Testing the code block

I wasn't too sure what code to paste in here, so I'm simply pasting the content from the last record in this publication. Might as well try that! { "path": "/3mnwlydxcr22u", "site": "at://did:plc:e6grv4cc6jxdhnjo22szkayq/site.standard.publication/3mnuqysnp4k25", "$type": "site.standard.document", "title": "Potato buns, one way", "content": { "$type": "blog.skypress.content.gutenberg", "blocks": [ { "name": "core/heading", "attributes": { "level": 2, "content": "Ingredients" }, "innerBlocks": [] }, { "name": "core/list", "attributes": { "values": "", "ordered": false }, "innerBlocks": [ { "name": "core/list-item", "attributes": { "content": "600g T45 flour" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "200g warm milk" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "60 to 100g warm water (adjust as needed)" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "140g cooked potato flesh, peeled" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "60g soft butter" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "1 medium egg" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "40g sugar" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "13g salt" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "10 to 12g active dry yeast" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "A little milk, to brush before baking" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "A little melted butter, to brush after baking" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "½ teaspoon turmeric, for color" }, "innerBlocks": [] } ] }, { "name": "core/heading", "attributes": { "level": 2, "content": "Cooking the potato" }, "innerBlocks": [] }, { "name": "core/list", "attributes": { "values": "", "ordered": true }, "innerBlocks": [ { "name": "core/list-item", "attributes": { "content": "Cut the peeled potato into cubes." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Cook them in water for about 10 minutes, until very soft when pierced with a knife." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Set the potatoes aside, let them cool and dry as much as possible" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Mash them in a bowl." }, "innerBlocks": [] } ] }, { "name": "core/heading", "attributes": { "level": 2, "content": "Kneading" }, "innerBlocks": [] }, { "name": "core/paragraph", "attributes": { "content": "I don’t have a stand mixer, so I did the whole thing by hand. It works, but I won’t pretend it’s effortless. A stand mixer with a dough hook would have saved my arms a good twenty minutes 🙂", "dropCap": false }, "innerBlocks": [] }, { "name": "core/list", "attributes": { "values": "", "ordered": true }, "innerBlocks": [ { "name": "core/list-item", "attributes": { "content": "In a large bowl, add the flour and make a well in the center." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Add the egg, salt, sugar, mashed potato, and turmeric to the well." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Add the dry yeast on one side, away from the salt and sugar." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Pour in the 200 g of milk gradually, mixing as you go." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Once the milk is absorbed, add 60 g of warm water in a thin stream and keep mixing for 2 to 3 minutes." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Work in the soft butter gradually. If the flour isn’t coming together, add more water a few drops at a time, and stop as soon as a ball forms." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Turn the dough out onto the counter and knead for a good 15 to 20 minutes, bringing it back together as you go. You’re after a smooth dough that’s barely sticky. (This is the part where a stand mixer really earns its keep.)" }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Finish by kneading a little more energetically for 2 minutes (slapping the dough against the counter) to build up some elasticity." }, "innerBlocks": [] } ] }, { "name": "core/paragraph", "attributes": { "content": "One thing that threw me: my dough was super sticky the whole way through; I was worried it wasn’t going to work. It turned out perfect in the end, but I suspect a stand mixer would have made the stickiness less of a worry, since you’re not fighting it with your hands. So if yours feels the same, don’t panic 🙂", "dropCap": false }, "innerBlocks": [] }, { "name": "core/heading", "attributes": { "level": 2, "content": "First rise" }, "innerBlocks": [] }, { "name": "core/list", "attributes": { "values": "", "ordered": true }, "innerBlocks": [ { "name": "core/list-item", "attributes": { "content": "Gather the dough into a ball, no flour needed." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Cover the bowl tightly with cling film or a cloth." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Let it rise in a warm room (21°C minimum) until it triples in volume (1 to 2 hours depending on temperature)." }, "innerBlocks": [] } ] }, { "name": "core/heading", "attributes": { "level": 2, "content": "Shaping" }, "innerBlocks": [] }, { "name": "core/list", "attributes": { "values": "", "ordered": true }, "innerBlocks": [ { "name": "core/list-item", "attributes": { "content": "Once tripled, knock the dough back with your fist and gather it into a ball." