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@hsj__ninjya: This is忍者 2025.08.21🌙*ﾟ 自名義で初アリーナ嬉しかった😭 黒田担として入ったけど結果ぴかぴか担に戻る落ちでした笑 ファンサ貰えなかったけど隣通っただけで幸せでした💟 03ぴかぴか担ぜひ拾ってください‼️忍者担の皆さん仲良くしましょ‼️ #黒田光輝 #檜山光成 #少年忍者 #現場vlog #少年忍者担と繋がりたい

🌵𝐌𝐎𝐌𝐎🌵
🌵𝐌𝐎𝐌𝐎🌵
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Region: JP
Monday 25 August 2025 14:00:51 GMT
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Comments

kurusu002
ちぃ :
01湧担です！他グループも推してますが良かったら仲良くしてください🙌🥺
2025-08-30 13:24:21
0
namake_mofumofu
なまけもん :
03の織山担です！よろしければ仲良くなりたいです！
2025-09-01 17:07:48
0
kaho.67_0725
KAHO(まさき＆まっちま❤️‍🔥🫰推し) :
07の檜山、久保担です！檜山メインですが😅 同担拒否などなければ、是非仲良くなりたいです🥹
2025-09-17 11:11:46
0
hsj__ninjya
🌵𝐌𝐎𝐌𝐎🌵 :
03ぴかぴか担拾ってください‼️
2025-08-26 02:33:18
0
meronao_.1027
おりやま みお💍 :
私も自名義でアリーナ最前当てました😭
2025-08-26 10:28:12
1
jodtgampiw27
★ :
えわたし同じ日参戦したんですけど退場するとき見たかもです> <忍者の現場ってスナ系多くて主さんめっちゃ可愛いって思ってたんです(；；)違ったら申し訳ないですт т
2025-08-28 11:19:17
0
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Neredesin diğer yarıım🥀
Neredesin diğer yarıım🥀
#غیرت#ملکری#غریت#ځون#مرد
#غیرت#ملکری#غریت#ځون#مرد
There’s just something about making a classic sourdough loaf from scratch. Watching the dough come together, shaping it, scoring it, and seeing that oven spring never gets old. I popped this one in the freezer for about 30 minutes before baking to make scoring a little easier, and I love how it turned out. Shelly’s Sourdough Makes 1 artisan loaf 350 g room temperature filtered water 100 g active sourdough starter 450- 500 g bread flour 10 g fine sea salt Mix the water, starter, flour, and salt until a shaggy dough forms. Let rest for 1 hour. Do your first stretch and fold. Rest 30 minutes. Do your second stretch and fold. Rest 30 minutes. Do your first coil fold. Rest 30 minutes. Do your second coil fold. Bulk ferment until the dough has increased by about 50–60%. Shape into a tight round loaf and place in a floured banneton. For the best flavor, cold proof overnight in the refrigerator. If you’re making same-day sourdough, place the shaped loaf in the freezer for about 30 minutes before baking to help firm up the dough and make scoring easier. Preheat your Dutch oven at 500°F for 1 hour. Reduce the oven to 450° F when you put the loaf in. Bake 10 minutes then do an expansion score. Bake for 25 min covered and then 10 minutes uncovered, until the internal temperature reaches 207°F. Let cool completely before slicing. #sourdoughbread #artisanbread #sourdough #breadtok #homebaker
There’s just something about making a classic sourdough loaf from scratch. Watching the dough come together, shaping it, scoring it, and seeing that oven spring never gets old. I popped this one in the freezer for about 30 minutes before baking to make scoring a little easier, and I love how it turned out. Shelly’s Sourdough Makes 1 artisan loaf 350 g room temperature filtered water 100 g active sourdough starter 450- 500 g bread flour 10 g fine sea salt Mix the water, starter, flour, and salt until a shaggy dough forms. Let rest for 1 hour. Do your first stretch and fold. Rest 30 minutes. Do your second stretch and fold. Rest 30 minutes. Do your first coil fold. Rest 30 minutes. Do your second coil fold. Bulk ferment until the dough has increased by about 50–60%. Shape into a tight round loaf and place in a floured banneton. For the best flavor, cold proof overnight in the refrigerator. If you’re making same-day sourdough, place the shaped loaf in the freezer for about 30 minutes before baking to help firm up the dough and make scoring easier. Preheat your Dutch oven at 500°F for 1 hour. Reduce the oven to 450° F when you put the loaf in. Bake 10 minutes then do an expansion score. Bake for 25 min covered and then 10 minutes uncovered, until the internal temperature reaches 207°F. Let cool completely before slicing. #sourdoughbread #artisanbread #sourdough #breadtok #homebaker
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