{"id":610,"date":"2012-02-02T23:15:25","date_gmt":"2012-02-03T07:15:25","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=610"},"modified":"2012-03-05T19:23:53","modified_gmt":"2012-03-06T03:23:53","slug":"the-secret-to-day-old-bread","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/the-secret-to-day-old-bread\/","title":{"rendered":"The Secret to Day Old Bread"},"content":{"rendered":"<p>The bread I baked last night was delicious last night, but by sandwich time at lunch today the crust had gone soft. Very disappointing.<\/p>\n<p>To remedy that problem at dinner tonight I put the boule into the oven at about 300\u00b0 for between five and ten minutes. The crust became wonderfully crispy &#8211; I&#8217;d say even better than when it was fresh last night. Additionally, the bread was nice and warm. Perfect!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The bread I baked last night was delicious last night, but by sandwich time at lunch today the crust had gone soft. Very disappointing. To remedy that problem at dinner tonight I put the boule into the oven at about 300\u00b0 for between five and ten minutes. The crust became wonderfully crispy &#8211; I&#8217;d say [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":588,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[34],"class_list":["post-610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-crust"],"_links":{"self":[{"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/posts\/610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/comments?post=610"}],"version-history":[{"count":3,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/posts\/610\/revisions"}],"predecessor-version":[{"id":919,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/posts\/610\/revisions\/919"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/media\/588"}],"wp:attachment":[{"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/media?parent=610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/categories?post=610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/tags?post=610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}