[{"data":1,"prerenderedAt":24},["ShallowReactive",2],{"category-sourdough-artisan-bread":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},367,"Sourdough & Artisan Bread","sourdough-artisan-bread","🍞","#8B5E3C",false,[12],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1011758,"ynkabg","lpVIjAHpSC0","Why Brian Lagerstrom Toasts His Seeds Before Folding Them Into Sourdough (5-Seed Batard Recipe)","Brian Lagerstrom walks through his complete multi-seed sourdough recipe, arguing that seeded bread doesn't have to be dry or punishing. The video covers a two-stage leaven build, a 3-4 hour bulk fermentation with strength-building folds, and a technique for coating the outside of the loaf in sesame seeds before cold-proofing overnight. Ideal for sourdough bakers looking to add whole grain nutrition without sacrificing flavor or texture.","PT11M28S","RECIPE",{"name":21,"slug":22,"avatar":23},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",1778181063728]