The results you expect to see
Not sure, maybe the schedule as a separate field or under instructions. Or not anywhere if that is desired.
...
The results (including any Python error messages) that you are seeing
Abbreviated json for croissants:
"ingredient_groups": [
{
"ingredients": [
"130g water @ 100 degrees Fahrenheit",
"6g active dry yeast",
"250g bread flour",
"30g granulated sugar",
"5g fine sea salt",
"25g unsalted butter, melted",
"1 egg yolk (about 18g)"
],
"purpose": null
},
{
"ingredients": [
"138g unsalted butter (ideally high butter fat European style butter like plugra, wuthrich, etc.)"
],
"purpose": "Beurrage (butter block):"
},
{
"ingredients": [
"Make your dough and prepare it for it's overnight rest.",
"9am-Make beurrage",
"9:25am - Encase butter in dough, roll and fold",
"10:30am - Second fold",
"11:30am - Roll dough out to correct size for slicing and shaping. Rest in the fridge.",
"12:30am - Cut dough and shape croissants. Brush with egg wash and proof.",
"2:30P.M - Brush again with Egg wash",
"2:35 P.M - Bake"
],
"purpose": "Sample Schedule:"
}
],
"ingredients": [
"130g water @ 100 degrees Fahrenheit",
"6g active dry yeast",
"250g bread flour",
"30g granulated sugar",
"5g fine sea salt",
"25g unsalted butter, melted",
"1 egg yolk (about 18g)",
"138g unsalted butter (ideally high butter fat European style butter like plugra, wuthrich, etc.)",
"Make your dough and prepare it for it's overnight rest.",
"9am-Make beurrage",
"9:25am - Encase butter in dough, roll and fold",
"10:30am - Second fold",
"11:30am - Roll dough out to correct size for slicing and shaping. Rest in the fridge.",
"12:30am - Cut dough and shape croissants. Brush with egg wash and proof.",
"2:30P.M - Brush again with Egg wash",
"2:35 P.M - Bake"
],
Full output for all three
croissants:
{"author": "paytonmin", "canonical_url": "https://www.joshuaweissman.com/post/croissants", "category": null, "description": "This Croissant recipe is about as minimal equipment as you can get in a recipe. All it requires is some focus, and a little bit of patience. Oh, and a rolling pin helps too. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside.", "host": "joshuaweissman.com", "image": "https://i.ytimg.com/vi/hJxaVD6eAtc/maxresdefault.jpg ", "ingredient_groups": [{"ingredients": ["130g water @ 100 degrees Fahrenheit", "6g active dry yeast", "250g bread flour", "30g granulated sugar", "5g fine sea salt", "25g unsalted butter, melted", "1 egg yolk (about 18g)"], "purpose": null}, {"ingredients": ["138g unsalted butter (ideally high butter fat European style butter like plugra, wuthrich, etc.)"], "purpose": "Beurrage (butter block):"}, {"ingredients": ["Make your dough and prepare it for it's overnight rest.", "9am-Make beurrage", "9:25am - Encase butter in dough, roll and fold", "10:30am - Second fold", "11:30am - Roll dough out to correct size for slicing and shaping. Rest in the fridge.", "12:30am - Cut dough and shape croissants. Brush with egg wash and proof.", "2:30P.M - Brush again with Egg wash", "2:35 P.M - Bake"], "purpose": "Sample Schedule:"}], "ingredients": ["130g water @ 100 degrees Fahrenheit", "6g active dry yeast", "250g bread flour", "30g granulated sugar", "5g fine sea salt", "25g unsalted butter, melted", "1 egg yolk (about 18g)", "138g unsalted butter (ideally high butter fat European style butter like plugra, wuthrich, etc.)", "Make your dough and prepare it for it's overnight rest.", "9am-Make beurrage", "9:25am - Encase butter in dough, roll and fold", "10:30am - Second fold", "11:30am - Roll dough out to correct size for slicing and shaping. Rest in the fridge.", "12:30am - Cut dough and shape croissants. Brush with egg wash and proof.", "2:30P.M - Brush again with Egg wash", "2:35 P.M - Bake"], "instructions": "First, bloom your yeast by whisking in active dry yeast into water warmed to around 100 degrees Fahrenheit. Let sit for 10 minutes or until it starts to get foamy on the top.\nIn a medium sized mixing bowl, add bread flour, granulated sugar and fine sea salt. Give a thorough whisk until everything is incorporated.\nAdd in your bloomed yeast mixture, 1 egg yolk and unsalted melted butter. Mix with a spatula until it begins to form a dough, then use your hands and lightly knead to have it fully come together.