@tvnabih: Nabih nรฃo gostou da propagando do shampoo nรฃo.. ๐Ÿคฃ๐Ÿคฃ

TVNabih
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Wednesday 16 September 2026 20:56:26 GMT
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ithzan_56
ithzan_56 :
oloko
2026-09-17 18:57:38
0
thiago.pereira.sa78
Thiago Pereira Santos :
kkkkkkkkkk lรก ele
2026-09-16 21:28:05
1
souzaxx2823
Chris :
primeiro notaโ™ฅ๏ธ
2026-09-16 21:26:24
0
edinho_silva96
Edinho_Silva(Team Silva) :
2026-09-17 12:15:58
0
cardos393
cardos393 :
2026-09-17 15:29:53
0
cardos393
cardos393 :
2026-09-17 15:29:58
1
santostiga
Tiago Santos :
๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ๐Ÿคฃ
2026-09-17 18:33:37
0
danieihitj6
dani :
๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚
2026-09-17 13:15:24
0
tiktok.nebojsatomic
ล one Flight Operationsโœˆ๏ธ :
๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚
2026-09-17 08:45:32
0
johnnycapeta
Dj Johnny :
๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚
2026-09-17 01:28:59
0
www.coringa2
LUCAS REIS :
๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚
2026-09-16 21:47:55
0
maria.santos87544
Maria Santos :
[Lรกgrimas de alegria][Lรกgrimas de alegria][Lรกgrimas de alegria][Lรกgrimas de alegria][Lรกgrimas de alegria][Lรกgrimas de alegria][Lรกgrimas de alegria][Lรกgrimas de alegria]
2026-09-17 22:09:44
0
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๐’๐š๐ฆ๐ž ๐ƒ๐š๐ฒ ๐–๐ก๐ž๐š๐ญ & ๐’๐ฉ๐ž๐ฅ๐ญ ๐’๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐๐š๐ ๐ฎ๐ž๐ญ๐ญ๐ž๐ฌ Letโ€™s start with laughing off the awkward moment sliding those off the peel realising they are too big for the baking sheet (and oven) and scoring these and failing miserably. ๐Ÿ˜‚  I should probably have just baked them without scoring. Not my proudest moment, but shit happens and Iโ€™m not one to tell you it doesnโ€™t or not post a reel because something goes wrong. What I will always tell you though is to develop and proof your dough well as with a strong internal dough structure and a proper fermentation your crumb will most likely forgive you and shine anyways no matter how awful the exterior looks. ๐Ÿ˜Œ Baguettes will probably forever be one of my biggest challenges (not looking at you panettone ๐Ÿซฃ) and Iโ€™ll probably never figure them out completely. It wonโ€™t prevent me from trying though and capture and take notes on every single one to learn and try again. ๐Ÿค“ ๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ 50% organic white spelt 50% T65 78% water 23.5% levain 2% salt ๐๐ซ๐จ๐œ๐ž๐ฌ๐ฌ 9:30 Mix water, levain and flour 10:00 Add salt and some kept water and mix well 10:30 1st coil fold 11:00 2nd coil fold 12:00 3rd coil fold 12:40 4th coil fold 13:40 5th coil fold 14:00 pre shape 15:00 final shape 15:00-16:30 rest in couche 15:45 preheat oven with steel or stone at max temp 16:30 score and bake at 240ยฐC top and bottom heat, 15min with steam and 10min without - - - #sourdough #baguette #doughtherapy #spelt #wheat #leavened #foryou
๐’๐š๐ฆ๐ž ๐ƒ๐š๐ฒ ๐–๐ก๐ž๐š๐ญ & ๐’๐ฉ๐ž๐ฅ๐ญ ๐’๐จ๐ฎ๐ซ๐๐จ๐ฎ๐ ๐ก ๐๐š๐ ๐ฎ๐ž๐ญ๐ญ๐ž๐ฌ Letโ€™s start with laughing off the awkward moment sliding those off the peel realising they are too big for the baking sheet (and oven) and scoring these and failing miserably. ๐Ÿ˜‚ I should probably have just baked them without scoring. Not my proudest moment, but shit happens and Iโ€™m not one to tell you it doesnโ€™t or not post a reel because something goes wrong. What I will always tell you though is to develop and proof your dough well as with a strong internal dough structure and a proper fermentation your crumb will most likely forgive you and shine anyways no matter how awful the exterior looks. ๐Ÿ˜Œ Baguettes will probably forever be one of my biggest challenges (not looking at you panettone ๐Ÿซฃ) and Iโ€™ll probably never figure them out completely. It wonโ€™t prevent me from trying though and capture and take notes on every single one to learn and try again. ๐Ÿค“ ๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ 50% organic white spelt 50% T65 78% water 23.5% levain 2% salt ๐๐ซ๐จ๐œ๐ž๐ฌ๐ฌ 9:30 Mix water, levain and flour 10:00 Add salt and some kept water and mix well 10:30 1st coil fold 11:00 2nd coil fold 12:00 3rd coil fold 12:40 4th coil fold 13:40 5th coil fold 14:00 pre shape 15:00 final shape 15:00-16:30 rest in couche 15:45 preheat oven with steel or stone at max temp 16:30 score and bake at 240ยฐC top and bottom heat, 15min with steam and 10min without - - - #sourdough #baguette #doughtherapy #spelt #wheat #leavened #foryou

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