{"id":6931,"date":"2022-03-30T14:56:59","date_gmt":"2022-03-30T14:56:59","guid":{"rendered":"https:\/\/www.ankarsrum.com\/fr\/?p=6931"},"modified":"2022-03-30T14:57:23","modified_gmt":"2022-03-30T14:57:23","slug":"la-fermentation","status":"publish","type":"post","link":"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/","title":{"rendered":"La fermentation"},"content":{"rendered":"La fermentation est le processus qui permet de faire gonfler la p\u00e2te et de d\u00e9velopper le go\u00fbt du pain.\r\n\r\nUn agent levant est n\u00e9cessaire pour que la p\u00e2te pousse et que le pain soit a\u00e9r\u00e9. La levure et le levain sont les agents levants les plus courants pour la fabrication du pain. Ils fonctionnent de la m\u00eame mani\u00e8re. Lorsque la farine et le liquide sont m\u00e9lang\u00e9s, les mailles de gluten forment un r\u00e9seau. Pendant la fermentation, le dioxyde de carbone forme des bulles qui sont emprisonn\u00e9es par le r\u00e9seau de la maille de gluten : ce sont ces bulles de gaz qui font gonfler la p\u00e2te.\r\n\r\nLe processus de fermentation peut-\u00eatre modifi\u00e9 par diff\u00e9rents facteurs comme la temp\u00e9rature ambiante, la temp\u00e9rature de la p\u00e2te, l\u2019humidit\u00e9, les ingr\u00e9dients et le temps.\r\n\r\n&nbsp;\r\n\r\n<strong>Les diff\u00e9rents types de fermentation<\/strong>\r\n\r\nLe type de fermentation le plus courant est celui qui a lieu \u00e0 temp\u00e9rature ambiante qui se d\u00e9roule en deux temps. Lors de la premi\u00e8re \u00e9tape apr\u00e8s le p\u00e9trissage, la p\u00e2te est laiss\u00e9e dans le bol pour qu\u2019elle l\u00e8ve. Lors de la deuxi\u00e8me \u00e9tape, la p\u00e2te repose sur une plaque ou dans un moule.\r\n\r\nIl existe un autre type de fermentation qui est la fermentation \u00e0 froid. Dans ce cas il faut diminuer de moiti\u00e9 la quantit\u00e9 de levure et utiliser un liquide froid puis laisser la p\u00e2te lever au r\u00e9frig\u00e9rateur pendant plusieurs heures, g\u00e9n\u00e9ralement on compte une nuit. La p\u00e2te se conservera au r\u00e9frig\u00e9rateur 3 jours.\r\n\r\nAvec une quantit\u00e9 de levure r\u00e9duite et un liquide froid, il est \u00e9galement possible de faire lever la p\u00e2te \u00e0 temp\u00e9rature ambiante en une nuit soit 8 \u00e0 12 heures. C\u2019est ce qu\u2019on appelle la fermentation nocturne.\r\n\r\nLa diff\u00e9rence entre ces 2 m\u00e9thodes outre la quantit\u00e9 de levure et le temps de pousse est que la pousse lente permet de d\u00e9velopper plus de saveurs que la fermentation rapide.\r\n\r\n&nbsp;\r\n\r\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6939\" src=\"https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-1024x1024.jpg\" alt=\"\" width=\"897\" height=\"897\" srcset=\"https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-1024x1024.jpg 1024w, https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-300x300.jpg 300w, https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-200x200.jpg 200w, https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-768x768.jpg 768w, https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-750x750.jpg 750w, https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-1536x1536.jpg 1536w, https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-2048x2048.jpg 2048w, https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-500x500.jpg 500w, https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-1680x1680.jpg 1680w, https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-600x600.jpg 600w, https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-4-100x100.jpg 100w\" sizes=\"(max-width: 897px) 100vw, 897px\" \/>\r\n\r\n<strong>La premi\u00e8re fermentation &#8211; temps de repos<\/strong>\r\n\r\nUne fois la p\u00e2te p\u00e9trie, elle doit reposer dans le bol. La premi\u00e8re fermentation a lieu g\u00e9n\u00e9ralement \u00e0 temp\u00e9rature ambiante et la p\u00e2te doit doubler de volume. Pendant le temps de repos la p\u00e2te pousse, les saveurs se d\u00e9veloppent et les bulles de gaz font gonfler la p\u00e2te. Le temps de repos d\u00e9pend de la quantit\u00e9 de levure. G\u00e9n\u00e9ralement pour 50 g de levure avec \u00bd litre de p\u00e2te, il faut une demi-heure de temps de pousse.