@sabagama.bagama.o:

Sabagama Officiel 🇪🇦🇪🇺

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Friday 13 November 2026 21:43:10 GMT

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Traore Drissa :

Dani Silva est mieux que morino 🤣🥰😈

2026-11-13 21:49:26

8

ALHDJI GOURO CISSÉ DIALLo :

wly [Hilare]

2026-11-13 22:03:34

0

Ben le silencieux 🔕 :

réal à pris balle perdue

2026-11-13 21:46:36

13

M_DIARRA 🇲🇱 :

SABAGAMA LAISSE LE RÉAL MADRID 🤍🩵 FAUT PARLÉ NOTRE VICTOIRE 💪💪🇲🇱 SEULEMENT

2026-11-13 21:53:49

4

Soul 🇪🇺💶 :

Nous les Madeleine nous fatigue beaucoup 😁

2026-11-13 21:46:06

5

Toure🇲🇱🇨🇬🇨🇩 :

🤣🤣🤣🤣 je suis madrilène mais lui la il nous fatigue trop 🤣🤣🤣🤣

2026-11-13 21:50:25

6

Rodrigue :

avec Barcelone

2026-11-13 21:45:33

6

Doucouré ADC :

C’est vrai

2026-11-13 21:46:34

3

Maken J :

sa vie Barça entraîneur el coro

2026-11-13 22:04:44

0

Kalifa :

33333333333

2026-11-13 21:46:15

1

abassi :

Wly c’est vrai

2026-11-13 21:58:22

0

LIL15🇺🇲🇲🇱❤️ :

2026-11-13 21:51:06

1

Guindo AMADOU :

merci

2026-11-13 22:00:45

0

yakouba292 :

🥰🥰🥰🥰🥰🥰🥰

2026-11-13 22:01:11

0

S M K ❤️💙 :

😂😂😂😂

2026-11-13 21:52:33

0

user43225222757 :

😂😂

2026-11-13 21:44:54

0

Adama Bako :

2026-11-13 21:47:10

1

koutiala Rakitić j :

2026-11-13 21:47:38

0

Bebe Traoré 999 :

♥️♥️♥️

2026-11-13 21:47:20

0

Hamma Sangaré :

😂😂😂

2026-11-13 21:47:03

0

Mamadou dambele :

🥰🥰🥰🥰

2026-11-13 21:56:25

0

aboubacar :

😂

2026-11-13 21:47:03

0

Mr tranquille🥷🏿 :

Vos avis sur nouveau coach ????

2026-11-13 22:04:34

0

LadjiFofana :

888

2026-11-13 21:47:59

1

RICARDO 1ER :

2026-11-13 21:50:56

0

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Giá đỡ điện thoại ô tô

Giá đỡ điện thoại ô tô

✨Classic Artisan Recipe✨ This recipe is one of my most requested recipes and the most complimented on how beginner friendly it is… before we dive into all of our fun holiday recipes I wanted to share this with all of you, getting our bestow down we’ll just make all of our inclusions. It’s so much easier. If you’ve already made this recipe, drop a comment letting us know how easy….. or hard…. It was for you 🫶🏻🫶🏻 INGREDIENTS: • 325g water • 100g active starter • 485g bread flour (or high-protein AP flour) • 10g salt METHOD: 1️⃣ Mix Stir water + starter together. Add flour + salt and mix until no dry spots remain. Cover and rest 30 minutes - 1 hour (I do whatever works for me). 2️⃣ “Stretch and Folds” Do 3 rounds of “stretch & folds”… just create tension… resting 30 min between each. 3️⃣ Bulk ferment Place dough seam-side down, cover… use a glass cup or jar with water at room temperature and drop 15 g of shaped dough into that glass. When the dough is floating to the top and you have full bubbles on the side and top of your dough in the bowl it is ready to be shaped. 4️⃣ Shape + cold proof Shape into a log or a ball depending on banneton and place in a banneton lined with a floured liner. Cover and refrigerate overnight. 5️⃣Preheat In the morning, preheat oven to 450°F with your bread pan or dutch oven inside. Part 2: 6️⃣Preheat your oven to 450° with your Dutch oven in it. 7️⃣After cold proof Score + Turn dough onto floured parchment and score about 1 inch deep for that big spring. 8️⃣ Steam Add an ice cube to your hot DO (carefully!) and place the loaf inside. 9️⃣ Bake covered Bake 35 minutes, then uncover and bake 5-8 more. 🔟 Finish Remove loaf from Dutch Oven… remove parchment, and bake 5 more minutes directly on the rack. 1️⃣1️⃣ Check temp Internal temp should hit 210°F+. 1️⃣2️⃣ Cool Let it rest at least 1 hour before slicing. Share this recipe and follow so you don’t miss more! I’ll be dropping weekly recipes from now until the end of the year 🫶🏻🫶🏻.

✨Classic Artisan Recipe✨ This recipe is one of my most requested recipes and the most complimented on how beginner friendly it is… before we dive into all of our fun holiday recipes I wanted to share this with all of you, getting our bestow down we’ll just make all of our inclusions. It’s so much easier. If you’ve already made this recipe, drop a comment letting us know how easy….. or hard…. It was for you 🫶🏻🫶🏻 INGREDIENTS: • 325g water • 100g active starter • 485g bread flour (or high-protein AP flour) • 10g salt METHOD: 1️⃣ Mix Stir water + starter together. Add flour + salt and mix until no dry spots remain. Cover and rest 30 minutes - 1 hour (I do whatever works for me). 2️⃣ “Stretch and Folds” Do 3 rounds of “stretch & folds”… just create tension… resting 30 min between each. 3️⃣ Bulk ferment Place dough seam-side down, cover… use a glass cup or jar with water at room temperature and drop 15 g of shaped dough into that glass. When the dough is floating to the top and you have full bubbles on the side and top of your dough in the bowl it is ready to be shaped. 4️⃣ Shape + cold proof Shape into a log or a ball depending on banneton and place in a banneton lined with a floured liner. Cover and refrigerate overnight. 5️⃣Preheat In the morning, preheat oven to 450°F with your bread pan or dutch oven inside. Part 2: 6️⃣Preheat your oven to 450° with your Dutch oven in it. 7️⃣After cold proof Score + Turn dough onto floured parchment and score about 1 inch deep for that big spring. 8️⃣ Steam Add an ice cube to your hot DO (carefully!) and place the loaf inside. 9️⃣ Bake covered Bake 35 minutes, then uncover and bake 5-8 more. 🔟 Finish Remove loaf from Dutch Oven… remove parchment, and bake 5 more minutes directly on the rack. 1️⃣1️⃣ Check temp Internal temp should hit 210°F+. 1️⃣2️⃣ Cool Let it rest at least 1 hour before slicing. Share this recipe and follow so you don’t miss more! I’ll be dropping weekly recipes from now until the end of the year 🫶🏻🫶🏻.

Ça change la vie cette ceinture pour les règles #regle #endo #menstruation

Ça change la vie cette ceinture pour les règles #regle #endo #menstruation

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