{"version":"1.0","provider_name":"SBC","provider_url":"https:\/\/swissbaker.ch\/fr\/","author_name":"azureart","author_url":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/author\/pixel-ahoi\/","title":"Baguettes aux \u00e9pices","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"vzXp0YhpWv\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/baguettes-aux-epices\/\">Baguettes aux \u00e9pices<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/baguettes-aux-epices\/embed\/#?secret=vzXp0YhpWv\" width=\"600\" height=\"338\" title=\"&#8220;Baguettes aux \u00e9pices&#8221; &#8212; SBC\" data-secret=\"vzXp0YhpWv\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/swissbaker.ch\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/03\/6-1-Rezept_Gewuerz-Baguette.jpeg","thumbnail_width":800,"thumbnail_height":448,"description":"\u00ab\u2009Bulletin\u2009\u00bb Richemont, mars\u202f 2020 Levain (5125\u202fg)1700\u202fg farine de froment 400800\u202fg farine de froment 7201985\u202fg eau450\u202fg levain-chef de froment, actif, parvenu \u00e0 maturit\u00e9190\u202fg m\u00e9lange ayurv\u00e9dique d\u2019\u00e9pices pour pains Brasser le levain-chef dans l\u2019eau, m\u00e9langer avec la farine, p\u00e9trir en une p\u00e2te souple. Temp\u00e9rature souhait\u00e9e\u2009: 26\u2009\u2013\u200927\u202f\u00b0C. Placer dans un r\u00e9cipient plus haut que large. Laisser fermenter \u00e0 couvert \u00e0 temp\u00e9rature ambiante pendant [&hellip;]"}