Kerry Beal

Pretty sure we've looked at this before and determined which one it was. For sure it's a CW mold

I have a fair number of All-Clad pieces - all picked up cheaply - the first 3 were found at Rosehill Liquidation - someone had managed to scrub the black anodized coating off and they had been returned to the store where they were purchased - 3 pieces for $10 a piece. They work just fine! This 8 quart has been doing yeoman service for quite a number of years. The one Emeril piece I have is a tiny saucier pan which is adequate - but no where near as nice as another I found for a couple of bucks later. But I do prefer the pour spout on it over the other which doesn't have one. And I still have a number of the Biro pans that we picked up at a liquidation place in Sudbury - can't recall what we paid but it wasn't more than $100 for an 8 piece collection.

I haven't - but they would be OK - there isn't a heat source on the top so the incineration would happen from the bits too close to the flame at the back. I'm thinking naan.

Totally agree - gas is the way to go. When the stone is hot and you put in the pizza - you can turn down the gas so that the bottom and top get equivalent love and avoid burning the top while bottom gets the nice leoparding.

Yup - guitar then roll

I've gotten Schokenade from Sweet Market Distribution, he also carries the Cacao Barry, Callebaut and Belcolade. But the quantities are a bit bigger. I think the last box I bought was 10 kg.

Dark is C501/J (noir selection) Milk is Lait selection White is Blanc selection

Zyliss garlic press for me - two sizes at home - have one in all my cooking locations.

Actually mine is the Ooni Pro - it's a 16 inch but taller than the Koda. Decided it on it based on the unavailablity of the Koda and my desire to be able to cook things other than pizza in it cause it's taller.

Find me here - it's a free 4 day pass where you can watch all the demos. I demo tempering dark and milk on a slab, by seeding and of course with the EZtemper. I also do a demo on tempering Ruby by the same 3 methods. You'll be able to see the bowl I use. I prefer plastic these days - glass really hangs on to the heat. I tend not to use cold water or ice under the bowl anymore.

Burner that looks like jet engine sits behind it - so it diffuses the heat around up and upward.

yup - just a really fine grit - check the 'corners' too

No - if you are using a taping knife it's best to grind and polish the edge a bit to remove any burrs though. And don't whack the sides of the mold with the metal.

Good thoughts - thanks. It's really the old when all you have is a hammer - everything begins to look like a nail! I really don't need to make bread in it - just prove I can do it well once then go back to what works better. But pita, naan, pide - all things I'm anxious to try.

I'm a Belcolade fan

It has a compressor in it to cool - so yes.

I think it's probably going to be OK without additional cocoa butter. Likely do a small test first.

Hmmm - thought it had more droplets but apparently not.

Send a picture of the front of the bag and we will be able to tell you if it's the right formulation.

811 should be fine as long as it's the standard formulation.

I'd say 20 minutes or so.

Learning curve starts on baking bread today - Bottom didn't brown. Top did! Binned it. Fortunately the second loaf got baked in the CSO

New toy added to my collection - it's a turning peel. Turns out the fellow who makes all sorts of things with stainless for BBQ's and pizza ovens lives and works about 15 miles from me. So I ran up there when I got a couple of hours free last week and had a look at his various peels. This one was mine the minute I picked it up. Balanced, perfectly finished. So much easier turning with it -

I would agree. Eggs can be replaced with a variety of other things but ground flax is the one I've read most about.

I believe that soda bread might’ve been the Reason I needed to buy the culture