Baking couche... what gives?
Ok I've seen them mentioned anytime French bread comes up.
Is a bakers couche no more than a piece of canvas or linen that's been floured?
Is the purpose to keep the baguettes relatively straight while proofing?
From what I've seen here: http://shop.bakerscatalogue.com/landing.jsp?go=DetailDefault&ref=pub1&id=6222
it appears they facilitate easy transfer to a peel which then pops them onto a baking stone.
I can't imagine it'd cost me nearly $17.00 to find a piece of unbleached canvas with the same dimensions and coat it with flour and have a home made version of the 'bakers couche'.
Anyone here use one? Anyone here have any recommendations for what works best?