@laraaliperti: Protetor solar que uniformiza o tom da pele, com efeito pele de verdade e ainda com Glow natural! ✨ 🌞 #UmbrellaPerfectSkin #GlowAos40 #ProtetorSolar #Skincare

Lara Aliperti

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Region: BR

Monday 29 September 2025 17:52:42 GMT

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Comments

DebiBela :

Eu tô esperando o meu da la Roche acabar pra comprar esse 😍

2025-10-25 21:55:16

1

Dra Bruna Abbate :

Eu comprei ele 🥰

2025-10-02 00:19:43

1

Thais Ferreira :

Adorei ! E tava em dúvida na cor

2025-10-14 13:50:26

1

Bebely :

achei interessante 🥰

2025-09-29 18:40:52

1

taniagrimberg4 :

Vou comprar!

2025-10-15 00:27:20

1

Paula Camargo Topal :

Ai que legal!!! Eu estava super curiosa sobre esse protetor. Adorei saber a “vida real” sobre ele

2025-09-30 22:26:38

1

Luiza Neto | Psicóloga :

Tô testando ele, gostei até então. Como estou grávida quis um protetor sem alguns componentes que tem no da la roche que é o protetor que tem mais cobertura base. Achei que o umbrella prometeu muito e entregou o bem mas não muito 😅

2025-10-28 18:43:09

1

Aline Oliveira :

❤️❤️❤️

2025-11-13 23:24:16

0

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Sourdough Bread with Whole Wheat Flour and chia Seeds🌾 Today I’m baking in the Bread Oven from @overmont.castiron. It’s very stylish and easy to use. Its excellent steam retention helps achieve a beautiful rise, an airy crumb, and a perfectly crisp crust😍 Bread flour – 370 g Whole wheat flour – 150 g Salt – 15 g Chia seeds – 20 g Olive oil – 2 tbsp Water – 415 ml Sourdough starter – 120 g ❗️Choose flour with a high protein content—ideally 13 g or more per 100 g of flour. Mix the bread flour, whole wheat flour, chia seeds, and salt. Add the water and sourdough starter, and stir to combine. Add the olive oil and gently fold it into the dough. Cover the bowl with a damp towel or plastic wrap. ❗️There’s no need to knead the dough. At this stage, it will be very sticky. Let the dough rest at room temperature for 1.5 hours. Then lift each edge of the dough and fold it toward the center (as shown in the video)—repeat this 3 times, every 30 minutes. This helps develop the gluten and makes the bread airy. Then gently lift the dough, let it stretch a bit, and place it back in the bowl—repeat this 3 times as well, every 30 minutes. After the last fold, wait 30 minutes, then place the dough onto a floured surface and gently stretch it. Pull one edge of the dough toward the center, then the opposite edge, and roll the whole structure into a tight log. Place the dough seam-side up into a well-floured proofing basket or bowl, seal the edges, cover with a cotton towel, and place it in the fridge for 10–16 hours. Preheat the oven with a cast-iron Dutch oven and its lid to 260°C (500°F). Place the bread onto parchment paper. I use a mixture of rice flour and food coloring to dust the bread. Create your desired pattern on the dough. Transfer the bread into the Dutch oven, cover with the lid, and bake for 5-7 minutes. Remove the bread and deepen the cuts. Cover with the lid again and bake for another 25 minutes. Then lower the temperature to 200°C (400°F), remove the lid, and bake until it reaches your desired level of browning (20–30 minutes). If the edges of the bread start to burn, cover the loaf with foil. Allow the bread to cool completely before slicing ❤️

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