The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flipping board

  • Pin It
dmsnyder's picture
dmsnyder

I have made a video demonstrating how to use a flipping board.

http://www.youtube.com/watch?v=caAif4A03Jk

Enjoy! David

davidg618's picture
davidg618

Yesterday I was baking baguettes. I've usually had to bake them in groups of two, not because my oven can't hold up to four, but because I couldn't find a fool-prove way of getting more than two on the hot baking stone using a peel. (I've dropped them on each other, off the back of the stone onto the rack, and, worst of all, onto the oven door.)


So, I decided to try using a rim-less cookie sheet as a peel. However, I needed a flipping board to place four baguettes on the parchment paper lined cookie sheet. I like Mini's cardboard flipper, but decided I wanted something more permanent. I went out to my shop, and found the remnants of some fiberboard I used to back some bookshelves I recently made. One side is smooth, but the backside has a diamond-like 3-D pattern. Eureka! I reasoned the back would act as a flour "holder" much like the panty-hose covered flipping peels posted in Bread Flipping Boards


I cut a 6" x 18" board from the scraps, and dusted the backside with flour. My baking stone is only 16" wide, so an 18" flipping board is adequate.  It worked perfectly.



Here's the flour dusted side. The insert shows the 3-D pattern magnified, and before dusting.



The opposite side is smooth.


David G

Ricko's picture

Flipping board

June 8, 2009 - 7:26am -- Ricko

I was wondering what you folks used for your flipping board when going from linen to peel? Size?  I have a sheet of medium or heavy weight balsa wood, 1/8 X 5 X18 in mind, with one long edge sanded down to a knife edge for getting under the dough. This is a pretty cheap and easy item to obtain. Your thoughts? Thanks

Subscribe to RSS - flipping board