The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Does anyone use a pelle?

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Aberdeenshire Quine's picture
Aberdeenshire Quine

Does anyone use a pelle?

I can't for the life of me see how I get the dough off the pelle onto the stone without it all going wrong!

LindyD's picture
LindyD

Use a sheet of parchment under the dough and slide the dough and parchment from the peel to your baking stone.  No fuss, no muss.

BTW, welcome to TFL.

Aberdeenshire Quine's picture
Aberdeenshire Quine

Thank you for that. Both thats:)

pepperhead212's picture
pepperhead212

Early on I found problems getting breads, but esp. pizzas off of a metal peel. Pizzas, due to sitting on it while putting the toppings on, seemed to stick, no matter how much semolina or cornmeal I coated them with (plus, I really didn't want all that on those). But I found they slide right off of the wooden ones, with just a little coating. OTOH, metal peels are much easier to slide under loaves and pizzas, when moving or removing them.

Dave