The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Gunnersbury's picture


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. 

SylviaH's picture

Hello, Gunnersbury,  Cornmeal would work the grits for breakfast.  Also the semolina flour works nicely.  You might really like using a piece of parchment paper on your nicely for sliding your loaves into the oven.  You can purchase parchment paper at your local grocer.


flournwater's picture

Saving the cornmeal for grits (or fried cornmeal mush) is a great idea.  I hate wasting even the small amount that often gets dumped from the peel after loading the loaf into the oven.

I have become a fan of using parchment paper exclusively; no flour or meal on the peel.  It works great and it doesn't waste perfectly good edible ingredients.

Dcn Marty's picture
Dcn Marty

When looking for parchment paper, don't overlook restaurant suppliers. I purchased a box of full-size parchment at a cost far below the grocery store. 

Gunnersbury's picture

Thank you, all who have replied.  I am a believer, and will definitely use parchment: sure is cleaner, and will also reduce smoke.