\nOnce the dough comes together, to give the dough a little strength; pick up the dough and slap it against the table and fold it over itself. Continue this process for 30 seconds to 1 minute. You\u2019ll know this process is done when you start to see a smooth surface on the dough.\nOnce done, gently shape it into a ball and place back into your medium-sized bowl. Cover with plastic wrap and let it rest in the fridge for 10 minutes.\nOnce rested, perform \u201cit\u2019s first turn.\u201d Grab an edge of the dough, gently pull and stretch it, folding it over itself and gently patting it down with the palm of your hand. Repeat this process all the way around the perimeter of the dough, until you\u2019ve stretched all the sides. Flip the dough over and place it seam side down, covering in plastic wrap and resting it in the fridge for 10 more minutes.\nAfter 10 minutes, repeat the process of \u201cturning\u201d for a total of two turns; being careful not to tear the dough when stretching it.\nWrap the dough in plastic wrap one last time and let it rest in the fridge for 25 minutes.\nOnce rested, place the finished dough on a sheet of wax paper. Roll the dough into a 7-inch by 7-inch square using a ruler. Once it is an oval shape, take your wax paper and fold it so that the edges of the wax paper measure to be 7x7 inches. Flip the dough over and roll it into those edges, conforming to the shape of the wax paper.Make sure your dough is evenly flat.Do not press too hard, otherwise the dough will burst through the wax paper.\nMake sure your dough is evenly flat.\nDo not press too hard, otherwise the dough will burst through the wax paper.\nOnce shaped, place in the fridge overnight for 12 hours. *Look at sample schedule above*.\n*Look at sample schedule above*.\nFor day 2, lay out your evenly sliced pieces of unsalted European butter on wax paper, until they\u2019re roughly 4x4 inches. Leave about \u00bd-inch of space around the edges for pounding later on. Fold your wax paper over the butter so that the edges of the wax paper measure to be 4x4 inches. Flip over so the seam side is done and using a rolling pin, pound out the butter so it spreads out to the edges evenly. Place in the fridge to chill for 15-25 minutes.\nLightly flour a work surface and pull your dough out of the fridge. With your rolling pin, flatten out and elongate all of the edges of your dough. Place your butter in the center of your dough diagonally.\nTake each edge of the dough and stretch it over the butter, encasing it. Once it is totally encased and no butter is showing, pinch and close the edges shut. Flip over seam side down.\nLightly flour your rolling pin and the top of your dough. Using your rolling pin, press down multiple times along the entire length of the dough, helping encase the butter. Next, roll with an even pressure and form the dough into a long rectangle, roughly 18-inches in length.\nOnce rolled, grab the bottom of your dough - the part closest to you - and fold it \u00be of the way up the rectangle. Take the top half and fold it the remaining \u00bc of the way until both ends meet evenly. Lightly pat down so they stick. Then fold the longer portion over the short portion, making an envelope shape.\nUsing your rolling pin, lightly tap down so that all of the layers are stuck together. DO NOT PRESS.\nWrap in plastic wrap and let rest in the fridge for one hour.\nOnce rested, unwrap your dough and place it on a lightly floured work surface. Using your rolling pin, roll the dough in the same direction; shaping it into a wider rectangle.As before, give the dough a tap along the entire surface and roll it out with even pressure until it reaches about 18-inches in length.\nGrab the top portion of your dough and fold it \u2153 of the way down, then fold the bottom part so that it overlaps evenly on the other side.\nWrap in plastic wrap and place in the fridge for 1-12 hours as needed.\nFor the final roll, roll your dough into a wider and thicker rectangle. (about 10x10 inches.)\nTo shape the croissants, make marks along the bottom of the dough at 1 \u00bd inch intervals. Repeat by following in between the two marks at the top as well.\nTo cut the croissant, take a long sharp knife and make cuts following along the points you made earlier. These cuts should make 5-6 croissant triangles.