keychris

last ones for this Father's Day (Australia, this coming weekend) a few bad ones in this batch, the cocoa butter didn't contract from the mold as well as it should. I think my compressor isn't supplying enough pressure so I need to do multiple coats to get a nice coverage, making a really thick layer.

thanks @pastryani It looks like I used the marbling technique, but I cheated and just did a finger application of dark chocolate on the mould after the yellow cocoa butter, then molded in milk. I popped these bars out as well, they're a hazelnut, orange and coriander seed praline with popping candy

Salted butter and caramel ganache with peanut praline

Hot Chocolate Tart from Kirsten Tibballs' new book, "Chocolate".

http://thebackhomebakery.com/Tutorials/Baguette.html or

someone quite a long time ago on here told me that the amount of alcohol that ends up in a product is so small that the preserving qualities of it are basically zero - can anyone comment?

hah, I read those post twice and didn't see that! thanks

Did you (or anyone else) have a reading on PDF made in the traditional method?

is a cup different in the US to down here in AUstralia? I seem to recall something about a US cup being around 200mL whereas an Australian cup is 250mL. That would change things too!

Dammit, that's my MO

Reinhart's is what I use - the most recent one I made I followed the procedure in his Whole Grain Breads book and it was very successful (see my posts earlier in this thread). I like how he presents the information in his books and the recipes mostly seem to work well. There's always http://www.thefreshloaf.com/ for an online place dedicated to bread which has a huge amount of information.

I think the slab will be delicious

Same formula, but with a lot longer proofing - I let the sponge go for 24hrs before creating the dough, then the dough had around 6hrs before shaping, then around 90 minutes before baking. 15 minutes under a casserole pot to keep the steam up, then another 25 or so with the pot off

sourdough with spelt and rye

I've cut firm pralines with nibs, no problems!

No-one will laugh, everyone has kitchen disasters! Anyone who says they don't is either lying or doesn't cook Can you post the recipe just for the insert? Perhaps it actually does have an error in it.

The high levels of sugar act as a preservative. With the Pomona pectin, you can set it with calcium and drastically reduce the sugar content, however you may end up with a jelly that has a much shorter shelf life.

Could you leave it until the CB had set up, do you think?

Sammie Molnar from Savour School in Melbourne:

Did you have any additional yeast to the "starter yeast" in your dough?

I predict an upsurge in sales of this tape when the link goes up

These are for a conference coming up this week:

Hi all, If you're interested, the Australian Patissier of the Year competition is currently live-streaming on Youtube and for the next two days. Here's the link: https://www.youtube.com/user/damngoodprod cheers Chris

finishing these off today

Lucky it's coming into winter for me