{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"loscrignodelbuongusto","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/loscrignodelbuongusto\/","title":"Long Fermentation Bread - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"A0xFBLZCl3\"><a href=\"https:\/\/www.gzrecipes.com\/en\/loscrignodelbuongusto\/long-fermentation-bread\/\">Long Fermentation Bread<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/en\/loscrignodelbuongusto\/long-fermentation-bread\/embed\/#?secret=A0xFBLZCl3\" width=\"600\" height=\"338\" title=\"&#8220;Long Fermentation Bread&#8221; &#8212; Delicious Recipes\" data-secret=\"A0xFBLZCl3\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2025\/12\/29-7-6938071c402551-98342556.jpg","thumbnail_width":1200,"thumbnail_height":671,"description":"Long fermentation bread is something I prepare a bit less often than the various quick-fermentation breads you find on the blog, but it's certainly a preparation to try every once in a while. \"Long Fermentation Bread\" is a type of bread that is left to rise for a longer period than traditional breads, so it's important to calculate the start time to have the bread ready when you want it. I recommend starting in the morning to have the bread baked by the afternoon of the next day. This prolonged fermentation process allows for a lighter structure, a more pronounced flavor, and a crunchier crust. This type of bread is often used in traditional Italian and French preparations, such as ciabatta, Tuscan bread, or baguette, which require extended rising times to achieve a unique texture and flavor. A truly delicious bread, perfect with a nice spread of Nutella, or with salt and oil, what do you think? If you make this recipe, or others from my blog, feel free to send me a photo of your creation, and if you like, I'll post it on my Facebook page with your name. Approx. 1000 kcal per loaf"}