{"id":4226,"date":"2014-08-30T10:34:41","date_gmt":"2014-08-30T08:34:41","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4226"},"modified":"2014-08-30T10:35:23","modified_gmt":"2014-08-30T08:35:23","slug":"recipe-milk-bread-dough","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/enriched-yeast-doughs\/recipe-milk-bread-dough","title":{"rendered":"Recipe: Milk bread dough"},"content":{"rendered":"<p>A pastry chef in a bakery\u00a0is often responsible for <strong><em>viennoiseries<\/em> <\/strong>as well. <em>Viennoiseries<\/em> are products <strong>halfway between bread and pastry<\/strong>, like brioches or croissants.<\/p>\n<p><strong>Milk breads<\/strong> are also part of this category\u00a0and they are probably <strong>the easiest <em>viennoiserie<\/em><\/strong> you can make.<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4227\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough.jpg\" alt=\"Recipe-Milk-bread-dough\" width=\"640\" height=\"427\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough.jpg 640w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>The procedure to make milk bread is<strong> quite similar to that of\u00a0brioches<\/strong>, with the following differences:<\/p>\n<ul>\n<li>The addition of <strong>milk<\/strong> (oh really?)<\/li>\n<li><strong>Less butter<\/strong>: the dough is therefore easier to handle and knead (and less caloric of course)<\/li>\n<\/ul>\n<p>Like brioches, milk breads can come in different sizes and shapes, although the most common\u00a0ones are:<\/p>\n<ul>\n<li><strong>Round burger buns<\/strong><\/li>\n<li>Navettes (small, baguette-shaped breads)<\/li>\n<\/ul>\n<h3 style=\"font-weight: normal !important; color: #555555;\">So how to make milk bread?<\/h3>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough03.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4222\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough03.jpg\" alt=\"Recipe-Milk-bread-dough03\" width=\"640\" height=\"427\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough03.jpg 640w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough03-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p style=\"color: #555555;\">Milk breads\u00a0are made by <strong>incorporating soft butter into a thick dough<\/strong> obtained by kneading flour, yeast, sugar, salt, milk and eggs together.<\/p>\n<p>The same indications used for brioches are valid here as well. The\u00a0dough contains a good amount of fat, which<strong> loosens gluten strands <\/strong>(and therefore makes it difficult for an elastic dough to form): for this reason,<strong>\u00a0milk breads\u00a0must be made with a strong flour\u00a0<\/strong>in order to\u00a0<strong>compensate the action of the butter<\/strong>.<\/p>\n<p>Strong flour have a<strong>\u00a0high \u201cW\u201d<\/strong>, a technical parameter which is usually never mentioned in supermarket flours: as a rule of thumb, you can opt for a\u00a0<strong>high-protein flour<\/strong>, or bread flour, or, best of all, the so-called<strong>\u201cManitoba\u201d flour<\/strong>\u00a0<em>(\u201cfarine de gruau\u201d in French)<\/em>.<\/p>\n<p>Finally,\u00a0to handle products like milk breads, there are <strong>a few things you should know on\u00a0<a style=\"color: #d73a36;\" title=\"Yeast \u2013 It\u2019s alive!\" href=\"http:\/\/www.roadtopastry.com\/blog\/ingredients\/yeast-its-alive\">yeast<\/a><\/strong>.<\/p>\n<h3 style=\"font-weight: normal !important; color: #555555;\">What are the steps to make a milk bread?<\/h3>\n<p style=\"color: #555555;\">Milk breads are\u00a0classified as \u201c<strong>enriched yeast doughs<\/strong>\u201c, so\u00a0the procedure to make\u00a0other doughs containing yeast applies:<\/p>\n<p style=\"color: #555555;\"><a class=\"hasimg\" style=\"color: #d73a36;\" href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Enriched-yeast-dough-steps.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3774\" title=\"Recipe: Brioche dough\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Enriched-yeast-dough-steps.jpg\" alt=\"Enriched yeast dough steps Recipe: Brioche dough\" width=\"931\" height=\"90\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Enriched-yeast-dough-steps.jpg 931w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Enriched-yeast-dough-steps-300x29.jpg 300w\" sizes=\"auto, (max-width: 931px) 100vw, 931px\" \/><\/a><\/p>\n<ol style=\"color: #555555;\">\n<li><strong>Knead<\/strong>\u00a0the basic dough<\/li>\n<li>\u201c<strong>Enrich<\/strong>\u201d it with the soft butter<\/li>\n<li><strong>Ferment<\/strong>\u00a0at room temperature until doubled in size (first \u201crise\u201d) for about an hour or 12 hours in the fridge<\/li>\n<li>\u201c<strong>Punch<\/strong>\u201d the dough to extract all gases<\/li>\n<li><strong>Portion<\/strong>\u00a0the dough and form the desired shapes<\/li>\n<li><strong>Proof<\/strong>\u00a0at room temperature until doubled in size (second \u201crise\u201d) before baking, around 2 hours<\/li>\n<\/ol>\n<p style=\"color: #555555;\">Only step 1-4 are covered in this basic recipe. The remaining steps will be handled in the specific posts for each type of milk bread.<\/p>\n<p style=\"color: #555555;\"><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough06.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4225\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough06.jpg\" alt=\"Recipe-Milk-bread-dough06\" width=\"640\" height=\"427\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough06.jpg 640w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough06-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<h3 style=\"font-weight: normal !important;\">Remarks about temperature<\/h3>\n<p><strong>Temperature<\/strong>\u00a0(of the ingredients and of the room) is very important and it\u00a0<strong>affects the rise<\/strong>\u00a0of the dough.<\/p>\n<p>To cut a long story short, here a few considerations to keep in mind while working with milk breads:<\/p>\n<ul>\n<li>The ingredients should all be at\u00a0<strong>room temperature<\/strong><\/li>\n<li>The\u00a0<strong>dough should reach 24\u00b0C<\/strong>\u00a0at the end of kneading and before fermenting. If it is warmer, store it right away into the freezer for a few minutes, until it reaches 24\u00b0C.