@nenethebrunette: harder harder harder #fyp #loveme #fitcheck

nene

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Region: AU

Tuesday 07 April 2026 04:32:35 GMT

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user4937536375202 :

🙋🔥👌👍👌🥰🌺❤️🌺👌🥰 Hey girl 🥰☺️👌🙋🏼

2026-05-15 10:54:25

14

juanfer◆^◆ :

hola

2026-05-17 05:21:10

8

bongars77 :

très jolie 💕💕💕💕💕💕

2026-05-18 18:05:33

8

Edward :

👍

2026-05-18 16:43:26

9

Pedro Infante :

Hermosa

2026-05-16 15:07:16

7

Navarrete Lovera Eduardo :

2026-05-17 00:13:45

8

diablo_guerrero :

you're beautiful!!!

2026-05-15 12:54:03

9

Criss Rodriguez :

Linda 💕🌹😘

2026-05-16 12:09:30

7

joseph santos :

nice beautiful 🌸💖💞💗🥰

2026-05-17 00:47:20

5

Alberto Arias :

🥰🌹😘

2026-05-15 20:30:46

6

Shazad :

You look so cute ♥️♥️♥️♥️

2026-05-17 06:43:29

5

מרקו ספייר :

2026-05-16 12:47:19

6

binodtajpuriya256 :

beautiful

2026-05-16 07:37:41

5

k.A :

2026-05-16 18:22:14

5

Yorgi :

Gorgeous 🥰🥰🥰

2026-05-16 15:19:28

8

Guillaume joesph Brendy :

Hi

2026-05-16 13:44:48

5

Khan 804 :

so beautiful 🌹🌹🌹

2026-05-17 02:18:55

6

Carlos Oyarzun :

carlos

2026-05-16 21:46:32

6

xdddd :

🥰🥰🥰🥰 execelent Red🥰🥰🥰🥰🥰🥰

2026-05-17 00:50:58

9

هاشم :

You are very beautiful and fun

2026-05-16 21:26:51

7

Nasir Ahmed :

hello bountiful you ilove you ♥️♥️♥️♥️♥️♥️♥️♥️

2026-05-18 11:16:47

7

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وكَلبي قافل بس عليج🤍#اكسبلور#ستوريات#اغاني_عراقيه#foryou#fyp

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I have an itch… specifically for a pumpkin shaped sourdough loaf 🍞🍂 You can find the recipe for my pumpkin spice sourdough loaf down below or in the link in my bio 🤎 Pumpkin spice sourdough Ingredients: ⁃ 100g active sourdough starter ⁃ 250g water ⁃ 7g vanilla extract ⁃ 200g pumpkin puree ⁃ 75g dark brown sugar ⁃ 500g bread flour ⁃ 10g salt ⁃ 5g pumpkin spice Instructions: In a large bowl, combine the active sourdough starter and water. Mix until most of the starter has dissolved. Add the vanilla extract, pumpkin purée, and dark brown sugar. Mix until well combined. Add the bread flour, salt, and pumpkin spice. Using your hands, mix until a shaggy dough forms, making sure there are no dry pockets of flour. Cover and let the dough rest for 1 hour. After the hour is up, perform 4 sets of stretch and folds, spacing each set 30 minutes apart. Once you’ve completed all 4 sets, cover the dough and let it bulk ferment at room temperature for a few hours. Your dough is ready when it has nearly doubled in size, the surface no longer sticks to your finger when gently pressed, and the edges release easily from the bowl. Cover and refrigerate overnight for the cold proof. The next morning, preheat your Dutch oven to 450°F for at least 30 minutes. While the Dutch oven preheats, soak your butcher’s twine in olive oil for 5 minutes. Shape your dough, tie the twine around it to create the pumpkin shape, and score as desired. Bake covered at 450°F for 30 minutes. Remove the lid, reduce the oven temperature to 425°F, and bake for an additional 10–15 minutes, or until the loaf is deep golden brown. Allow the bread to cool for at least 1 hour before removing the twine, slicing, and enjoying! #pumpkinseason #sourdough #fallaesthetic #fallvibes #autumn

I have an itch… specifically for a pumpkin shaped sourdough loaf 🍞🍂 You can find the recipe for my pumpkin spice sourdough loaf down below or in the link in my bio 🤎 Pumpkin spice sourdough Ingredients: ⁃ 100g active sourdough starter ⁃ 250g water ⁃ 7g vanilla extract ⁃ 200g pumpkin puree ⁃ 75g dark brown sugar ⁃ 500g bread flour ⁃ 10g salt ⁃ 5g pumpkin spice Instructions: In a large bowl, combine the active sourdough starter and water. Mix until most of the starter has dissolved. Add the vanilla extract, pumpkin purée, and dark brown sugar. Mix until well combined. Add the bread flour, salt, and pumpkin spice. Using your hands, mix until a shaggy dough forms, making sure there are no dry pockets of flour. Cover and let the dough rest for 1 hour. After the hour is up, perform 4 sets of stretch and folds, spacing each set 30 minutes apart. Once you’ve completed all 4 sets, cover the dough and let it bulk ferment at room temperature for a few hours. Your dough is ready when it has nearly doubled in size, the surface no longer sticks to your finger when gently pressed, and the edges release easily from the bowl. Cover and refrigerate overnight for the cold proof. The next morning, preheat your Dutch oven to 450°F for at least 30 minutes. While the Dutch oven preheats, soak your butcher’s twine in olive oil for 5 minutes. Shape your dough, tie the twine around it to create the pumpkin shape, and score as desired. Bake covered at 450°F for 30 minutes. Remove the lid, reduce the oven temperature to 425°F, and bake for an additional 10–15 minutes, or until the loaf is deep golden brown. Allow the bread to cool for at least 1 hour before removing the twine, slicing, and enjoying! #pumpkinseason #sourdough #fallaesthetic #fallvibes #autumn

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