The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Keep it from deflating

phred's picture
phred

Keep it from deflating

I have read Jeffrey Hamelman's book and Peter Reinhart' book on bread baking and still need some help, I just can't find a good answer to help me.  I apologize if this has already been answered, however I couldn't find the thread. After you have shaped the bread for it's final proofing what do you put on the cutting board to keep it from sticking? I'm having a very difficult time moving the dough onto the peel without deflating it. And them from the peel to the stone.

 

Thanks, 

Fred

drmillsjr's picture
drmillsjr

You should try flour or semolina which is even better. If you are having a problem getting the loaf onto the peel, you might try letting it rise on the peel so you don't have to transfer it to the peel.

Please check out my website www.BlackForestBreads.com

Best regards,

Don

jcking's picture
jcking

Proof on parchment paper, trim if needed, and slide it with the loaf into the oven.

Jim

AnnaInMD's picture
AnnaInMD

paper-lined pan, Springform or Römertopf, I put a sheet of parchment on the peel and proof there, sliding the whole thing onto the stone when ready. A bit of cornmeal under the parchment will let it slide even better.  Proofing on the long-handled peel is a bit awkward, I just extend it to the end of the counter.

Anna

 

RobynNZ's picture
RobynNZ

Hi Fred,

After you shape your bread, are you placing it in a banneton/brotform/bowl or on a couche/linen teatowel etc for its final proof?  Using any of these items it is a good idea to rub a wheat blend of flour and rice flour into them, before adding the shaped loaf. Rice flour absorbs water in a different manner to wheat flour and provides a kind of teflon effect when removing the proofed loaf.

As Jim says above parchment helps a lot, once I judge the dough to be proofed enough,  I hold a piece of parchment over the banneton and then flip the banneton over just above the peel (mine's a thin chopping board which I can manage weight-wise), lower and then ease my hand out. Then I slash the loaf, and slide it and the parchment together off the 'peel' onto my baking stone. When I vent the oven (removing the roasting pan lid I use) I also take out the piece of parchment paper. 

These pieces of baking paper can be used several times before they become too brittle to use again.

Cheers, Robyn

phred's picture
phred

I have purchased some canvas for a couche. How do you get the dough from a couche onto the peel? I purchased this to make bagettes and torpedos. I haven't had any trouble with round loaves as I am using a banneton for them. Thank you for your ideas.

Fred

RobynNZ's picture
RobynNZ

In that case use a 'flipping board'. You can make one out of cardboard or a thin piece of board to match the size of your bread. Here's a link to Susan at WildYeast using her's:

http://www.youtube.com/watch?v=Hpk0R5tR-pw

Just flip them onto the parchment paper on your peel.

halfrice's picture
halfrice

After proofing, move/slide the canvas to the edge of your worktop, with one hand holding the peel (dusted with conrmeal) next to it, and use the other hand to flip/roll the baguette on the peel.

bakersinge's picture
bakersinge

I've for a few years now used a Silpat silicone/fibreglass sheet. Mine's a French-made one, the other day I saw a Chinese made mat (not Silpat) in a cookware store. I mean, there's always the chance your risen dough will flop on such a mat but I've had success doing it that way. Let your dough rise on the mat, transfer the whole deal onto your pre-heated pizza stone or cookie sheet surface.