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@oficialprisimoes: Mais um dia na rotina de uma bruxa, mas esse foi especial! 🔮✨ Te levo comigo para viver a energia do Festival de Hécate: um encontro cheio de arte, danças circulares, artesanatos mágicos e uma troca de energia surreal. 💃🏻📜 Gostaram de acompanhar? #bruxa #bruxaria #festivaldehecate #hecate #Vlog

Priscila Simões
Priscila Simões
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Region: BR
Wednesday 05 August 2026 19:57:17 GMT
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Comments

mauriciosanches02
caduzinho愛 :
Jesus é muito melhor
2026-08-14 17:36:41
18
gaymen062
Car:)! :
2026-08-11 22:49:41
10
bruxatriplice
bruxatriplice :
Aonde foi? 🥺🥺🥺
2026-08-05 20:02:21
0
mundos.dasgirl
☆agatha✨️🍪 :
é bruxa naum é macumba
2026-08-15 12:50:09
0
ale.moreira229
Ale Moreira 🔮 :
onde foi? fala um pouqujnho sobre hecate tenho vontade de cultuar ela mas não sei por onde começar ❤️🥰
2026-08-05 20:13:17
0
makioliveira2
Maki Oliveira :
nunca fui mais iria amar
2026-08-06 03:01:28
0
dudafoxdomingues
DudaFox :
amo seus vídeos
2026-08-11 13:37:33
0
lauraprado93245
Laura Victoria :
2026-09-16 18:39:32
0
gaymen062
Car:)! :
2026-08-11 22:49:14
0
nataliappaschoalini
NataliaPPaschoalini :
Aí agora ela inventou que quer ser bruxa .....kkkkk
2026-08-06 15:32:21
5
clarititadiva
Clara Severino quito :
gente a religião bruxa e do mal não acreditam em jesus e deus?
2026-09-04 22:00:25
0
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වචන නෙවෙයි, ක්‍රියාවයි ආදරේ කියන්නේ🤍🍃 #chandraiaic #LifeAdvice #buddism #lifelessons #ධර්මදේශනා
වචන නෙවෙයි, ක්‍රියාවයි ආදරේ කියන්නේ🤍🍃 #chandraiaic #LifeAdvice #buddism #lifelessons #ධර්මදේශනා
Mujhe Deewana bana diya 😊👌 #trendingsong #foryoupage #viralvideo #viraltiktok #useheadphones🎧
Mujhe Deewana bana diya 😊👌 #trendingsong #foryoupage #viralvideo #viraltiktok #useheadphones🎧
bổ sung D3k2 cho bé #embedethuong #methuong2embe #d3k2dimao_pro #d3k2 #dimaopro
bổ sung D3k2 cho bé #embedethuong #methuong2embe #d3k2dimao_pro #d3k2 #dimaopro
It‘s been a while that I‘ve done a lamination. I usually skip that step as it‘s not really necessary, but it works well to add inclusion and is also a somewhat easy way to create a lot of tension and internal stability inside your dough. By stretching dough you create tension and folding it back together creates layers and layers of stretched and tense dough skin inside your dough and hence will help it keep shape and trap all those fermentation gasses. The same happens when you do folds. Both steps are your friend if you‘re after those open crumbs and without at least one you won‘t create the same gluten network. Gluten will form by itself and your dough will rise but it‘ll end up slack and extensible without much internal structure to trap fermentation gasses. If you do decide to do a lamination here‘s some more tips: ➡️ Wet your surface with a bit of water, it‘ll help the dough from sticking to it. ➡️ Same with your hands, always keep them a little wet when touching dough, especially in the early stages after mixing. ➡️ Do lamination early in the process. If you do it later you might end up destroying structure already build and mess with progressed fermentation and degas the dough. ➡️ Be neat when folding back together as with this method it‘s very easy to trap too much air and create big holes and tunnels in the crumb. If you want a more even crumb I‘d recommend adding inclusions via folds and skip lamination. If you want a wild crumb, this might be your thing to help getting it. ➡️ Don‘t worry if the dough tears, it‘ll have enough time to fix itself, but nonetheless be gentle when stretching and don‘t overdo it. ➡️ After lamination give the dough time to rest for an hour at least. Because this method creates a lot of tension and stresses the gluten it needs time to relax before you can stretch it again. ➡️ It works best on stone or metal countertops. If you do it on wood use a little more water and maybe a bit of oil and a scraper to lift up the sides before pulling them. ➡️ This method works best for higher hydration and is usually not needed below 75% hydration. #sourdough #lamination #doughtherapy #tutorial #breadmaking #baking
It‘s been a while that I‘ve done a lamination. I usually skip that step as it‘s not really necessary, but it works well to add inclusion and is also a somewhat easy way to create a lot of tension and internal stability inside your dough. By stretching dough you create tension and folding it back together creates layers and layers of stretched and tense dough skin inside your dough and hence will help it keep shape and trap all those fermentation gasses. The same happens when you do folds. Both steps are your friend if you‘re after those open crumbs and without at least one you won‘t create the same gluten network. Gluten will form by itself and your dough will rise but it‘ll end up slack and extensible without much internal structure to trap fermentation gasses. If you do decide to do a lamination here‘s some more tips: ➡️ Wet your surface with a bit of water, it‘ll help the dough from sticking to it. ➡️ Same with your hands, always keep them a little wet when touching dough, especially in the early stages after mixing. ➡️ Do lamination early in the process. If you do it later you might end up destroying structure already build and mess with progressed fermentation and degas the dough. ➡️ Be neat when folding back together as with this method it‘s very easy to trap too much air and create big holes and tunnels in the crumb. If you want a more even crumb I‘d recommend adding inclusions via folds and skip lamination. If you want a wild crumb, this might be your thing to help getting it. ➡️ Don‘t worry if the dough tears, it‘ll have enough time to fix itself, but nonetheless be gentle when stretching and don‘t overdo it. ➡️ After lamination give the dough time to rest for an hour at least. Because this method creates a lot of tension and stresses the gluten it needs time to relax before you can stretch it again. ➡️ It works best on stone or metal countertops. If you do it on wood use a little more water and maybe a bit of oil and a scraper to lift up the sides before pulling them. ➡️ This method works best for higher hydration and is usually not needed below 75% hydration. #sourdough #lamination #doughtherapy #tutorial #breadmaking #baking
こんなはずじゃなかったのに#荒野行動
こんなはずじゃなかったのに#荒野行動
Тг: Ери вещает.. Я давно слежу за тем, что у меня в заморозке, и часто делаю заготовки, поэтому решила поделиться новой находкой ⭐️👇🏻 Вб: #WW831926 Озон: #951392809
Тг: Ери вещает.. Я давно слежу за тем, что у меня в заморозке, и часто делаю заготовки, поэтому решила поделиться новой находкой ⭐️👇🏻 Вб: #WW831926 Озон: #951392809

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