Submitted by mauiman on September 1, 2010 - 4:36pm
I have formed a loaf and set it aside to rise. But once risen, how do I transfer this slightly sticky body to a baking stone which I've left pre-heating in the oven? Is there a time tested way to do this?
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What is it sitting on?
If it is proofing on a floured linen couche, then check out this video on how to use a flipping board.
You don't need to buy one - just cut out a piece of cardboard about 12 inches long (or a few inches longer than your loaf) and four or five inches wide, put a clean nylon stocking over it and flour it well, then flip the loaf on to your board, then to a piece of parchment on your peel. Slide it into the oven and you're done.
If you are proofing on parchment, then just slide the loaf and parchment into the oven.
And welcome to TFL.
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Just to add to what Lindy said, you can turn a sheetpan over and slide the parchment onto the stone from the sheet pan if you don't have a pizza peel. Parchment is your friend.
Eric
Plastic chopping sheets.
Once my bread has proofed and risen in the brotform; I will turn the bread out on one of those thin flexible chopping sheets like you can find at Bed, Bath & Beyond. First I lightly dust the sheet with flour or cornmeal; then I transfer bread to oven and either slide bread dough to the Baking Stone or La Cloche depending on whichever I'm using. This is also the easiest way I have found to slide the bread into a cast-iron pot. You can also use parchment paper in place of dusting with flour or cornmeal.
Cheers,
Francine
3-Sided Cookie Sheet
I've been looking for a "peel" that was compact in size as I only make small boule's or single loafs. I've tried sheet pans but with problems. Finaly. I came across a 3-Sided Cookie Sheet and it works great. You can shape your loaf, use a little cornmeal to ease the slide, and use a plastic bowl over your loaf for proofing.