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@wonder__mona

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Posted On: July 11th 2020, 05:58 am
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MORNING 🌻

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ellow, london 🥰
hoco🥂🥂
#LenaMiu 🥺🫂
Bupati Klaten, Hamenang Wajar Ismoyo, dibawa ke Gedung Merah Putih Komisi Pemberantasan Korupsi (KPK), Jakarta, setelah terjaring operasi tangkap tangan (OTT) terkait dugaan korupsi di lingkungan Pemerintah Kabupaten Klaten. Dilansir Kumparan, Jumat (16/10/2026), Hamenang tiba sekitar pukul 07.00 WIB bersama delapan orang lainnya, termasuk Kepala Perwakilan BPK Jawa Tengah. Hal yang menarik perhatian adalah sebuah tong berwarna biru yang turut diamankan penyidik. Menurut Juru Bicara KPK Budi Prasetyo, tong tersebut diduga digunakan bupati untuk menampung atau menyimpan uang hasil penerimaan yang sedang diselidiki. Dalam operasi ini, KPK juga menyita uang tunai sekitar Rp1,9 miliar sebagai barang bukti. KPK menduga perkara tersebut berkaitan dengan penerimaan uang oleh penyelenggara negara di lingkungan Pemkab Klaten, mulai dari pengadaan barang dan jasa, perizinan, upah pungut, hingga penerimaan dari sejumlah organisasi perangkat daerah (OPD). Penyidik juga mendalami dugaan pemberian uang dari bupati kepada oknum BPK terkait proses pemeriksaan atau audit pemerintah daerah. KPK menyatakan telah menetapkan tersangka setelah melakukan gelar perkara, tetapi belum mengumumkan identitas maupun jumlah tersangka sehingga status hukum Hamenang sebagai tersangka belum dapat dipastikan. Sebelumnya, saat dibawa dari Klaten pada Kamis (15/10/2026) malam, Hamenang sempat menyampaikan permintaan maaf. "Mohon saya dimaafkan kalau ada salah. Saya mengikuti proses hukum yang berlaku. Mohon maaf telah mengecewakan," ujarnya. Baca selengkapnya di nowdots.com atau klik ‘Read More’ di Instagram Story] - #nowdots
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! 🤍
A little BTS from my “ADHD” music video 💖🎬 This song will always have such a special place in my heart because it’s the song I wish I’d had growing up. 🥹🦋 Knowing it resonates with so many of you means everything to me 🥰 Watch the full “ADHD” music video on my YouTube channel! 🎶💕 #SlivingWithADHD #Unstoppable #ADHDAwarenessMonth 💫
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