Waiting for delivery

I had a gas leak at the kiln, fixed it, but did not have enough gas to fire the stoneware pots to temperature. I took the opportunity to change to a larger tank and get rid of the old ones that had to be refilled every firing. So I have a batch of pots in the kiln, waiting for 80 gallons of propane to be delivered. It is getting late for starting. I will be up late tonight. If  all goes well I will be shipping next week.
Because of a broken finger, I don't have many BreadPots this baking and gifting season.
They will go fast, so if you want one, let me know right away.

Saturday 11-2 if you want to come over.

a BreadBell cloche is good for croissants too

so it would seem anyway; there is almost too much oven spring. a traditionally laminated, all-butter dough baked covered for 6 minutes, then uncovered for a further 12 at 400F. fresh out of the oven, it smells like a warm, dry, early autumn morning in the viennoiserie district of choose-your-french-city. the sticky-looking filling is a pseudo-frangipane made tasty and more inauthentic by the addition of freshly ground green cardamom.

unfortunately, a disappointing texture in the final baked good and a distinctly bloated aspect unknown among the trim and lovely croissants made by pros and french baking nerds (see, for instance, this). is this due to my incompetent shaping? definitely. but it is also because i laminated the dough too many times. when the instructions say to "mark on paper or a slip of parchment each time you do a turn, for this dough will not hold indentations as puff pastry dough will," they know of what they speak.

fortunately, they taste great. perhaps next time, if i follow instructions to the letter, they will also look like this on the inside.

vt