Practice - why does it work ?
Well I had a baking extravaganza this weekend - pizza, croissants, baguettes and today canele. I took a snap (with my flour encrusted phone - sorry for the lack of phoographic quality). This bake had very few uncooked tops which if anyone has tried canele knows that cooking tops is a challenge since they like to rise or 'muffin top'. I have no idea why with repetition, certain things just improve. but to the bigger point - all y'all, sometimes its just a good thing to resign yourself to all the science and tips and tricks and just bake over and over - and accept the fact that even with tons of practice, you will have flops. happy baking folks ;)