1 tablespoon) of rye or whole wheat flour 240 grams (about 1 cup) of water 9 grams (about 1 1/2 teaspoons) of salt 5 grams (about 1 teaspoon) of oil Instructions: Pre-dough: Mix the pre-dough ingredients roughly and place them in a jar with a lid for about 2 hours. Dough: Add the pre-dough to the flours and start mixing. Pour 2/3 of the remaining water and mix until absorbed. Add wet salt and continue to add water until completely absorbed. Add the oil and knead until the dough is smooth. Let the dough rest on the work surface covered for 10 minutes. Knead for 3 minutes, then let it rest covered for another 10 minutes. Repeat the kneading and resting for another 3 minutes and 10 minutes. Fold the dough and let it rest in a bowl for 20 minutes, repeat the folds and rest for another 20 minutes. After the folds, shape the dough into a smooth and taut ball. Let it rise in an oiled bowl until doubled in size. Dust with flour, bring the edges to the center and shape it. Turn it over, close well, then transfer to a proofing basket dusted with semolina and cover with a cloth. Let it rise until almost doubled, then place it in the lower part of the refrigerator. Baking: Preheat the oven to 230°C (446°F). Flip the bread onto a baking stone or into a cast-iron pot, make deep cuts. Bake with steam for 10 minutes, then reduce to 200°C (392°F) and bake for another 20 minutes. Lower to 180°C (356°F) and bake for 10 minutes. Remove from the oven and let cool on a wire rack. @GialloZafferano

Quick Bread Recipe (Day Bread) For the Pre-dough: 100 grams (about 3/4 cup) of flour 1.5 grams (about 1/2 teaspoon) of dry yeast or 4.5 grams (about 1 1/4 teaspoons) of fresh yeast 60 grams (about 1/4 cup) of water For the Dough: 300 grams (about 2 1/3 cups) of high-protein flour (12.5% protein) 100 grams (about 3/4 cup) of re-milled durum wheat semolina 50 grams (about 1/3 cup plus 1 tablespoon) of rye or whole wheat flour 240 grams (about 1 cup) of water 9 grams (about 1 1/2 teaspoons) of salt 5 grams (about 1 teaspoon) of oil Instructions: Pre-dough: Mix the pre-dough ingredients roughly and place them in a jar with a lid for about 2 hours. Dough: Add the pre-dough to the flours and start mixing. Pour 2/3 of the remaining water and mix until absorbed. Add wet salt and continue to add water until completely absorbed. Add the oil and knead until the dough is smooth. Let the dough rest on the work surface covered for 10 minutes. Knead for 3 minutes, then let it rest covered for another 10 minutes. Repeat the kneading and resting for another 3 minutes and 10 minutes. Fold the dough and let it rest in a bowl for 20 minutes, repeat the folds and rest for another 20 minutes. After the folds, shape the dough into a smooth and taut ball. Let it rise in an oiled bowl until doubled in size. Dust with flour, bring the edges to the center and shape it. Turn it over, close well, then transfer to a proofing basket dusted with semolina and cover with a cloth. Let it rise until almost doubled, then place it in the lower part of the refrigerator. Baking: Preheat the oven to 230°C (446°F). Flip the bread onto a baking stone or into a cast-iron pot, make deep cuts. Bake with steam for 10 minutes, then reduce to 200°C (392°F) and bake for another 20 minutes. Lower to 180°C (356°F) and bake for 10 minutes. Remove from the oven and let cool on a wire rack. @GialloZafferano

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