\nTake a triangle of dough and gently elongate it to make it about an inch longer. Next, roll the dough up very tightly, starting from the longer end up to the point of the triangle. Make sure to not squeeze the layers. Repeat this process with every croissant.\nPlace croissants tail side down on a baking sheet lined with parchment paper. Brush the tops with egg wash (one whole egg whisked together). Cover with a rimmed baking sheet inverted and let proof at 78 degrees Fahrenheit for 2 hours. You can proof these in the lowest rack of your oven with the light turned on, leaving the door open slightly.\nOnce proofed, give another egg wash brushing and bake at 390 degrees Fahrenheit for 6 minutes. Then, bake again at 330 degrees Fahrenheit for 10-15 minutes or until they\u2019re golden brown and puffy.\nMake sure your dough is evenly flat.\nDo not press too hard, otherwise the dough will burst through the wax paper.\n*Look at sample schedule above*.", "instructions_list": ["First, bloom your yeast by whisking in active dry yeast into water warmed to around 100 degrees Fahrenheit. Let sit for 10 minutes or until it starts to get foamy on the top.", "In a medium sized mixing bowl, add bread flour, granulated sugar and fine sea salt. Give a thorough whisk until everything is incorporated.", "Add in your bloomed yeast mixture, 1 egg yolk and unsalted melted butter. Mix with a spatula until it begins to form a dough, then use your hands and lightly knead to have it fully come together.", "Once the dough comes together, to give the dough a little strength; pick up the dough and slap it against the table and fold it over itself. Continue this process for 30 seconds to 1 minute. You\u2019ll know this process is done when you start to see a smooth surface on the dough.", "Once done, gently shape it into a ball and place back into your medium-sized bowl. Cover with plastic wrap and let it rest in the fridge for 10 minutes.", "Once rested, perform \u201cit\u2019s first turn.\u201d Grab an edge of the dough, gently pull and stretch it, folding it over itself and gently patting it down with the palm of your hand. Repeat this process all the way around the perimeter of the dough, until you\u2019ve stretched all the sides. Flip the dough over and place it seam side down, covering in plastic wrap and resting it in the fridge for 10 more minutes.", "After 10 minutes, repeat the process of \u201cturning\u201d for a total of two turns; being careful not to tear the dough when stretching it.", "Wrap the dough in plastic wrap one last time and let it rest in the fridge for 25 minutes.", "Once rested, place the finished dough on a sheet of wax paper. Roll the dough into a 7-inch by 7-inch square using a ruler. Once it is an oval shape, take your wax paper and fold it so that the edges of the wax paper measure to be 7x7 inches. Flip the dough over and roll it into those edges, conforming to the shape of the wax paper.Make sure your dough is evenly flat.Do not press too hard, otherwise the dough will burst through the wax paper.", "Make sure your dough is evenly flat.", "Do not press too hard, otherwise the dough will burst through the wax paper.", "Once shaped, place in the fridge overnight for 12 hours. *Look at sample schedule above*.", "*Look at sample schedule above*.", "For day 2, lay out your evenly sliced pieces of unsalted European butter on wax paper, until they\u2019re roughly 4x4 inches. Leave about \u00bd-inch of space around the edges for pounding later on. Fold your wax paper over the butter so that the edges of the wax paper measure to be 4x4 inches. Flip over so the seam side is done and using a rolling pin, pound out the butter so it spreads out to the edges evenly. Place in the fridge to chill for 15-25 minutes.", "Lightly flour a work surface and pull your dough out of the fridge. With your rolling pin, flatten out and elongate all of the edges of your dough. Place your butter in the center of your dough diagonally.", "Take each edge of the dough and stretch it over the butter, encasing it. Once it is totally encased and no butter is showing, pinch and close the edges shut. Flip over seam side down.", "Lightly flour your rolling pin and the top of your dough. Using your rolling pin, press down