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Duda Rezende 🍒

@dudaredz

3 days ago
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Posted On: October 14th 2026, 08:10 pm
Sou fã de tudo que facilita minha vida e Tampax Liberdade Total virou um aliado na minha rotina💙 Mais conforto, praticidade e confiança pra viver meus dias, inclusive menstruada!
#tampax_c897 #MenstruacaoSemBOSoComTampax #publi #tampaxliberdadetotal
Comments (10)
gabrielmatsuda_ 3 days ago

gabrielmatsuda_

✍🏻✍🏻✍🏻

brunamocoli 3 days ago

brunamocoli

👏👏👏

whoisgrazii 3 days ago

whoisgrazii

Bem garoutas 💅

whoisgrazii 3 days ago

whoisgrazii

Facilita muito, acho tudo que a embalagem é fofinha

laisbessa 3 days ago

laisbessa

eu amoooo 😍😍😍

More posts

10 HOURS vs. 17 HOURS. SAME DOUGH. 👀 Same batch of dough. Same mixing. Same coil folds. Same bulk fermentation. Same shaping. Same dough temperature. Same bannetons. Etc. The ONLY difference? Cold proofing time. One loaf spent 10 hours in the fridge, while the other spent 17 hours. I’m going to be truthful here. Of all the variables I’ve spent countless hours obsessing over, cold proofing was never really one of them. 😂💀 I was so dialed in on everything else… Starter health, gluten development, coil folds, bulk fermentation, shaping… But cold proofing? I’d typically just bake when I woke up. Not because I thought it was the ideal time, but simply because it worked with my schedule. So, over the past couple of weeks, I decided to have a little fun experimenting with different cold proofing times. And let me tell you, it did NOT disappoint. Now, does that mean 17 hours is automatically better than 10? Absolutely not. There are so many factors at play, including how far you’ve pushed your bulk fermentation before that dough even makes it into the fridge. So here’s my challenge to YOU! Take one of your favorite recipes and experiment. Keep your variables as consistent as possible. Same flour, hydration, levain, mixing, folds, bulk fermentation, shaping, and refrigerator temperature. (Please check your actual fridge temp, I think people have much warmer fridges than they realize!) Change ONE thing. In this case, your cold proofing time. Then compare your results! The crumb, the structure, the oven spring, the texture, and the flavor. Because sometimes the best way to understand your dough isn’t to follow another recipe. It’s to get curious about your own. Happy experimenting, friends! 🤍
Эстакады пройдут по улицам Шакшак Жанибека-Станционная, Дощанова-Достык, Тәуелсіздік-Доненбаевой. Первую эстакаду, которую начнут строить, пройдет по Дощанова–Достык. – Этот проект который будет реализован в первую очередь, второй проект Тәуелсіздік и Доненбаева. Мы разрабатываем Генплан, в котором уже презентовали эстакады. Вторая эстакада пройдёт сверху. Уже нужно занимается необходимой документацией, в первую очередь начать с изъятия земель под строительство новых путепроводов, – такое поручение дал аким Костаная Марат Жундубаев. На аппаратном совещании также было отмечено, что для разгрузки микрорайона Береке начата разработка проекта по реконструкции ул. К.Доненбаевой в границах улиц Станционная-Узкоколейная. Здесь планируется расширение проезжей части с двух полос на четыре, протяженность составит 3,7 км. Реализация проекта запланирована на 2027-2028 годы при выделении необходимых бюджетных средств.
@falgunipathak12 is the queen 👑 of Garba
الرحمن يحفظك بحق علي ❤️‍🩹
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