{"id":14480,"date":"2019-10-03T11:44:37","date_gmt":"2019-10-03T16:44:37","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=14480"},"modified":"2019-10-04T10:41:29","modified_gmt":"2019-10-04T15:41:29","slug":"challah-pan-judio","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/challah-pan-judio\/","title":{"rendered":"Challah: Pan Jud\u00edo"},"content":{"rendered":"<p>El <em>challah<\/em> o jal\u00e1 es un pan jud\u00edo para celebraciones y ocasiones especiales. Usualmente es un pan trenzado, y aqu\u00ed es donde el tema se pone interesante.<!--more--><\/p>\n<figure id=\"attachment_9312\" aria-describedby=\"caption-attachment-9312\" style=\"width: 654px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9312\" data-permalink=\"https:\/\/le-fort.org\/cocina\/horneando-en-altura\/challah-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"challah\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-9312 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2017\/04\/challah-1-1280x720.jpg?resize=654%2C368&#038;ssl=1\" alt=\"Challah\" width=\"654\" height=\"368\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?resize=600%2C338&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?resize=700%2C393&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-1.jpg?resize=332%2C187&amp;ssl=1 332w\" sizes=\"auto, (max-width: 654px) 100vw, 654px\" \/><figcaption id=\"caption-attachment-9312\" class=\"wp-caption-text\">Challah de tres hebras<\/figcaption><\/figure>\n<p>El trenzado m\u00e1s frecuente del jal\u00e1 es el de tres hebras, pero existen versiones m\u00e1s elaboradas de 4, 6, 8 y 9 hebras. Antes de trenzar el challah, tradicionalmente se retira una peque\u00f1a porci\u00f3n de masa como ofrenda.<\/p>\n<p>Es un pan muy vers\u00e1til, que se puede utilizar tambi\u00e9n como base para <a href=\"https:\/\/www.le-fort.org\/receta-rollitos-de-canela\/\">rollitos de canela<\/a>, trenza rusa o torrijas.<\/p>\n<h2>Receta de challah<\/h2>\n<p>Para un <em>challah<\/em> de 500g de harina necesitamos<\/p>\n<h3>Ingredientes<\/h3>\n<ul>\n<li>115g agua<\/li>\n<li>75g aceite<\/li>\n<li>85g miel de abeja<\/li>\n<li>2 huevos<\/li>\n<li>500g harina<\/li>\n<li>10g levadura seca<\/li>\n<li>8g sal<\/li>\n<li>15g az\u00facar<\/li>\n<\/ul>\n<h3>Procedimiento<\/h3>\n<ol>\n<li>Combinar todos los ingredientes del challah. Amasar hasta obtener una masa suave y el\u00e1stica.<\/li>\n<li>Leudar 1 hora en ambiente tibio.<\/li>\n<li>Desgasear cuidadosamente<\/li>\n<li>Formar 3 hebras, de unos 50cm de largo<\/li>\n<li>Unir las tres hebras en uno de los extremos y trenzar moviendo alternadamente la hebra izquierda y luego la hebra derecha hacia el centro<\/li>\n<li>Si la trenza queda muy delgada, podemos enrollarla sobre s\u00ed misma y dejar el extremo que queda afuera bajo el challah.\n<p><figure id=\"attachment_14482\" aria-describedby=\"caption-attachment-14482\" style=\"width: 654px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"14482\" data-permalink=\"https:\/\/le-fort.org\/cocina\/challah-pan-judio\/challah-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/challah.jpg?fit=1280%2C1280&amp;ssl=1\" data-orig-size=\"1280,1280\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"challah\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Challah de tres hebras, enrollado&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/challah.jpg?fit=960%2C960&amp;ssl=1\" class=\"size-large wp-image-14482\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2019\/10\/challah-960x960.jpg?resize=654%2C654&#038;ssl=1\" alt=\"Challah de tres hebras, enrollado\" width=\"654\" height=\"654\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/challah.jpg?resize=960%2C960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/challah.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/challah.jpg?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/challah.jpg?resize=1%2C1&amp;ssl=1 1w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/challah.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"auto, (max-width: 654px) 100vw, 654px\" \/><figcaption id=\"caption-attachment-14482\" class=\"wp-caption-text\">Jal\u00e1 de tres hebras, enrollado<\/figcaption><\/figure><\/li>\n<li>Pintar con huevo, opcionalmente decorar con ajonjol\u00ed, ajonjol\u00ed negro, an\u00eds o amapola<\/li>\n<li>Leudar una hora m\u00e1s<\/li>\n<li>Hornear 25 minutos a 180\u00b0C<\/li>\n<li>Dejar enfriar antes de partir<\/li>\n<\/ol>\n<p>Por ser un pan con una buena cantidad de aceite tiene buena duraci\u00f3n, y como mencion\u00e1bamos antes, cuando lleva unos d\u00edas, es excelente para torrijas. Cero desperdicio alimentario.<\/p>\n<figure id=\"attachment_14489\" aria-describedby=\"caption-attachment-14489\" style=\"width: 654px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"14489\" data-permalink=\"https:\/\/le-fort.org\/cocina\/challah-pan-judio\/trenza\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/trenza.jpg?fit=1280%2C1280&amp;ssl=1\" data-orig-size=\"1280,1280\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"trenza\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/trenza.jpg?fit=960%2C960&amp;ssl=1\" class=\"wp-image-14489 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2019\/10\/trenza-960x960.jpg?resize=654%2C654&#038;ssl=1\" alt=\"Trenza rusa\" width=\"654\" height=\"654\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/trenza.jpg?resize=960%2C960&amp;ssl=1 960w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/trenza.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/trenza.jpg?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/trenza.jpg?resize=1%2C1&amp;ssl=1 1w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/trenza.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"auto, (max-width: 654px) 100vw, 654px\" \/><figcaption id=\"caption-attachment-14489\" class=\"wp-caption-text\">Trenza rusa con masa de jal\u00e1 y relleno de mazap\u00e1n de almendras<\/figcaption><\/figure>\n<p>Receta adaptada de <a href=\"https:\/\/www.kingarthurflour.com\/recipes\/classic-challah-recipe\" target=\"_blank\" rel=\"noopener noreferrer\">King Arthur Flour<\/a>. Excelente recurso.