multiple times along the entire length of the dough, helping encase the butter. Next, roll with an even pressure and form the dough into a long rectangle, roughly 18-inches in length.", "Once rolled, grab the bottom of your dough - the part closest to you - and fold it \u00be of the way up the rectangle. Take the top half and fold it the remaining \u00bc of the way until both ends meet evenly. Lightly pat down so they stick. Then fold the longer portion over the short portion, making an envelope shape.", "Using your rolling pin, lightly tap down so that all of the layers are stuck together. DO NOT PRESS.", "Wrap in plastic wrap and let rest in the fridge for one hour.", "Once rested, unwrap your dough and place it on a lightly floured work surface. Using your rolling pin, roll the dough in the same direction; shaping it into a wider rectangle.As before, give the dough a tap along the entire surface and roll it out with even pressure until it reaches about 18-inches in length.", "Grab the top portion of your dough and fold it \u2153 of the way down, then fold the bottom part so that it overlaps evenly on the other side.", "Wrap in plastic wrap and place in the fridge for 1-12 hours as needed.", "For the final roll, roll your dough into a wider and thicker rectangle. (about 10x10 inches.)", "To shape the croissants, make marks along the bottom of the dough at 1 \u00bd inch intervals. Repeat by following in between the two marks at the top as well.", "To cut the croissant, take a long sharp knife and make cuts following along the points you made earlier. These cuts should make 5-6 croissant triangles.", "Take a triangle of dough and gently elongate it to make it about an inch longer. Next, roll the dough up very tightly, starting from the longer end up to the point of the triangle. Make sure to not squeeze the layers. Repeat this process with every croissant.", "Place croissants tail side down on a baking sheet lined with parchment paper. Brush the tops with egg wash (one whole egg whisked together). Cover with a rimmed baking sheet inverted and let proof at 78 degrees Fahrenheit for 2 hours. You can proof these in the lowest rack of your oven with the light turned on, leaving the door open slightly.", "Once proofed, give another egg wash brushing and bake at 390 degrees Fahrenheit for 6 minutes. Then, bake again at 330 degrees Fahrenheit for 10-15 minutes or until they\u2019re golden brown and puffy.", "Make sure your dough is evenly flat.", "Do not press too hard, otherwise the dough will burst through the wax paper.", "*Look at sample schedule above*."], "language": "en", "nutrients": {}, "site_name": "Joshua Weissman", "title": "Croissants"}
Puff Pastry:
{"author": "paytonmin", "canonical_url": "https://www.joshuaweissman.com/post/homemade-puff-pastry", "category": null, "description": "We aren't just doing some easy rough puff pastry here, this is a proper laminated puff pastry dough recipe.", "host": "joshuaweissman.com", "image": "https://i.ytimg.com/vi/5C0QU5xrAi4/maxresdefault.jpg ", "ingredient_groups": [{"ingredients": ["2.5 cups (320g) all purpose flour", "3/4 cup (177g) cold water", "1 tsp (7g) fine sea salt", "1 cup plus 2 Tbsp (227g) unsalted cold butter"], "purpose": null}, {"ingredients": ["10:00am - Make dough and butter block and refrigerate", "10:35am - Encase butter into dough roll and letter fold, turn 90 degrees and repeat roll and letter fold. Fridge for 30 minutes (2 folds done)", "11:15 am - Repeat two more folds, letting the dough rest in the fridge if necessary (now at 4 folds). Once folds are complete, rest in the fridge for 30 more minutes.", "11:55 am - Perform 2 more folds totaling at 6 (you will likely need to rest the dough in the fridge after the 5th fold if it won't roll out).", "12:30 am - Once all 6 folds are done, wrap your dough and rest in the fridge for 1-3 days then use in whatever recipe you're making. (maybe beef wellington *wink* *wink*."], "purpose": "Example Folding Schedule:"}], "ingredients": ["2.5 cups (320g) all purpose flour", "3/4 cup (177g) cold water", "1 tsp (7g) fine sea salt", "1 cup plus 2 Tbsp (227g) unsalted cold butter", "10:00am - Make dough and butter block and refrigerate", "10:35am - Encase butter into dough roll and letter fold, turn 90 degrees and repeat