<\/li>\n<li>To\u00a0<strong>accelerate the fermentation<\/strong>\u00a0(or in case your room is very cold), you can place the dough in a covered bowl inside the oven (make sure it is turned off of course!). You can keep\u00a0the oven at 35\u00b0C maximum, but not higher, otherwise the butter will melt.<\/li>\n<li>Usually, \u201croom temperature\u201d means around 22\u00b0C.\u00a0<strong>In summer, the fermentation will be faster<\/strong>, and in winter it will be slower. In any case, there should\u00a0<strong>never be any current of air<\/strong>\u00a0during the fermentation and\u00a0<span class=\"glossaryLink\" title=\"Glossary: Proofing\" data-tooltip=\"For leavened goods (e.g. yeast doughs such as brioches...), proofing is the last dough-rise step before baking. It usually involves having the shaped dough sit at room temperature (27\u00b0-32\u00b0 is ideal) until it doubles in volume.\">proofing<\/span>\u00a0phases.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"gmc-recipe\" id=\"gmc-print-4205\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\" style=\"\">\n                        <meta property=\"og:site_name\" content=\"https:\/\/www.roadtopastry.com\" \/>\n                <h2 class=\"gmc-recipe-title \" itemprop=\"name\">Milk bread dough<\/h2>\n    <div class=\"gmc-print-area\">\n                \n            <a class=\"gmc-print-options gmc-print-hidden\" href=\"#\" id=\"gmc-print-options-4205\"><img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/plugins\/getmecooking-recipe-template\/images\/print.png\" title=\"\" alt=\"\" \/>Print recipe<\/a>\n            <ul class=\"gmc-print-options-box\" id=\"gmc-print-options-box-4205\" style=\"display:none\">\n                                            <li>\n                        <a class=\"gmc-print-full gmc-print-hidden\" href=\"#\" id=\"gmc-print-full-4205\">\n                          Print with all photos                        <\/a>          \n                    <\/li>                                                    <li>\n                    <a class=\"gmc-print-text gmc-print-hidden\" href=\"#\" id=\"gmc-print-text-4205\">\n                        Print text only                      <\/a>        \n                <\/li>      \n            <\/ul>        <\/div>\n    <div class=\"gmc-clear-both\">\n    <\/div>\n    <div class=\"gmc-recipe-main-photo\">\n        <a class=\"\" href=\"\" rel=\"\">\n                  <\/a>  \n    <\/div>      <table class=\"gmc-recipe-summary no-main-photo\">\n                                                                                                                                                                                                        \n    <\/table>    \n                <div class=\"gmc-recipe-ingredients\">\n            <h2 class=\"gmc-recipe-subtitle\">\n                Ingredients            <\/h2>\n            \n                <table class=\"ingredients\">\n                                <tbody>\n                    \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">10g                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Fresh yeast                                        <\/td>\n                                    <\/tr>\n                                \n                        \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">115g                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Milk                                        <\/td>\n                                    <\/tr>\n                                \n                        \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">250g                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Pastry flour                                        <\/td>\n                                    <\/tr>\n                                \n                        \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">30g                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Granulated sugar                                        <\/td>\n                                    <\/tr>\n                                \n                        \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">1 teaspoon                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Salt                                        <\/td>\n                                    <\/tr>\n                                \n                        \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">1                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Egg                                        <\/td>\n                                    <\/tr>\n                                \n                        \n                                                \n                            <!--<li class=\"gmc-ingredient-list-item\" itemprop=\"ingredients\"><\/li>  -->\n                            \n                                    <tr>    \n                                        <td class=\"amount\">115g                                        <\/td>\n                                        <td class=\"ingredient\" class=\"ingredient-list-item\" itemprop=\"ingredients\">Unsalted butter (room temperature)                                        <\/td>\n                                    <\/tr>\n                                \n                                        <\/tbody>\n                            <\/table>              \n                        <\/div>          <div class=\"gmc-recipe-steps\">\n            <h3 class=\"gmc-recipe-subtitle\">\n            Directions            <\/h3>            \n                                                <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough01.jpg\" rel=\"gmc-recipe-4205\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough01-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough01-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough01.