The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

transfering the dough

gizzy's picture
gizzy

transfering the dough

Hi TFL,

so I'm baking bread today and the directions said that after proofing to transfer it to the peel and then gently transfer the bread to the baking stone in the oven. I struggled with this as the dough didnt want to leave the surface it was on. Is there anyway to make this easier or to reduce the number of transfers?

I'd love to know how other bakers transfer their dough into the oven.

Thank you!

jcking's picture
jcking

Gizzy; what's new?

I like parchment paper. Use it to proof on, trim close to loaf, slide onto peel, slide into oven. It can be removed after dough sets, 10 to 15 mins, or leave it on till cool down in oven.

Jim

lumos's picture
lumos

I almost always use reusuable non-stick liner like this, cut to fit my baking stones.  I place proofed dough on it and slide it onto a baking stone in the oven. I used to use parchment paper, but been trying to be a little environmentally friendlier.

 

jcking's picture
jcking

Teflon environmentally friendlier than parchment?

lumos's picture
lumos

I can reuse it almost forever, unlike parchment paper. ;)

gizzy's picture
gizzy

Thanks for the tips! I'll implement them next weekend when I bake bread again.

elledeca's picture
elledeca

Gizzy,

To rest the loafs, I use a tea towel on which I have spread a lot of flour with my hands. When the loaf is ready, you can peel the towel from underneath the loaf by rolling it under the loaf, or ust pick it up gently with your hands, your fingers sliding under it a bit.

Then the loafs go on the peel (a flat-edged oven tray) on which I have sprinkled a lot of semolina flour - they really slide a lot! The trick is to put them over the baking stone, and then withdraw the peel with a swift movement, like that trick that you pull the tablecloth and the dishes remain on the table. You can practice this movement with the oven off and an object on the peel (folded tea-towel?)

Luca

halfrice's picture
halfrice

did you put cornmeal on the peel first before you put the dough on it?

phaedrus06's picture
phaedrus06

If you go out to most any supermarket or Walmart you can buy something called a silicon bakers mat. I love them because they easily withstand temperatures of 500 degrees and you can let the dough rise right on them and then stick it in the oven. Reusable and easy to use, and all for around $15 dollars. Let me know if you have a question about it.