roll and letter fold. Fridge for 30 minutes (2 folds done)", "11:15 am - Repeat two more folds, letting the dough rest in the fridge if necessary (now at 4 folds). Once folds are complete, rest in the fridge for 30 more minutes.", "11:55 am - Perform 2 more folds totaling at 6 (you will likely need to rest the dough in the fridge after the 5th fold if it won't roll out).", "12:30 am - Once all 6 folds are done, wrap your dough and rest in the fridge for 1-3 days then use in whatever recipe you're making. (maybe beef wellington *wink* *wink*."], "instructions": "Start off by combining fine sea salt with all-purpose flour and give it a whisk. Once that\u2019s thoroughly incorporated, stream in cold water. Knead a few times to make sure it\u2019s all combined and the flour is hydrated.\nTo roll your dough out into a perfect 7x7 inch square, place your dough on a sheet of wax paper. Fold the wax paper so that the edges make a 7x7 inch square. Roll out your dough using a rolling pin to fill in the edges. Place the dough in the fridge.\nTake your cold unsalted butter and cut it into cubes; sprinkling lightly with flour. Gently beat it together using a rolling pin until it comes together to form a solid mass. Fold it over using a bench scraper and continue this process until its\u2019 smooth and cohesive.\nPlace your butter on a sheet of wax paper and repeat the process like the dough; but shaping it to be a 4x4 inch square. Place in your fridge alongside your dough and let it rest for 30 minutes.\nTake your dough and butter out of the fridge and lightly dust your work surface. Slightly roll out the points of your dough to elongate them; then place your butter square in the center positioned at a diagonal.\nFold the edges of the dough over the butter so that they all meet together, then gently pinch the edges together.\nRoll your dough out into a long rectangle measuring 12 inches in length and 6 inches in width. Fold the top part of the rectangle \u2153 of the way down; then the bottom \u2153 to overlap the top fold.\nRotate your dough 90 degrees and roll it again into a rectangle 12x6 inches. Perform the same folding technique. Let your dough rest wrapped in the fridge if necessary.\nPerform two more folds, and let it rest in the fridge for 30 minutes. Take it out and perform two more folds again, for a total of 6 folds.*See timing chart above*\n*See timing chart above*\nOnce you\u2019ve done a total of 6 folds, let it rest for 1 hour before rolling your pastry out.\n*See timing chart above*", "instructions_list": ["Start off by combining fine sea salt with all-purpose flour and give it a whisk. Once that\u2019s thoroughly incorporated, stream in cold water. Knead a few times to make sure it\u2019s all combined and the flour is hydrated.", "To roll your dough out into a perfect 7x7 inch square, place your dough on a sheet of wax paper. Fold the wax paper so that the edges make a 7x7 inch square. Roll out your dough using a rolling pin to fill in the edges. Place the dough in the fridge.", "Take your cold unsalted butter and cut it into cubes; sprinkling lightly with flour. Gently beat it together using a rolling pin until it comes together to form a solid mass. Fold it over using a bench scraper and continue this process until its\u2019 smooth and cohesive.", "Place your butter on a sheet of wax paper and repeat the process like the dough; but shaping it to be a 4x4 inch square. Place in your fridge alongside your dough and let it rest for 30 minutes.", "Take your dough and butter out of the fridge and lightly dust your work surface. Slightly roll out the points of your dough to elongate them; then place your butter square in the center positioned at a diagonal.", "Fold the edges of the dough over the butter so that they all meet together, then gently pinch the edges together.", "Roll your dough out into a long rectangle measuring 12 inches in length and 6 inches in width. Fold the top part of the rectangle \u2153 of the way down; then the bottom \u2153 to overlap the top fold.", "Rotate your dough 90 degrees and roll it again into a rectangle 12x6 inches. Perform the same folding technique. Let your dough rest wrapped in the fridge if necessary.", "Perform two more folds, and let it rest in the fridge for 30 minutes. Take it out and perform two more folds again, for a total of 6 folds.*See timing chart above*", "*See timing chart above*", "Once you\u2019ve done a total of 6 folds, let it rest for 1 hour before rolling your pastry out.", "*See timing chart above*"], "language": "en", "nutrients": {}, "site_name": "Joshua Weissman", "title": "Homemade Puff Pastry"}