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        1                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Dissolve the yeast in 30g of room temperature milk, then place the mixture with the remaining milk in a mixing bowl. Add the flour on top, the egg and then place the sugar and salt on opposite sides of the bowl.                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough02.jpg\" rel=\"gmc-recipe-4205\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough02-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough02-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough02.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        2                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Knead for a few minutes at low speed with the hook attachment until you obtain a semi-smooth thick dough                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough03.jpg\" rel=\"gmc-recipe-4205\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough03-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough03-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough03.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        3                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Add the softened diced butter and knead by hand to incorporate it or keep on kneading at low speed and add the butter dice one by one                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough04.jpg\" rel=\"gmc-recipe-4205\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough04-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough04-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough04.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        4                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Keep on kneading until the dough is elastic, smooth, and detaches from the sides of the bowl (i.e. it \"cleans\" the bowl). You can perform the windowpane test by stretching the dough with two hands: if it doesn't tear apart, it's ready, otherwise keep on kneading.                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough05.jpg\" rel=\"gmc-recipe-4205\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough05-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough05-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough05.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        5                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">Make a ball out of the dough and place it to rise in a bowl covered with plastic wrap<br \/>\r\n(Optional: before this step, check the temperature of the dough; it should be around 24\u00b0, if it is sensibly higher, store the dough for a few minutes in the freezer until it reaches 24\u00b0, the ideal temperature for an optimal rising)                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                                           <!--<tr>\n                        <td>-->\n                                                              <!--<td>-->\n\n                                <div id=\"gmc-step-list-title-wide\" class=\"stepBlock\">\t\n                                    <div class=\"stepImage\">\n                                        <a class=\"\" href=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough06.jpg\" rel=\"gmc-recipe-4205\">\n                                            <img decoding=\"async\" src=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough06-300x200.jpg\" class=\"gmc-step-photo wp-post-image\" alt=\"\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough06-300x200.jpg 300w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/Recipe-Milk-bread-dough06.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                                        <\/a>\n                                    <\/div>\n                                    <div class=\"stepNumber\">\n                                        6                                    <\/div>\n                                    <div class=\"gmc-step-desc\" itemprop=\"recipeInstructions\">One the dough has properly risen, \"punch\" it (or simply press it) a few times to let the fermentation gases escape. Then cover in plastic wrap and store in the refrigerator for at least 2 hours, or better overnight.                                    <\/div> \n                                <\/div>                         <!--<\/td>\n                    <\/tr>-->\n                               <\/div>\n    \t\n\t\t\t\n\t\n\t\t\t  \n\t\n\t\t\t<div class=\"notes\">\n\t\t\t\t<h3 class=\"gmc-recipe-subtitle\">Note<\/h3>    \t\t<ul style=\"color: #555555;\">\n<li>All the ingredients should be at room temperature, especially the butter which should be very soft (take it out of the fridge at least 2 hours before using)<\/li>\n<li>The sugar and salt should never enter in direct contact with the yeast to avoid \"killing\" it<\/li>\n<\/ul>\n<\/div>                \n\n<\/div>\n\n    \n","protected":false},"excerpt":{"rendered":"<p>A pastry chef in a bakery\u00a0is often responsible for viennoiseries as well. Viennoiseries are products halfway between bread and pastry, like brioches or croissants. Milk breads are also part of this category\u00a0and they are probably the easiest viennoiserie you can make. The procedure to make milk bread is quite similar to that of\u00a0brioches, with the<\/p>\n","protected":false},"author":1,"featured_media":4225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[229],"tags":[553,552,213,691,554,495,551,555,127,494,386],"class_list":["post-4226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enriched-yeast-doughs","tag-buns","tag-burger-buns","tag-butter","tag-enriched-yeast-doughs","tag-hamburger","tag-manitoba-flour","tag-milk-bread","tag-strong-flour","tag-traditional","tag-viennoiseries","tag-yeast"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/4226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=4226"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/4226\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/4225"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=4226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=4226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=4226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}