The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flipping board

Ricko's picture

Flipping board

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

davidg618's picture

...something a bit more substantial than balsa wood, and  slightly larger 20-1/2" x 7".

It's made from birch plywood, 1/8" thick, and I haven't found the need to put a knife edge on it, although that had been my original intent. I just roll the loaves onto the board, from the linen, and once again onto my peel. When I have more than one baguette to transfer, which is usually the case, I use a large rimless cookie sheet, covered with a piece of parchment paper, instead of my peel. I transfer three or four baguettes to the oven, with the parchment paper, easily, in one move.

My oven, and baking tiles can accomodate loaves up to 20" inches long, so I cut my board accordingly, and I had the playwood scrap left over from another project. It's obviously heavier than balsa wood, but not significantly.

David G.

LindyD's picture

A piece of cardboard, which I've cut to my specs and covered with a clean (natch) knee-high type of hosiery.

Howard (Holds99) is to be credited for conceiving this brilliantly inexpensive, yet completely functional flipper.


xaipete's picture

That sounds like a great flipper, Lindy. I'm going to make one up for myself this afternoon. I only have some black knee-highs, but I assume the color doesn't matter as long as they are color-fast.


Ricko's picture

Thanks for the idea Lindy. I would think that the weave of the hosiery would work well in holding a dusting of flour also.

LindyD's picture

You're right, Ricko - the weave does work nicely with the flour.  I also like the fact that the flipper is lightweight so I can hold it at any angle to the bread.

Pamela, isn't all hosiery pretty much colorfast?  I've no idea and have to admit that I have more Smartwool socks in my wardrobe than hosiery.


SylviaH's picture

Wine case board, pizza paddle, cardboard, large flat cookie sheet and jelly roll pans.


fancypantalons's picture

I follow Mr. Reinhart's advice... a good ol' fashioned sheet pan. :)  Light, sturdy, easy to clean... works for me!

bobm1's picture

cardboard fit the bill for quite some time, cheap and recyclable. it wasn't always around though so i ripped some luan (also known as doorskin ) into 6 x 24 inch strips and tappered the edges a bit. works great with baguettes. i made a couple at 36in and use them as peals. 6in isn't wide enough for boules though. a 4' x 8' sheet is about $8 bucks around here and the yard will cut it for you if you ask.

nova's picture

Depending on what you might be moving from your couche for loading, we often used our bare hands at the SF Baking Institute for loaf transfer onto the loaders.  If your loaf is a sturdy type of dough, hands are also an option.  In fact, I really haven't used the flipper much since I came back from 3 weeks of bread workshops out there...

I think if you do want to use a flipper, a board that is no more than 1/8 to 3/16 inch thick would be the easiest to handle.  The hose idea is intriguing and I might try that the next time I use a flipper.

Pablo's picture

I use a thin piece of plywood with linen stapled over it.  Same idea as the cardboard/hose I think - the linen accepts a dusting of flour and becomes non-stick.