{"id":677,"date":"2015-11-16T02:48:26","date_gmt":"2015-11-16T02:48:26","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/11\/16\/20151115orange-and-chocolate-sweet-bread\/"},"modified":"2015-11-16T02:48:26","modified_gmt":"2015-11-16T02:48:26","slug":"20151115orange-and-chocolate-sweet-bread","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/11\/16\/20151115orange-and-chocolate-sweet-bread\/","title":{"rendered":"Orange and chocolate sweet bread"},"content":{"rendered":"

For a rainy morning there is nothing better than a hot sweet bread just out of the oven. It’s been some time since I haven’t baked, but this rainy weekend was just the perfect moment to start again and go with some new originsl recipes. I also bought some new sourdough and natural yeast and I’m really happy with the result. <\/p>\n

So for this first bread I wanted something sweet and fruity for breakfast so I used candied orange peels (recipe tomorrow!) and dark chocolate chips. For one bread I used 170g of whole wheat flour, 110g of water, 3g of natural yeast, 8g of dry sordough, 4g of salt, 40g of brown caster sugar, half a cup of candied orange peel and one table spoon of dark chocolate chips. I kneaded well until soft and smooth, then let it prove for 5hours (temperature is not really high in the house now). I then made two long sticks that I rolled together, I wanted to make breeds with it but reslized that 3 sticks wouldn’t be good. Then it prove the rest of the night and I baked it jn the morning, 10min at 230deg, then 20min at 210deg. I like to eat bread right out from the oven, so we had our breakfast right away.<\/p>\n

And you know what?! The Parisian sister is back on tracks! Yeah!<\/p>\n

\"\"\/<\/p>\n","protected":false},"excerpt":{"rendered":"

For a rainy morning there is nothing better than a hot sweet bread just out of the oven. It’s been some time since I haven’t baked, but this rainy weekend was just the perfect moment to start again and go with some new originsl recipes. I also bought some new sourdough and natural yeast and… Continue Reading →<\/a><\/p>\n","protected":false},"author":2,"featured_media":679,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[463,359,367,364],"tags":[216,190,221,22,21,191,420,12,461],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/677"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=677"}],"version-history":[{"count":0,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/677\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=677"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}