[{"data":1,"prerenderedAt":40},["ShallowReactive",2],{"category-beginner-recipes":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},380,"Beginner Recipes","beginner-recipes","👨‍🍳","#4CAF50",false,[12,24,32],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1007152,"fk335e","iV3zf-tBFyg","4-Ingredient No-Knead Baguette Using Cold Water and a 12-Hour Fridge Rest","A beginner-friendly, no-knead French baguette recipe using just 4 ingredients and a cold water method for slow fermentation. The dough rests in the fridge for 10–12 hours, developing deep flavor before being shaped and baked with a steam trick that delivers a crackling crust and open, airy crumb — all without special equipment.","PT8M40S","RECIPE",{"name":21,"slug":22,"avatar":23},"Fast Easy Delicious","fast-easy-delicious","https:\u002F\u002Fyt3.ggpht.com\u002FaDPwRBEUOkOTxCquGnZOCBuqm6sF7Y4AsQjzjzOhDQwFi6qaZnHipnk0EJlfsdEJ742pY426Qw=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":19,"channel":31},1007197,"7qtvxi","RwEQU1ivsrM","4 Ingredients, No Kneading: The European-Style Crispy Bread a Baker Swears By After 25 Years","A veteran home baker shares her go-to no-knead bread recipe using just water, yeast, bread flour, and salt — mixed with a spoon, rested, then baked with a steam trick for a crackly crust. The method yields a crispy European-style loaf with a soft, open crumb in three simple steps. Perfect for beginners who want artisan-quality bread without equipment or effort.","PT7M41S",{"name":21,"slug":22,"avatar":23},{"id":33,"code":34,"youtubeVideoId":35,"title":36,"description":37,"youtubeDuration":38,"youtubeIsShort":10,"contentType":19,"channel":39},1007110,"v13e8a","xPeQLHceWe4","8-Hour Cold Ferment German Rye-Wheat Bread With a Cast Iron Steam Crust — Zero Kneading","A no-knead everyday German bread made with a blend of bread flour and rye flour, built on an 8–12 hour cold fermentation for deep flavor and an open crumb. The method uses a simple stretch-and-fold technique and a cast iron pot with ice cubes for a shatteringly crispy crust. Perfect for beginner bakers who want artisan results with minimal effort.","PT8M34S",{"name":21,"slug":22,"avatar":23},1778181063136]