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Kerry Beal

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Everything posted by Kerry Beal

  1. Kerry Beal
    As I learned explaining this sort of thing to two different types of patients. For the first "who knows the ways of the Lord", for the others "shit happens"! Does it happen to that particular mold a lot?
  2. Kerry Beal
    And so it begins! Riffing off the Christmas Baking Redux thread. Show me yours, I'll show you mine!
  3. Kerry Beal
    Chocolate cherry sourdough
  4. Kerry Beal
    Using this one. Cacao Barry gave me some for the demos I was doing at the Christmas Chocolate and Pastry Show yesterday. As is the Orchid - it's a little bigger than chip sized.
  5. Kerry Beal
    Quite nice. It's a direct dough. 1.5 hour bulk ferment and a further 1.5 or so in the pan. I'm working on a cherry chocolate sourdough - needed something for today.
  6. Kerry Beal
    Crumb shot
  7. Kerry Beal
    1 kg - 13 x 4 x 4
  8. Kerry Beal
    Pain de mie (Or as autocorrect calls it - pain de Mike)
  9. Kerry Beal

    Camel Milk

    Kerry Beal replied to a topic in Cooking

    I was wracking my brain trying to figure out the R & A - thought I was developing dementia
  10. Kerry Beal
    As you progress and get chocolate building up on the sides - use the hair dryer on the sides. when things start to get sticky - back to cold air - 12 C or so. When you are done the sides of the pan will be clean. Use untempered chocolate at about 35-37 C. And start with something easier than coffee beans! Malt balls are good. Cherries are a bitch - roll each one round if you can. Pan should turn at such a rate that the product comes about 2/3 of the way up the pan then rains back down. Get your hand in there to break up doubles. Polish a day later - knock two pieces together - they scuff when ready to polish. Polish first til shiny - then glaze.
  11. Kerry Beal
    That is correct - as long as it gets above 34 then any of the crystals that would interfere should be gone.
  12. Kerry Beal
    Sourdough - slight mistake - had kitchen manual open - saw 315 grams - added 315 grams of levain. Had to fiddle the water a bit to bring it back to the correct total (of course their is more flour with more levain and I didn't bother to correct for that) it was a lively dough during the folds! Baked this am am in the CSO at 450 for 35 minutes. Preheated the stone on convection bake for 15 minutes
  13. Kerry Beal

    Camel Milk

    Kerry Beal replied to a topic in Cooking

    'Camel caramel' - say that fast five times!
  14. Kerry Beal
    Not necessary to go 60 then drop - just melted then drop to 33.5
  15. Kerry Beal
    Not a big fan of wheel machines myself - they get overcrytallized so easily.
  16. Kerry Beal
    Not to be a downer and hate to interfere with a sale for Tom - but the guys at Chocolate World were not impressed because it's not warmed. Wonder if you could find a way to warm it?
  17. Kerry Beal
    Try a bit more heat - alternating heat and cold to get them to round up. What temperature chocolate are you using?
  18. Kerry Beal
    Nope - not this time.
  19. Kerry Beal
    Here you go - high pressure pasteurization - inactivates enzyme that causes browning. Here
  20. Kerry Beal
    Last night's loaf is nice - but the dough that spent the night in the fridge is clearly the star! CSO preheated for the stone - then bread function 450 for 35 min
  21. Kerry Beal
    Which formulation is it? Some are transparent and you need white. You can get too much - then you smell and taste it.
  22. Kerry Beal
    This stuff isn't cooked
  23. Kerry Beal
    Canadian Tire is selling the IP 6 quart for $70 here.
  24. Kerry Beal
    Every restaurant show I see vacuum packed avocados - they would work well.
  25. Kerry Beal
    Yup - there too.
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