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@badhairdazed: #hairtoppersforwomen #hairtoppersforthinninghair ##hairtopper #hairtoppers #hairloss

badhairdaze
badhairdaze
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Region: US
Sunday 13 September 2026 05:58:48 GMT
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Comments

sandrawade171
Sandrajean :
Aweee so cute!!!!
2026-09-13 10:03:43
2
gail.mathis7
Gail Mathis :
I need this
2026-10-03 20:12:20
1
seekingtruth2000
Caro :
U LOOK AMAZING!
2026-09-14 01:12:22
1
bunnybunns49
bunnybunns49 :
you look great
2026-09-13 08:57:05
1
caligirl955
💜CaliGirl🌴 :
Beautiful
2026-09-14 03:29:51
1
_violanda_
V I O L A N D A :
Really does look so good!!!
2026-09-13 16:18:11
1
tracybartlett76
tarcy :
Looks good doll!!!
2026-09-13 11:39:08
1
ratathome1
ratathome1 :
looks great!
2026-09-13 11:50:24
1
kellynicole8
Kelly :
❤️❤️❤️
2026-09-13 14:13:18
1
kcogliandro
kcogliandro :
😂😂😂
2026-09-14 05:36:38
0
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Other Videos

No knead. No fancy skills. Just patience. This is the famous Jim Lahey artisan bread that blew up across America. Drop 🤎 if you’re baking this rustic loaf this weekend! Ingredients: 🌾 400g all-purpose flour (3 cups) 🧂 7g kosher salt (1 ¼ tsp) 🌿 1g instant yeast (¼ tsp — tiny amount!) 💧 300g lukewarm water (1 ⅓ cups) ✨ Extra flour / cornmeal for dusting Steps: Mix: Combine flour, salt and yeast in a bowl. Pour in water, stir with a spoon until shaggy sticky dough forms. No kneading! 🥄 Long ferment: Cover tightly. Let sit 12–18 hours at room temp (overnight preferred). The dough bubbles up and develops deep flavor ⏳ Shape: Scrape dough out onto floured surface. Gently fold edges in to form a loose ball. Rest 30 mins, covered. Preheat: Put your Dutch oven (with lid) into oven, preheat 450°F / 230°C. Bake: Place dough on parchment paper, lower into hot pot. Bake covered for 30 mins. Remove lid, bake another 15 mins until deep golden & crust crackles 🔥 Cool: Transfer to rack. Let cool at least 30 mins before slicing. Enjoy that crispy crust & holey chewy crumb 🤎
No knead. No fancy skills. Just patience. This is the famous Jim Lahey artisan bread that blew up across America. Drop 🤎 if you’re baking this rustic loaf this weekend! Ingredients: 🌾 400g all-purpose flour (3 cups) 🧂 7g kosher salt (1 ¼ tsp) 🌿 1g instant yeast (¼ tsp — tiny amount!) 💧 300g lukewarm water (1 ⅓ cups) ✨ Extra flour / cornmeal for dusting Steps: Mix: Combine flour, salt and yeast in a bowl. Pour in water, stir with a spoon until shaggy sticky dough forms. No kneading! 🥄 Long ferment: Cover tightly. Let sit 12–18 hours at room temp (overnight preferred). The dough bubbles up and develops deep flavor ⏳ Shape: Scrape dough out onto floured surface. Gently fold edges in to form a loose ball. Rest 30 mins, covered. Preheat: Put your Dutch oven (with lid) into oven, preheat 450°F / 230°C. Bake: Place dough on parchment paper, lower into hot pot. Bake covered for 30 mins. Remove lid, bake another 15 mins until deep golden & crust crackles 🔥 Cool: Transfer to rack. Let cool at least 30 mins before slicing. Enjoy that crispy crust & holey chewy crumb 🤎
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