{"image_url":"http://farm8.staticflickr.com/7427/12936621423_4755a99ea9_z.jpg","height":"190","title":"\u6628\u65e5\u306e\u8003\u5bdf\u3002","type":"rich","categories":["\u6599\u7406","\u30d1\u30f3","\u305f\u3079\u3082\u306e"],"provider_name":"Hatena Blog","description":"\u3069\u3046\u3082\u3084\u3063\u3071\u308a2\u6b21\u767a\u9175\u304c\u904e\u767a\u9175\u306a\u6c17\u304c\u3057\u3066\u304d\u305f\u300280F\u30673\u6642\u9593\u3061\u3087\u3063\u3068\u653e\u7f6e\u3057\u3066\u3001\u6307\u30d7\u30c3\u30b7\u30e5\u3067\u3086\u3063\u304f\u308a\u623b\u308b\u307e\u3067\u767a\u9175\u3057\u305f\u3053\u3068\u306f\u78ba\u8a8d\u3057\u305f\u3093\u3060\u3051\u308c\u3069\u3001The Fresh Loaf\u306b\u306f\u3001 If you have an over proofed dough, it isn't going to wpring much, if at all. And it is very, very fragile. Just not getting any \"oven spring\" | The Fresh Loaf \u305f\u3076\u3093\u3053\u308c\u3060\u306a\u3002\u4eca\u5ea6\u306f\u3082\u3046\u3061\u3087\u3063\u3068underproof\u306e\u72b6\u614b\u3067\u713c\u304f\u3053\u3068\u306b\u3057\u3088\u3046\u3002\u30b9\u30b3\u30a2\u30ea\u30f3\u30b0\u3082\u3084\u308a\u3084\u3059\u305d\u3046\u2026","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Fnaotoj.hatenablog.com%2Fentry%2F2014%2F03%2F06%2F085829\" title=\"\u6628\u65e5\u306e\u8003\u5bdf\u3002 - Hole In The Wall\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","width":"100%","published":"2014-03-05 17:00:00","url":"https://naotoj.hatenablog.com/entry/2014/03/06/085829","version":"1.0","blog_url":"https://naotoj.hatenablog.com/","provider_url":"https://hatena.blog","author_url":"https://blog.hatena.ne.jp/naotoj/","author_name":"naotoj","blog_title":"Hole In The Wall"}