The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

peel

PaulZ's picture
PaulZ

Hi all,

Can someone pls inform  me why it is suggested that we use cornflour or cornmeal on the peel, transfer paddle or the couche cloth instead of AP flour or regular bread flour? What's the difference?

nicolesue's picture

Baking Stone - How to Transfer?

May 19, 2010 - 12:14am -- nicolesue

Hi,

I've recently purchased a ceramic pizza baking stone. What's the best way to transfer the bread dough (like a boule) to the baking stone while it is pre-heating inside the oven. I don't have a peel.

At the moment, I proof my dough on a thin silicon mat. Prior to baking, I'll remove the baking stone from the oven, and slide the whole thing (silicon mat and dough) onto the baking stone, before putting it back in the oven again for baking. I do not remove my silicon mat until the baking is complete.

Doc Tracy's picture

Help with loading bread off peel onto stone!

January 28, 2010 - 9:02am -- Doc Tracy
Forums: 

Help! I'm just learning to use my new peel and stone. Trying to break away from putting all my breads on or in a pan. So, today I had a beautiful loaf of Multi-flour miche ready to load into the oven. Thought I did everything right. I put cornmeal on the peel. Had the stone blazing hot. Went to load it and the darn thing stuck to the peel. I used my pastry cutter to push it off the peel and it ends up as a squished up mound at the front of the stone, stuck to the stone and the door of the oven.

mabaker's picture

need some help before doing my first bread workshop!

January 5, 2010 - 10:26am -- mabaker

Hello,

 

Iv'e graduated from a culinary school and started to do some workshops.

My next one is breads. At home I'm using parchment papaer- to put the shaped and pre-shaped doughs

After that I transfer them to a sheet pan that has been already heated in the oven (otherwise the bottom will burn).

I had success moving the parchment with breads to the oven, and using the sheet pans.

I don't use cloth nor special baskets....but I want this workshop to look more professional.

What would you advise me to get?

Doc Opa's picture

8" utility peel

December 7, 2009 - 8:02am -- Doc Opa

Hi everyone,

 

I've have a 14" metal peel with wood handle, an old weed cutter I've modified for a moving hot coals, a commercial cotton mop with wood hanle, metal snow shovel for scooping coals and a five foot long fishing gaff I've modified for a bubble popper.  I'd reallu like to have a 8" utility peel but i'm having a hard time justifying paying $70.00 plus dollars for one.  Does anyone know of a utility peel out there with a little more reasonable price tag?

 

DOC Opa

Gunnersbury's picture

Cornmeal

September 10, 2009 - 2:13pm -- Gunnersbury

I am not very advanced: as my question will indicate. I have two types of cornmeal at home usually: the coarse ground, and the flour. Can I use either one when sprinkling on the peel?  And if the coarse is okay, then are grits okay?  Thank you. 

hsmum's picture

who needs a pizza peel when you've got one of these babies?

March 17, 2009 - 6:30pm -- hsmum
Forums: 

I'm really still very new at this bread-baking thing, so I hesitate to say it, but I may have discovered a tolerably good and low-cost alternative to a pizza peel! 

Today I tried making pizza for the first time.  I realized last-minute that even my rather large spatula (roughly 6"x6") was just not going to transfer these little babies onto my baking stone.   Silly of me. 

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