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@liviesssrd1: #georgerussell #maxverstappen #fyp #viral #pov

݂۫   ͜  ✿ຼ͏ 𝓥ιֹჩִ֠🦌· ᩧ ֺ
݂۫   ͜  ✿ຼ͏ 𝓥ιֹჩִ֠🦌· ᩧ ֺ
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Tuesday 22 September 2026 23:43:10 GMT
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lana_del1998
𝒢𝒾ℴ𝓋𝒶𝓃𝓃𝒶👾 :
MANO TO MORRENDO
2026-09-23 00:52:55
3
freitassza
L¡ce 🏎️ :
EU TO MORRENDO
2026-09-23 00:50:18
3
bibi_molloy
ִ bibi ⁽ᵍⁱᵇˢⁱᵉ ᵍᶠ⁾ ’ ۶ৎ :
EITCHAAA COMO O MC MAX É TEIMOSO
2026-09-23 03:16:32
2
by_nicksx
𝗡ᩙ𝗜᳟́𝗖 ҉𝗢ᩘ𝗟᪾ᩧ𝗔᷐𝗦ᮬᰲ :
KAKAKAKAKAKAKA NUNCA ESPERAVA VER ISSO
2026-09-23 01:50:54
2
karoll_guedes4
Karoll_Guedes :
EU NÃO TÔ VENDO ISSO KAKAKAKAKAK
2026-09-23 03:43:43
1
pufsoo
愛 ρυƒѕ :꣓ :
vcs são rapidos ein sksksk
2026-09-23 05:10:33
0
lena_garzeri
Lena🎭 :
2026-09-23 00:06:01
1
scuderiakim
Kim¹² :
2026-09-22 23:51:34
3
bibi_molloy
ִ bibi ⁽ᵍⁱᵇˢⁱᵉ ᵍᶠ⁾ ’ ۶ৎ :
MTO ELES MDS
2026-09-23 03:17:51
1
s.mais.uma2
Só mais uma :
2026-09-22 23:46:51
2
not_claryzz4
† clary ♱ :
MANO EU TO PASSANDO MAL KAKAKAKAKAKAKAKAAKA MUITO REAL
2026-09-23 03:28:39
0
bibi_molloy
ִ bibi ⁽ᵍⁱᵇˢⁱᵉ ᵍᶠ⁾ ’ ۶ৎ :
TO MORRENDO KKKKKKKKKKKK
2026-09-23 03:15:56
0
bibi_molloy
ִ bibi ⁽ᵍⁱᵇˢⁱᵉ ᵍᶠ⁾ ’ ۶ৎ :
A CRIATIVIDADE KKKKKKKKKKKK
2026-09-23 03:17:11
0
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I mixed up three classic sourdough loaves, worked through my stretch and folds, and now it’s time to let the dough do the rest. Sourdough is all about patience..every starter and every kitchen is a little different, so I always watch the dough instead of the clock. Come back for Part 2 when it’s time to shape these loaves! Classic Artisan Sourdough Loaf (1 Loaf) 350 g room temperature water 100 g active sourdough starter 450-500 g bread flour 10 g fine sea salt Mix the water, starter, flour, and salt until a shaggy dough forms. Let the dough rest for 1 hour. Do your first stretch and fold. Let the dough rest for 30 minutes. Do your second stretch and fold. Let the dough rest for 30 minutes. Do your first coil fold. Let the dough rest for 30 minutes. Do your second coil fold. Let the dough bulk ferment until it has increased by about 50–60%. Shape the dough into a tight round loaf and place it in a floured banneton. #sourdough #sourdoughbread #breadtok #artisanbread #homebaker
I mixed up three classic sourdough loaves, worked through my stretch and folds, and now it’s time to let the dough do the rest. Sourdough is all about patience..every starter and every kitchen is a little different, so I always watch the dough instead of the clock. Come back for Part 2 when it’s time to shape these loaves! Classic Artisan Sourdough Loaf (1 Loaf) 350 g room temperature water 100 g active sourdough starter 450-500 g bread flour 10 g fine sea salt Mix the water, starter, flour, and salt until a shaggy dough forms. Let the dough rest for 1 hour. Do your first stretch and fold. Let the dough rest for 30 minutes. Do your second stretch and fold. Let the dough rest for 30 minutes. Do your first coil fold. Let the dough rest for 30 minutes. Do your second coil fold. Let the dough bulk ferment until it has increased by about 50–60%. Shape the dough into a tight round loaf and place it in a floured banneton. #sourdough #sourdoughbread #breadtok #artisanbread #homebaker

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