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Give it 2 or 3 folds." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Divide into pieces and shape each into a ball. I went with 120 to 130 g per piece, which gave me about 9 buns, but they ended up a little too big for my taste. Next time I’ll aim for around 100 g." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Place them spaced apart on a baking sheet lined with parchment paper. I also spread a bit of semolina on my parchment paper, it helped the buns not to stick." }, "innerBlocks": [] } ] }, { "name": "core/heading", "attributes": { "level": 2, "content": "Second rise" }, "innerBlocks": [] }, { "name": "core/paragraph", "attributes": { "content": "Let them rest 30 to 45 minutes. The buns should puff up nicely. That’s at this point that I realized my buns were too big 🙂", "dropCap": false }, "innerBlocks": [] }, { "name": "core/heading", "attributes": { "level": 2, "content": "Baking" }, "innerBlocks": [] }, { "name": "core/list", "attributes": { "values": "", "ordered": true }, "innerBlocks": [ { "name": "core/list-item", "attributes": { "content": "Preheat the oven to 180°C." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Brush the buns with milk." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Bake for 15 to 20 minutes (18 minutes with a fan oven), until just golden." }, "innerBlocks": [] }, { "name": "core/list-item", "attributes": { "content": "Out of the oven, lift them off the sheet and brush butter over the tops while they’re hot." }, "innerBlocks": [] } ] }, { "name": "core/paragraph", "attributes": { "content": "Enjoy! 🙂", "dropCap": false }, "innerBlocks": [] } ], "version": 1 }, "coverImage": { "ref": { "$link": "bafkreiakyejrdl3iw4t64exjiv7vymfx53e5wy5zergy25j53u5aaqkkiy" }, "size": 342942, "$type": "blob", "mimeType": "image/jpeg" }, "bskyPostRef": { "cid": "bafyreiexvf3fimlmcox4wpac3gksiznrtmhzy4x3crp667q3ow2ream7ge", "uri": "at://did:plc:e6grv4cc6jxdhnjo22szkayq/app.bsky.feed.post/3mnwlycyaw427" }, "description": "A good recipe, potato buns are the best!", "publishedAt": "2026-06-10T11:24:28.684Z", "textContent": "Ingredients\n\n600g T45 flour\n\n200g warm milk\n\n60 to 100g warm water (adjust as needed)\n\n140g cooked potato flesh, peeled\n\n60g soft butter\n\n1 medium egg\n\n40g sugar\n\n13g salt\n\n10 to 12g active dry yeast\n\nA little milk, to brush before baking\n\nA little melted butter, to brush after baking\n\n½ teaspoon turmeric, for color\n\nCooking the potato\n\nCut the peeled potato into cubes.\n\nCook them in water for about 10 minutes, until very soft when pierced with a knife.\n\nSet the potatoes aside, let them cool and dry as much as possible\n\nMash them in a bowl.\n\nKneading\n\nI don’t have a stand mixer, so I did the whole thing by hand. It works, but I won’t pretend it’s effortless. A stand mixer with a dough hook would have saved my arms a good twenty minutes 🙂\n\nIn a large bowl, add the flour and make a well in the center.\n\nAdd the egg, salt, sugar, mashed potato, and turmeric to the well.\n\nAdd the dry yeast on one side, away from the salt and sugar.\n\nPour in the 200 g of milk gradually, mixing as you go.\n\nOnce the milk is absorbed, add 60 g of warm water in a thin stream and keep mixing for 2 to 3 minutes.\n\nWork in the soft butter gradually. If the flour isn’t coming together, add more water a few drops at a time, and stop as soon as a ball forms.\n\nTurn the dough out onto the counter and knead for a good 15 to 20 minutes, bringing it back together as you go. You’re after a smooth dough that’s barely sticky. (This is the part where a stand mixer really earns its keep.)\n\nFinish by kneading a little more energetically for 2 minutes (slapping the dough against the counter) to build up some elasticity.\n\nOne thing that threw me: my dough was super sticky the whole way through; I was worried it wasn’t going to work. It turned out perfect in the end, but I suspect a stand mixer would have made the stickiness less of a worry, since you’re not fighting it with your hands. So if yours feels the same, don’t panic 🙂\n\nFirst rise\n\nGather the dough into a ball, no flour needed.\n\nCover the bowl tightly with cling film or a cloth.\n\nLet it rise in a warm room (21°C minimum) until it triples in volume (1 to 2 hours depending on temperature).\n\nShaping\n\nOnce tripled, knock the dough back with your fist and gather it into a ball.\n\nGive it 2 or 3 folds.\n\nDivide into pieces and shape each into a ball. I went with 120 to 130 g per piece, which gave me about 9 buns, but they ended up a little too big for my taste. Next time I’ll aim for around 100 g.\n\nPlace them spaced apart on a baking sheet lined with parchment paper. I also spread a bit of semolina on my parchment paper, it helped the buns not to stick.\n\nSecond rise\n\nLet them rest 30 to 45 minutes. The buns should puff up nicely. That’s at this point that I realized my buns were too big 🙂\n\nBaking\n\nPreheat the oven to 180°C.\n\nBrush the buns with milk.\n\nBake for 15 to 20 minutes (18 minutes with a fan oven), until just golden.\n\nOut of the oven, lift them off the sheet and brush butter over the tops while they’re hot.\n\nEnjoy! 🙂"} Curious how that ends up looking.