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.

halfrice's picture
halfrice

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