need some help before doing my first bread workshop!
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?
Pizza peel? stone? (very expenssive), canvas? (I believe it's more usefull for loafs), bannentons?
I never used those at home, I don't know how easy it to transfer the bread from the peel to the oven...do u proof the shaped
bread on the peel?? if not- how do you transfer it?
Thanks so much!