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      "description": "Baguette francesa tradicional con corteza crujiente y miga alveolada. Perfecta para acompañar cualquier comida.",
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      "cuisine_type": "Francesa",
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            "description": "Mezclar harina, agua, sal y levadura. Amasar durante 15 minutos hasta obtener una masa lisa y elástica.",
            "duration_minutes": 15
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            "title": "Primera Fermentación",
            "description": "Dejar reposar la masa en un recipiente tapado durante 60 minutos a temperatura ambiente (22-24°C).",
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            "step": 3,
            "title": "División y Formado",
            "description": "Dividir la masa en 10 piezas de 250g cada una. Formar las baguettes dándoles la forma alargada característica.",
            "duration_minutes": 20
          },
          {
            "step": 4,
            "title": "Segunda Fermentación",
            "description": "Colocar las baguettes en un lienzo enharinado y dejar fermentar 60 minutos más.",
            "duration_minutes": 60
          },
          {
            "step": 5,
            "title": "Greñado y Horneado",
            "description": "Hacer cortes diagonales en la superficie con una cuchilla. Hornear a 240°C con vapor inicial durante 25 minutos.",
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          }
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      },
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      "storage_instructions": "Consumir el mismo día de producción. Se puede congelar después del horneado.",
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      "dietary_tags": null,
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            "description": "Mezclar todos los ingredientes excepto la mantequilla de laminado. Amasar hasta obtener una masa homogénea.",
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          },
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            "title": "Reposo en Frío",
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            "title": "Laminado",
            "description": "Extender la masa en rectángulo. Colocar la mantequilla en el centro y hacer 3 dobleces sencillos con 30 minutos de reposo entre cada uno.",
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            "title": "Fermentación Final",
            "description": "Dejar fermentar a 26°C durante 2-3 horas hasta que dupliquen su volumen.",
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            "title": "Horneado",
            "description": "Pintar con huevo batido y hornear a 200°C durante 18 minutos hasta dorar.",
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      },
      "preparation_notes": "La mantequilla para laminar debe estar a 15-16°C, flexible pero no blanda. Trabajar en ambiente fresco.",
      "storage_instructions": "Consumir el día de producción. Se puede congelar la masa formada antes de la fermentación final.",
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      "nutritional_info": null,
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      "dietary_tags": null,
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      "status": "ACTIVE",
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      "instructions": {
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            "title": "Incorporación de Masa Madre y Sal",
            "description": "Añadir la masa madre y la sal. Amasar suavemente hasta integrar completamente.",
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          },
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            "title": "Fermentación en Bloque con Pliegues",
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            "title": "Formado Final",
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            "description": "Dejar fermentar a temperatura ambiente durante 2 horas o en frío durante la noche.",
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            "title": "Horneado",
            "description": "Hacer cortes en la superficie. Hornear a 230°C con vapor inicial durante 45 minutos.",
            "duration_minutes": 45
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      "preparation_notes": "La masa madre debe estar activa y en su punto óptimo. La temperatura final de la masa debe ser 24-25°C.",
      "storage_instructions": "Se conserva hasta 5-7 días en bolsa de papel. Mejora al segundo día.",
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      "description": "Bollería de hojaldre rectangular rellena de chocolate. Clásico de las panaderías españolas.",
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