it’s done, but now i have to wait for it to cool off enough to cover it, which is way more annoying than waiting for it to come out of the oven.
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I’ve done this one twice–it worked well, and looks so cool.
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I’ll bet it did, such a fascinating technique!
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Rye sourdough:
77% hydration with 1/3 rye flour, 2/3 KA bread flour, 2.5% each salt and olive oil, and 1% brown sugar to help with browning. I started it yesterday afternoon and did 4-5 rounds of slap and fold over the course of a couple of hours, then stuck it in the fridge to ferment overnight. I pulled it out this morning and let it sit at room temp for about 4 hours before lightly degassing and shaping, then gave it a couple of hours for a final proof before baking. It’s delicious - nice tang, crisp but thin crust, tender crumb - will make fantastic sandwiches. Tonight it’s getting slathered with duck liver and port pâté for dinner!
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Mmmmmmm…
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Almond Croissants, starting from a half-dozen giant Costco croissants, previously purchased and frozen for cooler weather – like today’s rainy 66 F morning, a 30 degree drop from suppertime last evening. While still semi-frozen, each one was cut in half vertically, then horizontally to get more reasonable portion sizes. I’ve made this recipe several times now, and noted that 2 T. frangipane filling for each half is plenty. I use a cookie scoop to fill, and a ziplock bag to pipe on top of each before patting in the slice almonds. Baking temp reduced to 350 degrees, since these quickly go from done to overdone at the higher recipe temp of 400. A half recipe of frangipane would have been enough for the 12 halves, but I made a full batch and there may be an apple/almond tart in our future.
Very happy with today’s results, which became lunch dessert as well as dinner dessert. 6 halves are again frozen for future snacking.
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Lunch dessert as well as dinner dessert! You know how to live!! After all, each croissant is one serving, right?? 
Seriously you are so clever to upgrade them like that, it never would have occurred to me.
Also I love your balloon plate!
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If you have summer stone fruit to use, that is a perfect thing to pair with frangipane in a tart.
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Beautiful, impressive, and sounds delicious!
I am lazy and just cover things with a tea towel, since I figure that it can breath but is “covered” May not be wise though…
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at least i generally don’t have to worry about… things crawling on it overnight. when i used to bake in my nyc apt, i had to rig some crazy contraptions to secure warm baked goods overnight on the counter without being air-tight (but being critter-safe.) it was torture.
Oh god yes. I don’t have to worry about this in my current place, but have in the past!
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Dorie Greenspan Apple Cake baked in an 8x8 glass pan for 60 minutes. For me, using the 8x8 pan made this easy cake even easier. I had 4 T “airplane bottle” (is there a real name for these, purchased at a liquor store?) of black rum and used 3 T from that. Other times I’ve used light rum, and there was no noticeable increase in rum-intensity with the dark, still a very mild background note for overall flavor of the cake.
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I’ve always called them mini bottles. But this from internet:
In Scotland and the Northeastern United States they are often known as nips, shooters, or singles and referred elsewhere as airplane bottles or mini-bar bottles or travel-sized bottles.
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trial sizes
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In my family we have always called them airplane bottles.
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Baked another version of the Alessandra’s kitchen “easy strawberry cake” but with totally different fruits this time - chopped apricot +demererra sugar inside, bluebs (and more coarse sugar) on top. Half tsp of lemon oil added to batter, but otherwise followed the batter recipe.
Sent it off with mom to an event, so I didn’t get to taste it. Hopefully she will bring me home a sliver 
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Lovely, mig hope you get a slice! by the way, Did you mean to say Natasha kitchen or is this an Alexandra recipe. Either way, looks delicious, such an adaptable cake!
not only did i misremember the name, autocorrect further misspelled it. AWESOME.
