The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Handling Slack Dough (hijacked from " a couple of pics")

pizzameister's picture
pizzameister

Handling Slack Dough (hijacked from " a couple of pics")

Patti,

I started this as a new thread, under a more appropriate title, in the hopes that it may generate more information for you.

Surely, I wish everyone would buy this product. Sales have been good and feedback always positive, but alas it will never be for everyone. I know that others just use a lot more flour for handling, or use a sheet of parchment paper underneath to transfer. Neither of these may be perfect solutions for everyone, and the Super Peel can make the transfer process a whole lot easier and more predictable.

Gary

Joe Fisher's picture
Joe Fisher

I've become very adept at using a wooden peel to move my loaves and pizza pies. I can shuttle just about any kind of loaf onto the peel and onto a stone now. It took lots of practice, and a ruined loaf or two :)

That said, when working with very slack doughs, the SuperPeel has been a big help. When I made my pugliese last week, I proofed them in bowls. When they were ready, I turned each out onto the SuperPeel and conveyored them onto my stone. Very convenient.

It's also nice for putting multiple baguettes on the stone if you can't put them on longways (my rack doesn't pull out far enough for me to get at the side of my stone comfortably). After proofing seam-up on my couce, I just roll the loaves one by one onto the SuperPeel. Then just convey them right onto the stone. Like this:

Photobucket - Video and Image Hosting

Photobucket - Video and Image Hosting

Can you live without it? Of course. Will it make your life easier? Absolutely. Is it worth the money? In my humble opinion, yes.

-Joe

rmk129's picture
rmk129

Since I don't own a Superpeel and have never used one, I have no personal stories to attest to how great the Superpeel is at handling slack dough etc. However...after reading so many references to it on this site, I finally gave in to my curiousity and visited the Superpeel website. I must say that I am very impressed! Now I understand how it works. The website also has cool videos (I especially liked the pizza-transfer video) that show exactly how it works. I will now be putting this high up on my list of most-wanted kitchen items (probably immediately after I acquire a baking stone) :) Cool invention, Gary!!!

JMonkey's picture
JMonkey

It is a very cool invention. The only problem I've had with it, is that it's difficult to place two large boules on the peel at the same time.

Aside from that, so long as you flour it well, it works beautifully!

Joe Fisher's picture
Joe Fisher

That's why you need two :-D

I actually have 3 peels in the kitchen, and there have been times all 3 have been active.

-Joe

pizzameister's picture
pizzameister

Joe,

Not to forget, one of those peels is not a peel afterall. It is a Fake Peel!!!!!

Gary

Joe Fisher's picture
Joe Fisher

I never claimed it was "Super" :) You set me straight on that one!

For those that missed it, my wife bought me a cheap SuperPeel clone from Sur La Table. Instead of the nice cloth belt like the SuperPeel has, it used parchment paper as the conveyor. It was awful. Terrible. Horrible. The parchment went in the garbage after two uses.

On the plus side, without the belt, it makes a nice peel on its own :)

-Joe