{"id":10,"date":"2005-12-29T17:49:00","date_gmt":"2005-12-30T01:49:00","guid":{"rendered":"http:\/\/www.jennifer.ostinata.com\/?p=10"},"modified":"2005-12-29T17:49:00","modified_gmt":"2005-12-30T01:49:00","slug":"tres-baguettes","status":"publish","type":"post","link":"http:\/\/www.jennifer.ostinata.com\/?p=10","title":{"rendered":"tres baguettes"},"content":{"rendered":"<p>Today&#8217;s project is to fashion baguettes.  Actually, this was a two-day affair because I first had to make the pate fermentee.  This is a mixture of flour, salt, yeast, and water that gets a day&#8217;s headstart in order to imbue the bread with more flavor. Here is how it looks after a day of fermenting and just before it is incorporated into the main dough:<\/p>\n<p><a href=\"http:\/\/photos1.blogger.com\/hello\/149\/9134\/1024\/DSC_0033.0.jpg\"><img decoding=\"async\" class=\"phostImg\" src=\"http:\/\/photos1.blogger.com\/hello\/149\/9134\/400\/DSC_0033.0.jpg\" border=\"0\" \/><\/a><br \/>pate fermentee<\/p>\n<p>My baguettes are quite pale in color.  I believe that is because I used organic flour. The book says to add in some sort of barley additive if using organic flour to give it a darker color.  Hrrrmph.  Same ol&#8217; story.  I don&#8217;t happen to have barley whatchamacallit;  fer cryin&#8217; out loud, I thought I was pretty hot stuff for having organic flour!<\/p>\n<p><a href=\"http:\/\/photos1.blogger.com\/hello\/149\/9134\/1024\/DSC_0039.jpg\"><img decoding=\"async\" class=\"phostImg\" src=\"http:\/\/photos1.blogger.com\/hello\/149\/9134\/400\/DSC_0039.jpg\" border=\"0\" \/><\/a><br \/>as the well-known French pirate Pepe le-Pop-Eye might say, &#8220;moi baguettes&#8221;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today&#8217;s project is to fashion baguettes. Actually, this was a two-day affair because I first had to make the pate fermentee. This is a mixture of flour, salt, yeast, and water that gets a day&#8217;s headstart in order to imbue the bread with more flavor. Here is how it looks after a day of fermenting &hellip; <\/p>\n<p class=\"link-more\"><a href=\"http:\/\/www.jennifer.ostinata.com\/?p=10\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;tres baguettes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"bgseo_title":"","bgseo_description":"","bgseo_robots_index":"","bgseo_robots_follow":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-10","post","type-post","status-publish","format-standard","hentry","category-baking"],"_links":{"self":[{"href":"http:\/\/www.jennifer.ostinata.com\/index.php?rest_route=\/wp\/v2\/posts\/10","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.jennifer.ostinata.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.jennifer.ostinata.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.jennifer.ostinata.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.jennifer.ostinata.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10"}],"version-history":[{"count":0,"href":"http:\/\/www.jennifer.ostinata.com\/index.php?rest_route=\/wp\/v2\/posts\/10\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.jennifer.ostinata.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.jennifer.ostinata.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.jennifer.ostinata.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}