\r\n\r\nAvec deux fois moins de levure il faut compter deux fois plus de temps de pousse. De plus si la farine est compl\u00e8te, la pousse est plus longue que lorsque la farine est tamis\u00e9e. Pour voir si la p\u00e2te a bien lev\u00e9, appuyez l\u00e9g\u00e8rement dessus, si elle reprend rapidement sa forme, la p\u00e2te est pr\u00eate \u00e0 \u00eatre cuite.\r\n\r\n&nbsp;\r\n\r\n<strong>Seconde fermentation &#8211; temps de repos<\/strong>\r\n\r\nLe second temps de repos est le moment o\u00f9 la p\u00e2te l\u00e8ve sur une plaque ou dans un moule.\r\n\r\n<strong>Couverture<\/strong>\r\n\r\nPour une fermentation homog\u00e8ne et pour \u00e9viter le dess\u00e8chement de la p\u00e2te, il est important de couvrir celle-ci.\r\nLorsque la p\u00e2te fermente dans le bol du robot Assistent, vous pouvez la couvrir avec le couvercle de pousse fourni avec le robot. Ainsi la p\u00e2te conserve son humidit\u00e9 et fermente uniform\u00e9ment sans se dess\u00e9cher.\r\n\r\nDe m\u00eame, lorsque la p\u00e2te repose sur une plaque ou dans un moule couvrez-la d\u2019un film plastique ou d\u2019un linge humide.\r\n\r\n&nbsp;\r\n\r\n<strong>Temp\u00e9rature<\/strong>\r\n\r\nLe temps de fermentation d\u00e9pend de la temp\u00e9rature : la p\u00e2te fermente plus lentement lorsqu\u2019il fait froid et plus rapidement quand il fait chaud. La p\u00e2te doit g\u00e9n\u00e9ralement fermenter \u00e0 temp\u00e9rature ambiante (20\u00b0-25\u00b0). Les boulangers professionnels utilisent des armoires de pousse qui permettent de contr\u00f4ler l\u2019humidit\u00e9 et la temp\u00e9rature lors de la phase de pousse. En tant que boulanger amateur, vous pouvez imiter cette chambre de pousse avec votre four. R\u00e9glez celui ci-sur 30 \u00b0C, placez une casserole d\u2019eau chaude dans le four avec la p\u00e2te et fermez la porte. Attention cela ne fonctionne que si la temp\u00e9rature du four est inf\u00e9rieure \u00e0 35 \u00b0C.\r\n\r\n&nbsp;\r\n\r\n<strong>Temps de levage.<\/strong>\r\n\r\nLe temps de fermentation d\u00e9pend du type de pain, de ses ingr\u00e9dients, de la quantit\u00e9 de levure, de la temp\u00e9rature et de la taille des pains. Les petits pains fermentent plus rapidement, de m\u00eame le pain \u00e0 la farine de bl\u00e9 fermente plus rapidement que celui \u00e0 la farine de seigle.\r\n\r\n&nbsp;\r\n\r\n<strong>Sur-fermentation<\/strong>\r\n\r\nSi la p\u00e2te a trop ferment\u00e9 elle d\u00e9gonfle et redevient plate.\u00a0 Si cela se produit, vous pouvez essayer de la cuire dans un moule \u00e0 pain afin de ne pas la g\u00e2cher.\r\n\r\n&nbsp;\r\n\r\n<strong>Fermentation pendant la cuisson<\/strong>\r\n\r\nAu fur et \u00e0 mesure que le pain cuit, il continue de pousser. La levure meurt \u00e0 environ 50 \u00b0C mais les bulles de gaz qui se sont form\u00e9es continuent de se dilater.","protected":false},"excerpt":{"rendered":"<p>La fermentation est le processus qui permet de faire gonfler la p\u00e2te et de d\u00e9velopper le go\u00fbt du pain.<\/p>\n","protected":false},"author":23,"featured_media":6934,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"categories":[26],"tags":[],"knowledge_bank_type":[],"class_list":["post-6931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-expert"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La fermentation - Ankarsrum France<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La fermentation\" \/>\n<meta property=\"og:description\" content=\"La fermentation est le processus qui permet de faire gonfler la p\u00e2te et de d\u00e9velopper le go\u00fbt du pain.