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@user.35zk: #foot #trend #like #fyp #prtoi

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Region: FR
Saturday 12 September 2026 15:46:58 GMT
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o.ane02
𝐎.𝐚𝐧𝐞🦢 :
le num 11 est pas sensé baisser la tête
2026-09-12 18:21:27
3
aym_623
aym_623 :
envoie l’image stp
2026-09-12 17:25:45
0
nk_kha13003
Nkh.35🇲🇽🇲🇽 :
Mon fR ❤️👿
2026-09-12 18:37:41
0
e.mntl
𝐸 𝑀 ’ :
tt bogosse ça😘
2026-09-12 21:24:04
0
stv_tl
Stv_tl :
Vr perf 🫡🫡
2026-09-12 15:50:56
0
malo_brd35
M3️⃣5️⃣p :
khey ❤️❤️
2026-09-13 00:17:05
0
evann1905
E.35 :
Booster🔝💪🏾💪🏾
2026-09-12 18:41:32
0
zepek35z
zepek35z :
Mreuf❤️
2026-09-12 18:46:20
0
user357.00
ZPK35.7z🐺 :
En mech 🫡🫡❤️
2026-09-12 17:38:05
0
r.m35_
romeo35r :
Acolyte😈😈
2026-09-12 16:21:41
0
l.cn355
𝙡𝙘𝟯𝟱 :
duo❤️‍🔥❤️‍🔥
2026-09-12 15:52:40
0
loisekng
𝐥𝐨𝐢𝐬𝐞 :
le duo 😎
2026-09-12 15:53:26
1
art93860
art-srn😇 :
❤️😎
2026-09-12 16:24:00
0
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Here's a reliable beginner-friendly sourdough bread recipe that makes one rustic loaf with a crisp crust and an airy crumb. Ingredients 500 g bread flour 350 g water (70% hydration), room temperature 100 g active sourdough starter (fed and bubbly) 10 g fine sea salt Equipment Large mixing bowl Kitchen scale Dough scraper (optional) Banneton or bowl lined with a floured towel Dutch oven or baking stone Sourdough Fails 1. Mix the dough Combine the water and sourdough starter until mostly dissolved. Add the flour and mix until no dry flour remains. Cover and let rest for 30 minutes (autolyse). 2. Add the salt Sprinkle the salt over the dough. Knead or fold it into the dough until fully incorporated. 3. Bulk fermentation (4–6 hours) Cover and keep at about 75–80°F (24–27°C). During the first 2 hours, perform a set of stretch-and-folds every 30 minutes (4 sets total). Let the dough continue fermenting until it has risen by about 50%, feels puffy, and shows bubbles. 4. Shape Turn the dough onto a lightly floured surface. Shape it into a tight round or oval. Place seam-side up in a well-floured banneton or towel-lined bowl. 5. Cold proof Cover and refrigerate for 8–16 hours. 6. Bake Preheat the oven and Dutch oven to 475°F (245°C) for at least 30–45 minutes. Turn the dough onto parchment paper. Score the top with a sharp blade. Bake covered for 20 minutes. Remove the lid, reduce the oven to 450°F (230°C), and bake another 20–25 minutes, until deep golden brown. 7. Cool Let the bread cool on a wire rack for at least 1 hour before slicing. Tips for success Your starter should double in size within 4–8 hours after feeding before you use it. If the dough spreads too much, reduce the water to 325–335 g next time. For a more open crumb, avoid adding too much flour during shaping. The bread is fully baked when the internal temperature reaches about 205–210°F (96–99°C). Enjoy it fresh with butter, toast it the next day, or use it for sandwiches, grilled cheese, or French toast.
Here's a reliable beginner-friendly sourdough bread recipe that makes one rustic loaf with a crisp crust and an airy crumb. Ingredients 500 g bread flour 350 g water (70% hydration), room temperature 100 g active sourdough starter (fed and bubbly) 10 g fine sea salt Equipment Large mixing bowl Kitchen scale Dough scraper (optional) Banneton or bowl lined with a floured towel Dutch oven or baking stone Sourdough Fails 1. Mix the dough Combine the water and sourdough starter until mostly dissolved. Add the flour and mix until no dry flour remains. Cover and let rest for 30 minutes (autolyse). 2. Add the salt Sprinkle the salt over the dough. Knead or fold it into the dough until fully incorporated. 3. Bulk fermentation (4–6 hours) Cover and keep at about 75–80°F (24–27°C). During the first 2 hours, perform a set of stretch-and-folds every 30 minutes (4 sets total). Let the dough continue fermenting until it has risen by about 50%, feels puffy, and shows bubbles. 4. Shape Turn the dough onto a lightly floured surface. Shape it into a tight round or oval. Place seam-side up in a well-floured banneton or towel-lined bowl. 5. Cold proof Cover and refrigerate for 8–16 hours. 6. Bake Preheat the oven and Dutch oven to 475°F (245°C) for at least 30–45 minutes. Turn the dough onto parchment paper. Score the top with a sharp blade. Bake covered for 20 minutes. Remove the lid, reduce the oven to 450°F (230°C), and bake another 20–25 minutes, until deep golden brown. 7. Cool Let the bread cool on a wire rack for at least 1 hour before slicing. Tips for success Your starter should double in size within 4–8 hours after feeding before you use it. If the dough spreads too much, reduce the water to 325–335 g next time. For a more open crumb, avoid adding too much flour during shaping. The bread is fully baked when the internal temperature reaches about 205–210°F (96–99°C). Enjoy it fresh with butter, toast it the next day, or use it for sandwiches, grilled cheese, or French toast.
🔴⚪⚫يا مأرب التاريخ.. في هِمّتنا يطهر الامتحان، وتنجلي المحن!من أرض بلقيس وسبأ، نجدد العهد لسبتمبر المجيد. ميلاد وطن، وراية جمهورية ستبقى شامخة في عنان السماء 🦅.#٢٦_سبتمبر_ميلاد_وطن #سبتمبر_المجيد #مأرب #اليمن🇾🇪 #علي_عبدالله_صالح
🔴⚪⚫يا مأرب التاريخ.. في هِمّتنا يطهر الامتحان، وتنجلي المحن!من أرض بلقيس وسبأ، نجدد العهد لسبتمبر المجيد. ميلاد وطن، وراية جمهورية ستبقى شامخة في عنان السماء 🦅.#٢٦_سبتمبر_ميلاد_وطن #سبتمبر_المجيد #مأرب #اليمن🇾🇪 #علي_عبدالله_صالح
my first one frame #r6 #r6clips #siege #siegeclips #r6siege #r6siegeclips
my first one frame #r6 #r6clips #siege #siegeclips #r6siege #r6siegeclips

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