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@lowdowns1k: BMW S1000RR🖤 #s1000rr #fyp

lowdowns1k
lowdowns1k
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Region: JP
Tuesday 04 August 2026 12:44:39 GMT
22066
5268
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Comments

jssjksbsns
jssjksbsns :
Where Can I get this
2026-08-04 16:20:42
5
yz1m1
yz1 :
Very clean bike🔥
2026-09-05 01:49:17
0
st.puls_
st.puls :
deadly beauty😍
2026-08-06 16:48:02
0
t0mmy924
t0mmy :
first
2026-08-04 12:51:13
1
sousawx007
sousawx :
2026-08-07 14:15:38
0
goldenducatigirl
Golden Ducati Girl :
Perfect
2026-08-09 21:32:08
0
ilovemyfriends0404
𝓁𝓃𝓃'𝑜𝓃💿 :
SONGGGG??
2026-08-08 22:18:17
0
zakk.gacorr
LaZateox🪐🕸️🌌 :
I'm the first bro
2026-08-04 12:49:48
0
gomezy21
Gomez :
2026-08-05 02:40:23
0
bastian.sbz
bastian.sbz :
2026-08-06 18:42:24
0
kuzuhama
ran ちゃん✴️ :
ｷﾚｲ✨🏍️♪
2026-08-15 16:37:54
0
bmwlover970
. :
2026-08-06 17:44:02
0
miao_17
Miao :
2026-08-13 20:42:57
0
fabano1214
Fabano1214 :
🙏🙏🙏🙏🙏🙏
2026-08-08 02:17:43
0
b_2t.12k
乃_2丁.🌴 :
Hey man, could you please subscribe to me?
2026-08-11 22:23:44
0
aleshahofstra0
Alesha Lieva :
2026-08-11 13:07:02
0
ask.him36
ผมเองก็ไม่เชื่อ :
😂😂😂
2026-08-13 14:05:37
0
josh_main69
J***ykk :
Like this if you love bikes
2026-08-04 12:48:38
0
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Sourdough Inclusion Loaf: Chili Crunch, Cheese + Garlic Dough: 100g active starter (½ cup) 325g water (1⅓ cups + 1 Tbsp) 500g bread flour (4 cups) 10g salt (1¾ teaspoons) Inclusions: 10-15g @Momofuku Chili Crunch (2-3 tsp.) 115g mozzarella, cubed (¾ cup) 15g parmesan, shredded (¼ cup) 15g roasted garlic, room temp. (1-2 Tbsp.) Directions: 1. Mix starter, water, flour and salt together. *Bulk fermentation starts NOW! 2. Immediately after mixing your dough, dump onto counter and do 5 minutes of slap & folds. Cover dough & let rest at room temp. 3. Add inclusions in 3 rounds (30 min apart): *Cover dough in between. Chili crunch Cheese Roasted garlic 4. Cover your dough and leave at room temp. to finish bulk fermentation. 5. Shape dough and transfer to proofing basket. 6. Cold proof dough in the fridge for 12-48 hours. 7. Preheat oven to 450°F with your empty Dutch oven inside for 45 minutes. Bake at 450°F: 32-35 minutes covered 10-12 minutes uncovered 8. Transfer dough to cooling rack and let it cool completely before slicing. 🧄 Roasted Garlic: Cut off top of 1 garlic bulb. Place on foil. Drizzle with olive oil and a pinch of salt. Loosely seal foil and bake at 400°F for 35-45 minutes. *Let garlic cool before adding it to your dough. I hope you love this loaf as much as I do! Please let me know if you have any questions 💛 #sourdough #sourdoughbread #sourdoughbaking #sourdoughrecipe #momofukupartner
Sourdough Inclusion Loaf: Chili Crunch, Cheese + Garlic Dough: 100g active starter (½ cup) 325g water (1⅓ cups + 1 Tbsp) 500g bread flour (4 cups) 10g salt (1¾ teaspoons) Inclusions: 10-15g @Momofuku Chili Crunch (2-3 tsp.) 115g mozzarella, cubed (¾ cup) 15g parmesan, shredded (¼ cup) 15g roasted garlic, room temp. (1-2 Tbsp.) Directions: 1. Mix starter, water, flour and salt together. *Bulk fermentation starts NOW! 2. Immediately after mixing your dough, dump onto counter and do 5 minutes of slap & folds. Cover dough & let rest at room temp. 3. Add inclusions in 3 rounds (30 min apart): *Cover dough in between. Chili crunch Cheese Roasted garlic 4. Cover your dough and leave at room temp. to finish bulk fermentation. 5. Shape dough and transfer to proofing basket. 6. Cold proof dough in the fridge for 12-48 hours. 7. Preheat oven to 450°F with your empty Dutch oven inside for 45 minutes. Bake at 450°F: 32-35 minutes covered 10-12 minutes uncovered 8. Transfer dough to cooling rack and let it cool completely before slicing. 🧄 Roasted Garlic: Cut off top of 1 garlic bulb. Place on foil. Drizzle with olive oil and a pinch of salt. Loosely seal foil and bake at 400°F for 35-45 minutes. *Let garlic cool before adding it to your dough. I hope you love this loaf as much as I do! Please let me know if you have any questions 💛 #sourdough #sourdoughbread #sourdoughbaking #sourdoughrecipe #momofukupartner

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