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@dungdonann: TÚI ĐEO BUNGN CHẠY BỘ NHỎ GỌN

Dung Múp
Dung Múp
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Region: VN
Friday 28 August 2026 07:30:00 GMT
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No Watermark .mp4 (6.08MB) No Watermark(HD) .mp4 (6.08MB) Watermark .mp4 (6.37MB) Music .mp3

Comments

neil_189
Review by Liên’s 💕 :
Đã săn 💖💖
2026-09-03 04:51:43
1
anhhong9286
anhhong86 :
tuyệt vời
2026-08-30 13:47:31
0
tinhoply
Tin Hợp Lý :
Nam mang được không shop
2026-09-03 14:43:59
0
user577022494
Thu Nguyễn :
có miễn phí ship k shop
2026-09-04 06:14:59
0
tanbinh767
tanbinh1967 :
Tôi thấy có bạn ban co 26 k
2026-09-01 04:13:01
0
To see more videos from user @dungdonann, please go to the Tikwm homepage.

Other Videos

7 de septiembre en #MEXINFORMA
7 de septiembre en #MEXINFORMA
He owns this song || Loki (season 2) edit || #loki #lokiseries #avengersdoomsday #marvel #edit #fyp
He owns this song || Loki (season 2) edit || #loki #lokiseries #avengersdoomsday #marvel #edit #fyp
El pueblo defendió a nuestra presidenta @Claudia Sheinbaum Pardo 🇲🇽💪🏼 #informecolima #colima #claudiasheimbaum #prian #mexico🇲🇽
El pueblo defendió a nuestra presidenta @Claudia Sheinbaum Pardo 🇲🇽💪🏼 #informecolima #colima #claudiasheimbaum #prian #mexico🇲🇽
Cari stoking warna kulit yang betul-betul selesa? ✨ Material kapas lembut, tak berbekas merah kat betis dan tak mudah melorot. Kain bernafas, kaki kurang berpeluh walau cuaca panas Malaysia! Senang padan dengan kasut kerja, pejabat atau kasual. Memang tahan lama dan berbaloi dimiliki ✅ #StokingWanita #StokingKapas #StokingWarnaKulit #AksesoriWanita #BarangKegunaanHarian
Cari stoking warna kulit yang betul-betul selesa? ✨ Material kapas lembut, tak berbekas merah kat betis dan tak mudah melorot. Kain bernafas, kaki kurang berpeluh walau cuaca panas Malaysia! Senang padan dengan kasut kerja, pejabat atau kasual. Memang tahan lama dan berbaloi dimiliki ✅ #StokingWanita #StokingKapas #StokingWarnaKulit #AksesoriWanita #BarangKegunaanHarian
Quần calem xịn #calem #quanjean
Quần calem xịn #calem #quanjean
First Rule of Open Crumb - - Open crumb is 80% fermentation and handling. Obviously, things such as flour type, gluten quality, and hydration are limiting factors to exactly how much openness you can possibly achieve - - they define the potential your dough has. But it is your skill with fermentation and dough handling that determine how much of that potential you will actually reach. This is not a trivial distinction. A baker with skilled hands and a keen eye for fermentation can finesse a more open crumb from a dough with lower hydration or poorer quality gluten than a less skilled baker can achieve with a wetter dough and higher quality gluten. Material matters, but skill matters more. Here's the conundrum - - an open crumb comes from a dough that's well-risen (especially during bulk fermentation) and gently handled. And yes, the higher the hydration the more open it might *possibly* become. But wet proofy dough is notoriously difficult to handle. Inexperienced hands don't play well with such a dough, and crumb suffers. The problem is that the proofier the dough becomes, the lower its tolerance to handling gets. In other words, proofier dough is more delicate to the touch than less proofy dough. And higher hydration only aggravates the situation. So the wetter and proofier the dough, the greater the care must be taken when handling it - - and the greater the skill required to do so. Now then, there are certain steps a baker can take to improve the dough's tolerance to handling. And by improving the dough's tolerance to handling you actually increase your margin for error when handling and shaping. But that's a very deep topic - - too deep for a single post (though I did happen to write 2 books, both of which discuss this topic in-depth). Cheers! 😎 #opencrumbmastery #sourdough #bread
First Rule of Open Crumb - - Open crumb is 80% fermentation and handling. Obviously, things such as flour type, gluten quality, and hydration are limiting factors to exactly how much openness you can possibly achieve - - they define the potential your dough has. But it is your skill with fermentation and dough handling that determine how much of that potential you will actually reach. This is not a trivial distinction. A baker with skilled hands and a keen eye for fermentation can finesse a more open crumb from a dough with lower hydration or poorer quality gluten than a less skilled baker can achieve with a wetter dough and higher quality gluten. Material matters, but skill matters more. Here's the conundrum - - an open crumb comes from a dough that's well-risen (especially during bulk fermentation) and gently handled. And yes, the higher the hydration the more open it might *possibly* become. But wet proofy dough is notoriously difficult to handle. Inexperienced hands don't play well with such a dough, and crumb suffers. The problem is that the proofier the dough becomes, the lower its tolerance to handling gets. In other words, proofier dough is more delicate to the touch than less proofy dough. And higher hydration only aggravates the situation. So the wetter and proofier the dough, the greater the care must be taken when handling it - - and the greater the skill required to do so. Now then, there are certain steps a baker can take to improve the dough's tolerance to handling. And by improving the dough's tolerance to handling you actually increase your margin for error when handling and shaping. But that's a very deep topic - - too deep for a single post (though I did happen to write 2 books, both of which discuss this topic in-depth). Cheers! 😎 #opencrumbmastery #sourdough #bread

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