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@thebayoutlet: Saturday Mega Sale Boot Night . Jion our Live NOW !!! Ankle , calf , knee , thigh boots All £15 a pair or 2 pairs for £25 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉

thebayoutlet
thebayoutlet
Open In TikTok:
Region: GB
Saturday 17 August 2024 18:10:12 GMT
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No Watermark .mp4 (2.09MB) No Watermark(HD) .mp4 (1.48MB) Watermark .mp4 (2.18MB) Music .mp3

Comments

iizzieonlineincome
Izzie | Online Income :
do you have wedges ankle boots leather
2025-03-17 23:47:15
1
iizzieonlineincome
Izzie | Online Income :
do you do ankle boots wedges
2025-03-18 01:07:30
1
rhiannapowellxx
Rhiannapowell :
😍😍😍
2025-02-26 21:37:26
1
maniiforyou
maniforyou :
do you still have boots?
2024-09-14 11:50:58
1
emmaparkerwelch
emmaparkerwelch :
how much a cream tall boots xx
2024-09-01 14:27:20
0
jackieandteddy369
Raspberry Rebel :
Will you be getting any of the gold and silver boots with the zip which are similar to the DMs ? 🤔
2024-08-17 18:19:24
0
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Other Videos

literalmente soy yo jajaja
literalmente soy yo jajaja
#foryou #fypシ
#foryou #fypシ
Conteúdo!?
Conteúdo!?
RECIPE BELOW ⬇️ I freeze slices and put in toaster before eating! So good! 🧂 Ingredients • 500g (3 ⅓ cups) bread flour • 280g (1 ⅙ cups) warm water • Optional: replace 60g water with ¼ cup milk for extra softness • 100g (½ cup) active sourdough starter (fed and bubbly) • 30g (2 tbsp) unsalted butter, softened • 25g (2 tbsp) sugar or honey • 10g (1 ¾ tsp) salt 👩‍🍳 Instructions Evening (Mix + Bulk Ferment) • Mix all ingredients in a large bowl until just combined. • Let rest 30 minutes (autolyse). • Optionally perform 2–3 stretch & folds every 30 minutes. • Cover and let rise at room temperature for 8–10 hours (until doubled). Next Morning (Shape + Final Rise) • Lightly flour surface and shape dough into a log. • Place dough into a greased 9x5-inch loaf pan. • Let rise 2–4 hours until puffy and about 1 inch above the rim. • Optional: refrigerate overnight and bake straight from fridge. #bread #Recipe #sourdough #foryourpage
RECIPE BELOW ⬇️ I freeze slices and put in toaster before eating! So good! 🧂 Ingredients • 500g (3 ⅓ cups) bread flour • 280g (1 ⅙ cups) warm water • Optional: replace 60g water with ¼ cup milk for extra softness • 100g (½ cup) active sourdough starter (fed and bubbly) • 30g (2 tbsp) unsalted butter, softened • 25g (2 tbsp) sugar or honey • 10g (1 ¾ tsp) salt 👩‍🍳 Instructions Evening (Mix + Bulk Ferment) • Mix all ingredients in a large bowl until just combined. • Let rest 30 minutes (autolyse). • Optionally perform 2–3 stretch & folds every 30 minutes. • Cover and let rise at room temperature for 8–10 hours (until doubled). Next Morning (Shape + Final Rise) • Lightly flour surface and shape dough into a log. • Place dough into a greased 9x5-inch loaf pan. • Let rise 2–4 hours until puffy and about 1 inch above the rim. • Optional: refrigerate overnight and bake straight from fridge. #bread #Recipe #sourdough #foryourpage
@morganrasson #friends #fypシ #virall #girls
@morganrasson #friends #fypシ #virall #girls
#paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii
#paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii

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