Sourdough pizza:
{"author": "paytonmin", "canonical_url": "https://www.joshuaweissman.com/post/sourdough-pizza", "category": null, "description": "This pizza has a super bubbly, soft, and lightly chewy crust. Topped with a fresh san marzano tomato sauce, a little bit of fresh mozzarella, and basil. Best of all, it can be done in your home oven with a simple pizza stone. ", "host": "joshuaweissman.com", "image": "https://i.ytimg.com/vi/yMfOyJeIz8c/maxresdefault.jpg ", "ingredient_groups": [{"ingredients": ["655g 00 type flour or all purpose flour", "45g whole wheat flour", "14g fine sea salt", "98g mature sourdough starter", "490g water @ 90F"], "purpose": "Dough:"}, {"ingredients": ["28 oz can peeled San Marzano tomatoes, drained", "2 cloves garlic peeled", "2 Tbsp olive oil", "Salt to taste"], "purpose": "Sauce:"}, {"ingredients": ["4:00 P.M Mix your dough", "4:10 P.M. Bulk ferment", "6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)", "*next day", "8:40 A.M Shape dough balls", "8:50 A.M. Proof dough balls 5 hours", "1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later."], "purpose": "Sample Schedule for this recipe:"}], "ingredients": ["655g 00 type flour or all purpose flour", "45g whole wheat flour", "14g fine sea salt", "98g mature sourdough starter", "490g water @ 90F", "28 oz can peeled San Marzano tomatoes, drained", "2 cloves garlic peeled", "2 Tbsp olive oil", "Salt to taste", "4:00 P.M Mix your dough", "4:10 P.M. Bulk ferment", "6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)", "*next day", "8:40 A.M Shape dough balls", "8:50 A.M. Proof dough balls 5 hours", "1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later."], "instructions": "Combine Tipo \u201coo\u201d flour, whole wheat flour and fine sea salt. Give a quick mix with your hands.\nIn a separate bowl, add matured starter into filtered water warmed to 90 degrees fahrenheit. Pour mixture into flour bowl. Using your hands, stir until everything is thoroughly combined.\nWet one hand, pick up the dough and scoop it up; slapping it back down against the bowl repeatedly. Continue this process for 5-8 minutes. Once completed, cover with a damp towel and let sit in your oven turned off or at 70 degrees Fahrenheit for 2 \u00bd hours.\nFor the first portion of that time, you will perform 3 stretch and folds, spaced 30 minutes apart. Then leave alone for the remainder of the time.\nOnce rested, turn dough out onto an un-floured work surface. Using a bench scraper, rotate the dough until it becomes a relatively tot ball.\nLightly grease a large bowl with extra virgin olive oil, and with floured hands gently place dough in the bowl. Cover bowl tightly with plastic wrap and place in the fridge for 14 hours.\nRemove from the fridge and using a bench scraper, carefully work out dough onto an un-floured work surface. Divide the dough into four equal pieces, each weighing about 325 grams.\nTo shape the dough, grab each corner and pinch them together in the center until you close the seam at the very top. Flip over so it is seam side down. Using your pinkies, rotate and pull the dough towards yourself to form a round ball. Repeat and transfer all dough balls to a greased baking sheet. Lightly dust the tops with flour and place another baking sheet on top. Let dough sit out at room temperature at 75 degrees Fahrenheit for 4-5 hours.\nUsing a pizza stone, place it in the oven at a height that is at a height of 8 inches away from your broiler. Set the oven to the highest temperature setting it will go, and let preheat for 45 minutes.\nFor the sauce, drain your peeled tomatoes through a mesh strainer to get rid of excess liquid. Once drained, place in a food processor.\nTo that add your whole cloves of garlic, extra virgin olive oil, and salt. Pulse and blend together until smooth. Adjust seasoning as needed.\nOnce the oven is ready, make sure to turn on your broiler and broil your stone for 5 minutes as you prepare your dough.