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Receta de challah o jal\u00e1: pan jud\u00edo, usualmente trenzado, para festividades religiosas, excepto pesaj. Tambi\u00e9n es una excelente base para rollos de canela, trenza rusa, tostadas francesas y otras preparaciones.<\/p>\n","protected":false},"author":1,"featured_media":9310,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[652,51],"class_list":["post-14480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-comida-judia","tag-pan","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/04\/challah-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3Ly","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1591,"url":"https:\/\/le-fort.org\/cocina\/blt-tocino-lechuga-y-tomate\/","url_meta":{"origin":14480,"position":0},"title":"BLT: Tocino, Lechuga y Tomate","author":"Maestro Sanguchero","date":"7 de Marzo, 2015","format":false,"excerpt":"Este es un t\u00edpico s\u00e1nguche gringo (es decir, estadounidense). Data de principios del siglo XX pero se populariz\u00f3 despu\u00e9s de la segunda guerra mundial, con el advenimiento de los supermercados. Su nombre es la sigla de Bacon, Lettuce, Tomato,\u00a0y es un s\u00e1nguche de tocino, lechuga y tomate, con mayonesa, en\u2026","rel":"","context":"En &quot;Hecho en casa&quot;","block_context":{"text":"Hecho en casa","link":"https:\/\/le-fort.org\/cocina\/categoria\/hecho-en-casa\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/blt-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/blt-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/blt-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/blt-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/blt-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":3419,"url":"https:\/\/le-fort.org\/cocina\/pan-plano-chapati\/","url_meta":{"origin":14480,"position":1},"title":"Pan Plano \u2013 Chapati","author":"Le-Fort.org","date":"5 de Abril, 2013","format":false,"excerpt":"Receta f\u00e1cil y r\u00e1pida de chapatis, pan plano de la cocina india, que no es pan pita, pero que funciona muy similar. S\u00f3lo requiere harina, sal, aceite y agua.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-04-04_22-10-032.jpg?fit=800%2C208&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-04-04_22-10-032.jpg?fit=800%2C208&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-04-04_22-10-032.jpg?fit=800%2C208&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/2013-04-04_22-10-032.jpg?fit=800%2C208&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":16472,"url":"https:\/\/le-fort.org\/cocina\/pan-amasado\/","url_meta":{"origin":14480,"position":2},"title":"Pan Amasado","author":"Le-Fort.org","date":"15 de Abril, 2022","format":false,"excerpt":"El pan amasado es una receta t\u00edpica de Chile. 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Receta del Pan Amasado Esta receta rinde 8 unidades de 110g\u2026","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/04\/pan-amasado-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14508,"url":"https:\/\/le-fort.org\/cocina\/culmina-curso-de-panaderia-en-loja\/","url_meta":{"origin":14480,"position":3},"title":"Culmina curso de Panader\u00eda en Loja","author":"Le-Fort.org","date":"13 de Octubre, 2019","format":false,"excerpt":"Curso de panader\u00eda en Loja. Concluimos ya la primera parte de nuestro curso de panader\u00eda y reposter\u00eda en la ciudad de Loja. A lo largo de ocho semanas comenzamos desde cero, eliminando el almid\u00f3n para dejar el gluten y preparar seitan, y terminamos elaborando una serie de panes de diversos\u2026","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/panaderia-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/panaderia-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/panaderia-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/panaderia-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2019\/10\/panaderia-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1971,"url":"https:\/\/le-fort.org\/cocina\/receta-de-pan-pita\/","url_meta":{"origin":14480,"position":4},"title":"Receta de Pan Pita","author":"Le-Fort.org","date":"13 de Mayo, 2012","format":false,"excerpt":"Receta de pan pita, usual en la cocina levantina.","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"2012-05-13_20-33-23_832","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/05\/2012-05-13_20-33-23_832.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/05\/2012-05-13_20-33-23_832.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/05\/2012-05-13_20-33-23_832.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/05\/2012-05-13_20-33-23_832.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/05\/2012-05-13_20-33-23_832.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":761,"url":"https:\/\/le-fort.org\/cocina\/receta-de-pan-rapido\/","url_meta":{"origin":14480,"position":5},"title":"Pan R\u00e1pido","author":"Le-Fort.org","date":"11 de Agosto, 2011","format":false,"excerpt":"Una receta de pan r\u00e1pido, con polvos de hornear en vez de levadura, por lo que no hay que esperar que nada suba. Se amasa, al horno, y \u00a1a comer!","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2011\/08\/pan_antes-1024x768.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2011\/08\/pan_antes-1024x768.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.duarte.cl\/wp-content\/uploads\/2011\/08\/pan_antes-1024x768.jpg?resize=525%2C300 1.5x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/14480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=14480"}],"version-history":[{"count":5,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/14480\/revisions"}],"predecessor-version":[{"id":14491,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/14480\/revisions\/14491"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/9310"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=14480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=14480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=14480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}