{"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 paysan m\u00e9diterran\u00e9en","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"taU9gRvyqr\"><a href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-paysan-mediterraneen\/\">Pain paysan m\u00e9diterran\u00e9en<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/pain-paysan-mediterraneen\/embed\/#?secret=taU9gRvyqr\" width=\"600\" height=\"338\" title=\"&#8220;Pain paysan m\u00e9diterran\u00e9en&#8221; &#8212; SBC\" data-secret=\"taU9gRvyqr\" 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\/csm_Rezept_6_Mediterranes_Bauernbrot_1e08c826f3.jpg","thumbnail_width":800,"thumbnail_height":533,"description":"Recette du mois juin. Ebouillantage (2500\u202fg) 1000\u202fg de flocons de seigle grossiers1500\u202fg d\u2019eau Verser de l\u2019eau bouillante sur les flocons de seigle et m\u00e9langer bri\u00e8vement. Recouvrir d\u2019un film alimentaire et conserver au r\u00e9frig\u00e9rateur \u00e0 +5\u202f\u00b0C. P\u00e2te (18\u2009340\u202fg) 6000\u202fg de farine de froment 4003000\u202fg de farine de froment 7205700\u202fg d\u2019eau2500\u202fg d\u2019\u00e9bouillantage200\u202fg de levure de boulangerie100\u202fg de malt liquide (m\u00e9langer ensemble)200\u202fg d\u2019huile [&hellip;]"}