[{"data":1,"prerenderedAt":66},["ShallowReactive",2],{"video-fk335e":3},{"video":4,"relatedVideos":48},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":27,"categories":32,"channel":45},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",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26],"dairy-free","cold fermentation","beginner friendly","artisan bread","steam baking","crispy crust","fridge dough","vegan","French bread","no-knead","open crumb","overnight dough","4 ingredients",[28,29,30,31],"365 ml cold water (18–20°C \u002F 64–68°F)","6 g dry yeast","500 g bread flour (12% protein)","8 g salt",[33,39],{"id":34,"name":35,"slug":36,"emoji":37,"color":38},380,"Beginner Recipes","beginner-recipes","👨‍🍳","#4CAF50",{"id":40,"name":41,"slug":42,"emoji":43,"color":44},131,"Bread & Baking","bread-baking","🍞","#C8860A",{"name":46,"slug":47},"Fast Easy Delicious","fast-easy-delicious",[49,58],{"id":50,"code":51,"youtubeVideoId":52,"title":53,"description":54,"youtubeDuration":55,"youtubeIsShort":11,"contentType":12,"channel":56},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":46,"slug":47,"avatar":57},"https:\u002F\u002Fyt3.ggpht.com\u002FaDPwRBEUOkOTxCquGnZOCBuqm6sF7Y4AsQjzjzOhDQwFi6qaZnHipnk0EJlfsdEJ742pY426Qw=s800-c-k-c0x00ffffff-no-rj",{"id":59,"code":60,"youtubeVideoId":61,"title":62,"description":63,"youtubeDuration":64,"youtubeIsShort":11,"contentType":12,"channel":65},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":46,"slug":47,"avatar":57},1778181064845]