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/\" \/>\n<meta property=\"og:site_name\" content=\"Ankarsrum France\" \/>\n<meta property=\"article:published_time\" content=\"2022-03-30T14:56:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-30T14:57:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-7-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"mikaelathorn\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"mikaelathorn\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/\",\"url\":\"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/\",\"name\":\"La fermentation - Ankarsrum France\",\"isPartOf\":{\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ankarsrum.com\/img-srv\/RZhl9ho1m6nB6qCAfkR0HXgiLxxWC0uh2tZJv_-orn4\/resizing_type:auto\/width:0\/height:0\/gravity:sm\/enlarge:1\/ext:webp\/strip_metadata:1\/quality:90\/cachebuster:filesize-410967\/bG9jYWw6Ly8vd3d3LmFua2Fyc3J1bS5jb20vd3AtY29udGVudC91cGxvYWRzL3NpdGVzLzIzLzIwMjIvMDMvQW5rYXJzcnVtLUpBU05JTkctNy1zY2FsZWQuanBn.webp\",\"datePublished\":\"2022-03-30T14:56:59+00:00\",\"dateModified\":\"2022-03-30T14:57:23+00:00\",\"author\":{\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/#\/schema\/person\/a8c389a20e1790162807ceb76ff2daea\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/#primaryimage\",\"url\":\"https:\/\/www.ankarsrum.com\/img-srv\/RZhl9ho1m6nB6qCAfkR0HXgiLxxWC0uh2tZJv_-orn4\/resizing_type:auto\/width:0\/height:0\/gravity:sm\/enlarge:1\/ext:webp\/strip_metadata:1\/quality:90\/cachebuster:filesize-410967\/bG9jYWw6Ly8vd3d3LmFua2Fyc3J1bS5jb20vd3AtY29udGVudC91cGxvYWRzL3NpdGVzLzIzLzIwMjIvMDMvQW5rYXJzcnVtLUpBU05JTkctNy1zY2FsZWQuanBn.webp\",\"contentUrl\":\"https:\/\/www.ankarsrum.com\/img-srv\/RZhl9ho1m6nB6qCAfkR0HXgiLxxWC0uh2tZJv_-orn4\/resizing_type:auto\/width:0\/height:0\/gravity:sm\/enlarge:1\/ext:webp\/strip_metadata:1\/quality:90\/cachebuster:filesize-410967\/bG9jYWw6Ly8vd3d3LmFua2Fyc3J1bS5jb20vd3AtY29udGVudC91cGxvYWRzL3NpdGVzLzIzLzIwMjIvMDMvQW5rYXJzcnVtLUpBU05JTkctNy1zY2FsZWQuanBn.webp\",\"width\":2560,\"height\":2560},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.ankarsrum.com\/fr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"La fermentation\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/#website\",\"url\":\"https:\/\/www.ankarsrum.com\/fr\/\",\"name\":\"Ankarsrum France\",\"description\":\"The bread of the world\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ankarsrum.com\/fr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/#\/schema\/person\/a8c389a20e1790162807ceb76ff2daea\",\"name\":\"mikaelathorn\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\/\/www.ankarsrum.com\/fr\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/cafacd6e34bb2221b5db1b1fdd16500164a3d282f4d91ee941723869c821ffd9?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/cafacd6e34bb2221b5db1b1fdd16500164a3d282f4d91ee941723869c821ffd9?s=96&d=mm&r=g\",\"caption\":\"mikaelathorn\"},\"url\":\"https:\/\/www.ankarsrum.com\/fr\/author\/mikaelathorn\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"La fermentation - Ankarsrum France","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/","og_locale":"fr_FR","og_type":"article","og_title":"La fermentation","og_description":"La fermentation est le processus qui permet de faire gonfler la p\u00e2te et de d\u00e9velopper le go\u00fbt du pain.","og_url":"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/","og_site_name":"Ankarsrum France","article_published_time":"2022-03-30T14:56:59+00:00","article_modified_time":"2022-03-30T14:57:23+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.ankarsrum.com\/fr\/wp-content\/uploads\/sites\/23\/2022\/03\/Ankarsrum-JASNING-7-scaled.jpg","type":"image\/jpeg"}],"author":"mikaelathorn","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"mikaelathorn","Dur\u00e9e