@srx3.o: شوفو الجزء الاول و الجزء الثالث تابعوني حتى نوصل 10k#سادسيون #طالبة #سادس #دفعة2026 #سادس_اعدادي

ســارة
ســارة
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Region: IQ
Sunday 12 July 2026 18:48:03 GMT
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18_7u
حـيـدر علـي :
الاستاذ حسين الهاشمي مسوي كل فصل ملزمه غير ملازم الواجبات والمتميزين 💔
2026-07-12 18:53:30
20
ccatzn
فاطمة :
شو ملزمة حسين الهاشمي مالتي 27 مابيها واجبات؟
2026-07-13 04:49:09
1
e_296
﮼موهەند 🖤 :
اني عندي ملزمة مال فاضل الهاشمي زين د27
2026-07-13 20:21:25
0
_l.e.7_
GB11 :
بالعكس ترتيب ملازم حسين الهاشمي القديمه احسن
2026-07-13 05:06:42
2
i2cxr
شَمس🇮🇶 :
محبيت ملزمه حسين الهاشمي مال 27 كلش خطها ناعم وهوسه ومبيها وزاريات اشوف مال 26 افضل
2026-07-16 17:26:54
0
justtwt
🔒 :
همزين عدلها سواها اول ٣ فصول وحد
2026-07-13 06:07:58
1
fxj_16
𝒏𝒐𝒐𝒓 🤍 :
نور الدين الدليمي؟
2026-07-15 21:13:05
0
roooommmmn
ليش؟ :
واجبات جعفر الحسني احياء شنو رأيكم بيها؟
2026-07-16 05:57:39
0
zoze_ni
ضي.🦢 :
هذي السنة الملزمة ٣ افصل
2026-07-13 17:05:11
0
_uv4n
ZEX, :
اي صح ملزمتين بس ياخي والله الدزاين كبل يخبل گبل جنت متحمس اجيب ملازم الكيمياء هيج ملونات ويخبلن لمن ترتبهن وتصورهن بس هسه لا عاديه كلش الدزاين مالها جانت تنطي واهس
2026-07-13 12:27:43
1
user36724058334568
دار سين :
احجيلنا على الفيزياء
2026-07-13 06:47:02
0
a7cu044
꧁꧂حنين ꧁꧂ :
الملازم كلها بعد ما قريت بيها لان كل المدرسين نزلوا مراجعة مركزة ورقية
2026-07-13 00:11:48
0
ghdo_688
someone :
ملزمة حسين الهاشمي 27 افضل ومن تجي تراجع الفصل قصير ومرتب احسن
2026-07-13 06:17:10
0
user1544377836987
َحسين علي :
🌺🌺🌺🌺
2026-07-14 10:02:11
0
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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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