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@solomarco_369: Jalan pintas dari Kota Solo ke Kabupaten Sukoharjo bisa membantu jika ada kemacetan dijalan raya, solusi lewat kampung Losari tembus Mojo #jalanpintas #jalanpulang #exploresolo #jalantembus #jalansolo

Solo Mart
Solo Mart
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Region: ID
Friday 02 October 2026 02:34:42 GMT
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Comments

kapanlagiya58
Gondrong :
cobo ssko awal
2026-10-02 14:12:50
0
ari.setianan
ARI SETIANAN :
sayang nya bnyk rongsok2 ya
2026-10-02 12:50:23
1
user2278480345622
user2278480345622 :
jalan alternatif semanggi ke mojo
2026-10-02 13:35:25
1
nurinyeha
Nurin's :
waahh perli d cb klo pas pulkam nih
2026-10-02 11:19:08
0
cunongcu47
ngko e1985 :
jembatan mojo
2026-10-02 13:57:38
0
izur_ant
izur :
ini td start nya dari solo daerah endi kak?
2026-10-02 08:59:00
0
psfc1923
psfc23 :
spot nyore karo nonton volly
2026-10-02 10:56:48
0
bengbeng_234567
Bambang Muryanto :
Aku pernah nyoba sekali lewat jalan itu 🥰
2026-10-02 10:34:03
0
srie1324
tanti :
aku pernah lewat depan terminal palur ke selatan trus bekonang ke timur pertigaan zidan ke selatan
2026-10-02 13:34:26
0
maspunjul86
maspunjul86 :
😳😳😳
2026-10-02 09:50:34
0
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loaf it or leave it ep. 7 🍫🥐 chocolate croissant sourdough! this one was SO soft and buttery and the flavor was so good. the crumb was a little tighter than i wanted, so now i’m curious what would happen if i cold proofed it overnight and baked it in a dutch oven. i think we might need a round two 👀 but for this one… we loaf it. What do you think? recipe below ↓ chocolate croissant sourdough dough 345 g water 125 g active sourdough starter 1 tsp vanilla bean paste 475 g bread flour 10 g fine sea salt inclusions 113 g unsalted butter, frozen 1 ghirardelli 60% cacao bittersweet chocolate baking bar - 113.5 g, chopped mix the water, starter and vanilla bean paste. add the flour and salt and mix until combined. cover and rest for 1 hour. do one plain stretch and fold. freeze the butter until very firm, then grate it on the large holes of a box grater. return the grated butter to the freezer until ready to use. about 30 minutes after the first fold, gently stretch out the dough. layer in the frozen grated butter and chopped chocolate, folding the dough over the inclusions as you go. continue with gentle stretch and folds only until the dough has good strength and resistance. once the dough feels smooth, elastic and strong, stop handling it. let bulk ferment until puffy, jiggly and risen about 50-60%. gently shape and place into a loaf tin. cover and cold proof overnight. bake at 425°f until the center reaches about 205°f. cool before slicing. #s#sourdoughs#sourdoughbreads#sourdoughrecipec#chocolatecroissantloafitorleaveit
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