de lecture estim\u00e9e":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/","url":"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/","name":"La fermentation - Ankarsrum France","isPartOf":{"@id":"https:\/\/www.ankarsrum.com\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/#primaryimage"},"image":{"@id":"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/#primaryimage"},"thumbnailUrl":"https:\/\/www.ankarsrum.com\/img-srv\/RZhl9ho1m6nB6qCAfkR0HXgiLxxWC0uh2tZJv_-orn4\/resizing_type:auto\/width:0\/height:0\/gravity:sm\/enlarge:1\/ext:webp\/strip_metadata:1\/quality:90\/cachebuster:filesize-410967\/bG9jYWw6Ly8vd3d3LmFua2Fyc3J1bS5jb20vd3AtY29udGVudC91cGxvYWRzL3NpdGVzLzIzLzIwMjIvMDMvQW5rYXJzcnVtLUpBU05JTkctNy1zY2FsZWQuanBn.webp","datePublished":"2022-03-30T14:56:59+00:00","dateModified":"2022-03-30T14:57:23+00:00","author":{"@id":"https:\/\/www.ankarsrum.com\/fr\/#\/schema\/person\/a8c389a20e1790162807ceb76ff2daea"},"breadcrumb":{"@id":"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/#primaryimage","url":"https:\/\/www.ankarsrum.com\/img-srv\/RZhl9ho1m6nB6qCAfkR0HXgiLxxWC0uh2tZJv_-orn4\/resizing_type:auto\/width:0\/height:0\/gravity:sm\/enlarge:1\/ext:webp\/strip_metadata:1\/quality:90\/cachebuster:filesize-410967\/bG9jYWw6Ly8vd3d3LmFua2Fyc3J1bS5jb20vd3AtY29udGVudC91cGxvYWRzL3NpdGVzLzIzLzIwMjIvMDMvQW5rYXJzcnVtLUpBU05JTkctNy1zY2FsZWQuanBn.webp","contentUrl":"https:\/\/www.ankarsrum.com\/img-srv\/RZhl9ho1m6nB6qCAfkR0HXgiLxxWC0uh2tZJv_-orn4\/resizing_type:auto\/width:0\/height:0\/gravity:sm\/enlarge:1\/ext:webp\/strip_metadata:1\/quality:90\/cachebuster:filesize-410967\/bG9jYWw6Ly8vd3d3LmFua2Fyc3J1bS5jb20vd3AtY29udGVudC91cGxvYWRzL3NpdGVzLzIzLzIwMjIvMDMvQW5rYXJzcnVtLUpBU05JTkctNy1zY2FsZWQuanBn.webp","width":2560,"height":2560},{"@type":"BreadcrumbList","@id":"https:\/\/www.ankarsrum.com\/fr\/la-fermentation\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.ankarsrum.com\/fr\/"},{"@type":"ListItem","position":2,"name":"La fermentation"}]},{"@type":"WebSite","@id":"https:\/\/www.ankarsrum.com\/fr\/#website","url":"https:\/\/www.ankarsrum.com\/fr\/","name":"Ankarsrum France","description":"The bread of the world","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ankarsrum.com\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Person","@id":"https:\/\/www.ankarsrum.com\/fr\/#\/schema\/person\/a8c389a20e1790162807ceb76ff2daea","name":"mikaelathorn","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.ankarsrum.com\/fr\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/cafacd6e34bb2221b5db1b1fdd16500164a3d282f4d91ee941723869c821ffd9?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/cafacd6e34bb2221b5db1b1fdd16500164a3d282f4d91ee941723869c821ffd9?s=96&d=mm&r=g","caption":"mikaelathorn"},"url":"https:\/\/www.ankarsrum.com\/fr\/author\/mikaelathorn\/"}]}},"_links":{"self":[{"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/posts\/6931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/comments?post=6931"}],"version-history":[{"count":2,"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/posts\/6931\/revisions"}],"predecessor-version":[{"id":6946,"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/posts\/6931\/revisions\/6946"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/media\/6934"}],"wp:attachment":[{"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/media?parent=6931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/categories?post=6931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/tags?post=6931"},{"taxonomy":"knowledge_bank_type","embeddable":true,"href":"https:\/\/www.ankarsrum.com\/fr\/wp-json\/wp\/v2\/knowledge_bank_type?post=6931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}