{"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":"Pain complet d\u2019amidonnier aux pommes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"aLetImGTSg\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-complet-damidonnier-aux-pommes\/\">Pain complet d\u2019amidonnier aux pommes<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-complet-damidonnier-aux-pommes\/embed\/#?secret=aLetImGTSg\" width=\"600\" height=\"338\" title=\"&#8220;Pain complet d\u2019amidonnier aux pommes&#8221; &#8212; SBC\" data-secret=\"aLetImGTSg\" 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\/Rezept_Emmerbrot-PA1.jpg","thumbnail_width":600,"thumbnail_height":600,"description":"\u00ab\u2009Bulletin\u2009\u00bb Richemont, ao\u00fbt\u202f2017 \u00c9bouillantage d\u2019amidonnier (2850\u202fg) 950\u202fg farine compl\u00e8te d\u2019amidonnier1900\u202fg eau bouillante Cuire l\u2019eau et m\u00e9langer avec la farine compl\u00e8te d\u2019amidonnier sans former de grumeaux. Laisser refroidir compl\u00e8tement en chambre froide \u00e0 5\u202f\u00b0C avant l\u2019utilisation. Levain-chef d\u2019amidonnier (3050\u202fg) 1450\u202fg eau150\u202fg levain-m\u00e8re\u2009; diluer dans l\u2019eau pendant env. 5 min.1450\u202fg farine compl\u00e8te d\u2019amidonnier\u2009; ajouter et m\u00e9langer Pointage\u2009: laisser fermenter dans une bassine [&hellip;]"}