@.laurenw: finally tanning weather #sunset #tan #foru

lauren:)

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Region: US

Thursday 09 April 2026 00:35:16 GMT

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Comments

Seth Stucke :

2026-04-09 01:44:08

4392

S A M :

A LITTLE Sun burn 😁😅

2026-04-10 00:45:48

1393

emily :

dream tan lines

2026-04-10 19:18:32

18

sunsafe.app :

Use the SunSafe app for tanning 😍🔥

2026-04-12 09:50:05

0

Agam😘 :

אימלההה נישבעתת חשבתייי חול אחותיייי

2026-05-09 13:01:56

283

Emma 🌊🤍🐚 :

השנה אני שוקולד !

2026-04-23 14:07:51

45

Maya💗🫶🏽🪩 :

חברים זה חול פשוט השתלטנו על התגובות 😭🙏

2026-05-15 09:07:24

270

🤍🪬𝓗𝓪𝓵𝓮𝓵𝓲🤍🪬 :

החזייה מהאתר שמש??

2026-04-26 12:13:00

179

YUVAL :

חבריםםםם זה חול פשוט השתלטנו על התגובות🙏

2026-05-23 13:38:21

34

☀️🐚🤍🌊✨~Niv~✨🌊🤍🐚☀️ :

חשבתי חול עד שנכנסתי לתגובות

2026-05-11 19:07:01

20

#Maya Avni^-"🪬🎭 :

זה כן חול פשוט השטלתנו על התגובותתת🙏

2026-05-26 21:18:37

7

ּ :

מאיפה החזייה הלבנה?

2026-05-27 08:28:22

5

𝓓𝓸𝓵𝓮𝓿/𝓣𝓸𝓶🎸🤟🏽 :

באיזה שמש את משתמשת?

2026-04-30 13:40:06

27

ליבי סמיבייי :

זה חול פשוט אנחנו משתלטים על התגובות😭

2026-05-15 16:17:07

8

🧸엘라🧸 :

חול אבל פשוט השתלטנו על התגובות🤭

2026-05-17 11:22:46

10

Talia kahlon🌞 :

קישור לחזייה???

2026-04-23 13:17:04

27

🪽🫧☁️𝕙🎧🪞🤍 :

לא וזה שהשתלטנו על התגובות זה השיא😂

2026-05-16 17:29:59

6

𝐀𝐬𝐭𝐚𝐫🫶🏼 :

אנשים זה חול פשוט השתלטנו על התגובות

2026-05-16 11:21:57

10

Zohar_g🫪🌸🎀✨🐷🐳 :

חשבתי חולללל

2026-05-22 16:23:55

5

heyyyy :

2026-04-11 19:40:37

5

Rayna :

So how did you get that tan

2026-04-09 00:58:27

330

💋🪬H.D🪬💋 :

למה כל התגובות בעברית?

2026-05-15 20:22:25

13

lexi🤍! :

2026-04-10 23:15:03

73

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

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Focaccia sticks 🥖 Storage & freezing instructions at the bottom. 440ml lukewarm water (38-40°C) 7g instant yeast 1 tsp honey 500g Bread Flour or AP (min 12% Protien) 10g salt 20-30ml Olive oil Cubed Chedder / Jalapeños or whatever topping you want. Whisk the yeast and water, add honey and whisk again. Add flour and salt and mix it really well till the flour is absorbed, drizzle with 20-30 ml olive oil. Cover rest 20 mins. After 20 min wet your hand and do 4 stretch and folds turning the bowl after each one. Flip the dough, fold in half. Cover & rest 20’min. After 20’min wet your hands and do either 4 coil folds turning the bowl after each fold or 4 stretch and folds (if your doing stretch and fold flip the dough and fold in half at the end) I drizzled a little more olive oil and cover & rest 1 hour. Preheat oven to 240C Flour the work surface generously. Turn the bowl out and let the dough fall. Flour hands and really gently push it into a rectangle shape keeping as much air in as you can. Flour the top of the dough well. Using a cutter or knife slice into 8-10 pieces about 3-4cm wide. Left then gently with 2 hands onto Place into your tray lined with olive oil (I spilt between 2 trays, 8 on each) cover and rest 15 mins. I baked each tray separately. Once ready drizzle with olive oil and press in your toppings giving them a little wiggle, you’ll see bubbles forming around them. Bake for 12-14 min at 240C I did the last 5 min on the pizza setting to get the bottom really crispy Storage: I wrapped min airtight in parchment paper like a present once cooled to keep them fresh and crispy. I also froze them in the parchment paper and couldn’t believe they defrosted with the crunch. Enjoy D 🫶 #focaccia #breadtok #easybread #fromscratch #fyp

Focaccia sticks 🥖 Storage & freezing instructions at the bottom. 440ml lukewarm water (38-40°C) 7g instant yeast 1 tsp honey 500g Bread Flour or AP (min 12% Protien) 10g salt 20-30ml Olive oil Cubed Chedder / Jalapeños or whatever topping you want. Whisk the yeast and water, add honey and whisk again. Add flour and salt and mix it really well till the flour is absorbed, drizzle with 20-30 ml olive oil. Cover rest 20 mins. After 20 min wet your hand and do 4 stretch and folds turning the bowl after each one. Flip the dough, fold in half. Cover & rest 20’min. After 20’min wet your hands and do either 4 coil folds turning the bowl after each fold or 4 stretch and folds (if your doing stretch and fold flip the dough and fold in half at the end) I drizzled a little more olive oil and cover & rest 1 hour. Preheat oven to 240C Flour the work surface generously. Turn the bowl out and let the dough fall. Flour hands and really gently push it into a rectangle shape keeping as much air in as you can. Flour the top of the dough well. Using a cutter or knife slice into 8-10 pieces about 3-4cm wide. Left then gently with 2 hands onto Place into your tray lined with olive oil (I spilt between 2 trays, 8 on each) cover and rest 15 mins. I baked each tray separately. Once ready drizzle with olive oil and press in your toppings giving them a little wiggle, you’ll see bubbles forming around them. Bake for 12-14 min at 240C I did the last 5 min on the pizza setting to get the bottom really crispy Storage: I wrapped min airtight in parchment paper like a present once cooled to keep them fresh and crispy. I also froze them in the parchment paper and couldn’t believe they defrosted with the crunch. Enjoy D 🫶 #focaccia #breadtok #easybread #fromscratch #fyp

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