@samialachee: selu hottieee #selu#gameday#diyshirtdress

SAMIA L.

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Region: US

Sunday 13 September 2026 02:29:24 GMT

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SAMIA L. :

https://www.tiktok.com/t/ZP83gacB2/ yall this who tiktok tutorial i followed! but to make the top more haltered just cut a v shape in the middle of the collar at the front til you like the way it look.

2026-09-15 15:20:11

36

Tiaamonet :

Who made you dress ??😍

2026-09-13 05:58:03

7

Kris🎀 :

okayy if i wear a medium what size shirt should i order to make this dress?

2026-09-15 14:33:28

0

𝐋𝐞𝐱í𝐞𝐁𝐨𝐨 ᡣ𐭩ྀིྀིྀི⋆ ˚ :

Baddies go to SLU 💚💛

2026-09-13 04:36:02

4

SuperiorSipss :

How the back look

2026-09-24 17:48:43

2

Maya :

Boots?

2026-09-18 03:15:21

0

KayvonnaC 🤎 :

Hey girl when you posting the tutorial

2026-09-19 11:17:47

0

dayydayy 💋 :

you ateee so bad 🤭😭

2026-10-03 00:55:23

0

SoPriceless_ :

Why can you make me an LSU one

2026-09-19 00:20:51

0

BMN :

😍😍😍 do yo heels hurt?

2026-10-01 11:29:59

0

Trin :

I wanna dyke u

2026-09-13 05:46:48

1

Diandra Zie’☆ :

i like youuuu😍😍😍😍🤭

2026-09-13 04:34:49

3

Desaraye💕. :

😍😍😍😍😍

2026-09-17 02:44:25

1

nicoleowusu :

Yuppppp

2026-09-13 23:03:14

1

MAC :

2026-09-13 03:54:57

1

JP💋 :

2026-09-13 09:18:10

1

kailyn🫧🩷 :

2026-09-16 23:05:07

1

BAILEY :

😍😍😍

2026-09-14 00:36:33

1

Bri💕 :

😍😍😍😍😍

2026-09-13 23:27:33

1

nana :

😍😍

2026-09-17 17:36:45

0

Barry low :

🥰

2026-10-05 20:42:38

0

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Classic French Baguette 🥖🍞 A traditional baguette has a crispy, golden crust and a soft, airy interior. This recipe uses simple ingredients and a folding technique to develop the perfect texture. Makes: 2–3 baguettes Total Time: Approximately 3–4 hours (including rising time) Ingredients · 3 ½ cups (about 450g) bread flour or all-purpose flour · 1 ½ cups (360ml) warm water (about 110°F/45°C) · 2 ¼ teaspoons (1 packet) active dry yeast or instant yeast · 2 teaspoons salt · Semolina flour or cornmeal, for dusting (optional) Instructions 1. Prepare the Dough In a large mixing bowl, combine the warm water and yeast. Let it sit for 5–10 minutes until the mixture becomes foamy. Add the flour and salt, and mix until a sticky dough forms . 2. Knead the Dough Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook on medium speed for about 6 minutes . 3. First Rise Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it has doubled in size . 4. Shape the Baguettes Gently deflate the dough and divide it into 2 or 3 equal pieces. On a floured surface, flatten each piece into a rectangle. Fold the top third toward the center, then fold the bottom third over it. Turn the dough seam-side down and gently roll it back and forth to form a log about 12–16 inches long, tapering the ends slightly . 5. Second Rise Place the shaped baguettes on a parchment-lined baking sheet dusted with semolina flour or cornmeal. Cover them with a towel and let them rise for 30–45 minutes, until they are puffy . 6. Preheat the Oven and Create Steam Preheat your oven to 450°F (230°C). Place a small oven-safe pan or cast-iron skillet on the bottom rack. Just before baking, pour a cup of hot water into the pan to create steam, which helps develop a crispy crust . 7. Score and Bake Using a sharp knife or a bread lame, cut 3–4 diagonal slashes (about ¼ inch deep) on the top of each baguette. Place the baking sheet in the oven and bake for 20–25 minutes, until the loaves are deep golden brown and sound hollow when tapped on the bottom . 8. Cool Transfer the baguettes to a wire rack and let them cool completely before slicing. #baguette #baking #Recipe

Classic French Baguette 🥖🍞 A traditional baguette has a crispy, golden crust and a soft, airy interior. This recipe uses simple ingredients and a folding technique to develop the perfect texture. Makes: 2–3 baguettes Total Time: Approximately 3–4 hours (including rising time) Ingredients · 3 ½ cups (about 450g) bread flour or all-purpose flour · 1 ½ cups (360ml) warm water (about 110°F/45°C) · 2 ¼ teaspoons (1 packet) active dry yeast or instant yeast · 2 teaspoons salt · Semolina flour or cornmeal, for dusting (optional) Instructions 1. Prepare the Dough In a large mixing bowl, combine the warm water and yeast. Let it sit for 5–10 minutes until the mixture becomes foamy. Add the flour and salt, and mix until a sticky dough forms . 2. Knead the Dough Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook on medium speed for about 6 minutes . 3. First Rise Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it has doubled in size . 4. Shape the Baguettes Gently deflate the dough and divide it into 2 or 3 equal pieces. On a floured surface, flatten each piece into a rectangle. Fold the top third toward the center, then fold the bottom third over it. Turn the dough seam-side down and gently roll it back and forth to form a log about 12–16 inches long, tapering the ends slightly . 5. Second Rise Place the shaped baguettes on a parchment-lined baking sheet dusted with semolina flour or cornmeal. Cover them with a towel and let them rise for 30–45 minutes, until they are puffy . 6. Preheat the Oven and Create Steam Preheat your oven to 450°F (230°C). Place a small oven-safe pan or cast-iron skillet on the bottom rack. Just before baking, pour a cup of hot water into the pan to create steam, which helps develop a crispy crust . 7. Score and Bake Using a sharp knife or a bread lame, cut 3–4 diagonal slashes (about ¼ inch deep) on the top of each baguette. Place the baking sheet in the oven and bake for 20–25 minutes, until the loaves are deep golden brown and sound hollow when tapped on the bottom . 8. Cool Transfer the baguettes to a wire rack and let them cool completely before slicing. #baguette #baking #Recipe

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