\nGenerously dust a pizza peel with flour as well as the top of your pizza dough. Using your fists, flatten out the center of your dough; leaving \u00bd inch untouched.\nCarefully pick up your dough and rotate it using your knuckles; naturally stretching out the dough. Once it is thin enough, place back down on the peel.\nAdd 2-3 tablespoons of your sauce to the center of your pizza and spread it around evenly using the back of a spoon. Tear bits of fresh mozzarella and basil and top onto pizza. Drizzle with olive oil.\nPlacing the oven back onto baking and set at the highest temperature, slide pizza onto stone carefully. Bake for 5 minutes. Then, turn the broiler on for 2 minutes. Once stiff, remove from the oven and serve.", "instructions_list": ["Combine Tipo \u201coo\u201d flour, whole wheat flour and fine sea salt. Give a quick mix with your hands.", "In a separate bowl, add matured starter into filtered water warmed to 90 degrees fahrenheit. Pour mixture into flour bowl. Using your hands, stir until everything is thoroughly combined.", "Wet one hand, pick up the dough and scoop it up; slapping it back down against the bowl repeatedly. Continue this process for 5-8 minutes. Once completed, cover with a damp towel and let sit in your oven turned off or at 70 degrees Fahrenheit for 2 \u00bd hours.", "For the first portion of that time, you will perform 3 stretch and folds, spaced 30 minutes apart. Then leave alone for the remainder of the time.", "Once rested, turn dough out onto an un-floured work surface. Using a bench scraper, rotate the dough until it becomes a relatively tot ball.", "Lightly grease a large bowl with extra virgin olive oil, and with floured hands gently place dough in the bowl. Cover bowl tightly with plastic wrap and place in the fridge for 14 hours.", "Remove from the fridge and using a bench scraper, carefully work out dough onto an un-floured work surface. Divide the dough into four equal pieces, each weighing about 325 grams.", "To shape the dough, grab each corner and pinch them together in the center until you close the seam at the very top. Flip over so it is seam side down. Using your pinkies, rotate and pull the dough towards yourself to form a round ball. Repeat and transfer all dough balls to a greased baking sheet. Lightly dust the tops with flour and place another baking sheet on top. Let dough sit out at room temperature at 75 degrees Fahrenheit for 4-5 hours.", "Using a pizza stone, place it in the oven at a height that is at a height of 8 inches away from your broiler. Set the oven to the highest temperature setting it will go, and let preheat for 45 minutes.", "For the sauce, drain your peeled tomatoes through a mesh strainer to get rid of excess liquid. Once drained, place in a food processor.", "To that add your whole cloves of garlic, extra virgin olive oil, and salt. Pulse and blend together until smooth. Adjust seasoning as needed.", "Once the oven is ready, make sure to turn on your broiler and broil your stone for 5 minutes as you prepare your dough.", "Generously dust a pizza peel with flour as well as the top of your pizza dough. Using your fists, flatten out the center of your dough; leaving \u00bd inch untouched.", "Carefully pick up your dough and rotate it using your knuckles; naturally stretching out the dough. Once it is thin enough, place back down on the peel.", "Add 2-3 tablespoons of your sauce to the center of your pizza and spread it around evenly using the back of a spoon. Tear bits of fresh mozzarella and basil and top onto pizza. Drizzle with olive oil.", "Placing the oven back onto baking and set at the highest temperature, slide pizza onto stone carefully. Bake for 5 minutes. Then, turn the broiler on for 2 minutes. Once stiff, remove from the oven and serve."], "language": "en", "nutrients": {}, "site_name": "Joshua Weissman", "title": "Sourdough Pizza"}
Pre-filing checks
The URL of the recipe(s) that are not being scraped correctly
The results you expect to see Not sure, maybe the schedule as a separate field or under instructions. Or not anywhere if that is desired. ...
The results (including any Python error messages) that you are seeing
Abbreviated json for croissants:
Full output for all three
croissants:
Puff Pastry:
Sourdough pizza:
...