Kerry Beal

Was it a very thin layer of chocolate each time? I've had more through and through cracks when that happens. Oops see everyone has beat me too it!

@patris - I forgot to copy that feuilletine recipe - is there a link to it somewhere or if not could you PM it to me?

Don't know Dave - but it looks startlingly beautiful!

So they came out of the molds and looked this way immediately?

Couple more modernist lean french loaves

Indeed - some of the worst pain I ever endured while an intern working in the ER. The ramp outside was not far enough away from other humans!

Sirloin cap - sous vide 2 hours

Depends on the carbonator - Sodastream is one that causes mopping incidents.

Made 2 loaves of Modernist Lean Bread - one will be for the next shift Found some nice marrow bones at Sobey's this am. Perfect with the bread

Modernist lean - crust is amazing!

How kind! (she says in sarcastica font)

I'm keeping an eye out for one required locally - but I suspect the trip back across the border might make it prohibitive for him.

I also depend on an IR thermometer - actually a bunch of them! Where are you located? You are welcome to join our Chocolate Workshop in May. You'll learn a lot!

And too cool - chocolate for backing off should be as warm as possible - quick scrape with the spatula at about 45 degrees - minimize the scraping.

Fellow I was talking to today showed me a bottle of vodka made from whey. Apparently you ferment the whey - then distill the beer it produces. It's called Black Cow Pure Milk Spirit. There's another Broken Shed from New Zealand.

At his talk in Toronto he said you couldn't get suitable rye flour in the US without milling your own. So I think it applies to all.

Nope - white sandwich wholewheat variation.

Did the small Pullman this time - 800 grams of dough - it was bulging when I pulled off the lid! But the mixing in of the bran and germ went well this time so I'm prepared to take a crumb shot

Glad it's working out for you. I usually melt chunks of chocolate in the microwave - rarely bother to bust it up anymore.

Interesting - never would have thought of using it for pound cake. How much batter per round ? Shall have to dig mine out.

A1 baguette in batard form

I suspect @patris is a lot more exhausted than I - she's spent a bunch of days working up to this - I just dropped around after I finished work on Saturday morning. I actually slept in until 7 this morning - something I never get to do at home! I made my way back across the border with no delay and I'm sitting enjoying a cup of tea. Her organizational skills made everything run so smoothly this year. She learned a lot from what she had to get out of the carpet last year! She'd picked up a few different things from Amazon.com that were excellent additions this year - the first some sterilite bowls in a variety of sizes that are microwave safe and perfect for the task. And some one piece silicone spatulas that cleaned up beautifully. We had 3 of the La Chocolatiere melters in addition to the 6 kg Swiss Krea. White, milk, dark and caramelized white. Next year a few more small offsets and some small straight spatulas. And some slightly narrower, deeper bowls for dipping ( @patris and I were talking about the possibility of some pottery bowls with a couple of cut outs at the top that could hold a wire across the top of the bowl). I suspect a few more of the good dipping forks should be taken along as well.

A small part of the stuff that was made!

The table contents are growing

Cookie addition