The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Has anyone constructed their own "superpeel"?

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ejm's picture
ejm

Has anyone constructed their own "superpeel"?

I just saw a video showing the superpeel in action and does it ever look great! I took a look at  http://www.superpeel.com/ and see that the cloth does come off.

We don't really need another peel in our overly crowded kitchen but I can see that the superpeel conveyor belt thing would be really cool. Could the cloth itself be fitted to just any peel or does it have to be attached to the peel being sold?

Any thoughts? 

-Elizabeth 

P.S. I hope I am not offending the brilliant inventor of the superpeel! This was not at all my intention.  

 

Mini Oven's picture
Mini Oven

and doubles for a charcoal grill fan.  On more than one occasion has been used as tinder.

It is big enough to cover the oven window during water applications thus adding another reason for it's existance.

I haven't gotten around to using cloth on it yet.   ...my humble peel

Mini O

Oldcampcook's picture
Oldcampcook

MY peel is a flap cut from a cardboard box slipped into one of the knee highs I swiped from my significant other.

Just don't touch the hot stone or rack with it as the nylon(?) will go by-by quickly.

 

Okie Bob, the Old Camp Cook

ejm's picture
ejm

Hahahaha!! Good ones, Mini and Bob...

My husband gave me a very nice wooden peel that is just the right weight and size for me. Generally, I have been putting parchment paper or silicone cookie sheet liner under whatever bread is proofing and wrist-jerking the whole shooting match onto our stone. The wrist-jerking is sometimes a little difficult to do, depending on how wrecked my shoulders are that day. (Don't get old; it's really a drag.)

[A] pastry cloth is made of a specially treated material that resists grease and moisture and has the necessary stiffness to roll cookies, pie crusts, and pasta. [...snip...] Rub some flour into the weave and proceed to knead and roll out your dough. I've made reusable pastry cloths from hemmed pieces of old pillow cases or sheets. Cut them about 18" square and hem all the edges on the sewing machine. Toss them into the washer when you are done.

- excerpt from http://www.baking911.com/pantry/list_kitchenstuff2.htm

The superpeel pastry-cloth and dowel gadget looks amazing. (Have you seen the videos?)

http://www.superpeel.com/videos.html

I like the idea of using and re-using the cloth rather than wasting parchment paper (which I can usually use 3 or 4 times before it shreds). Our silicone liner is starting to tear along the sides (very annoying).Wouldn't it be great to be able to make my own pastry cloth and if I could figure it out, add the dowel mechanism too?

-Elizabeth

Soundman's picture
Soundman

Hi Elizabeth,

SteveB, who has a blog at: www.breadcetera.com 

uses his Superpeel a great deal in a number of his excellent videos. You might want to check out breadcetera.com and post something there for him to tell you about it, and whether it's worth making something yourself that might perform the same function.

I know whenever I look at how easily it puts the bread in the oven I think, I want one of those! Just haven't got around to it yet, I guess.

Good luck,

Soundman (David)

ejm's picture
ejm

David;

Breadcetera is exactly where I saw the superpeel for the first time. I was admiring Steve's diadems and watched the videos to see how he had shaped them. The peel looks amazing!

-Elizabeth

Soundman's picture
Soundman

Elizabeth,

You got me interested in the SP all over again. Gary Casper, who is the owner (I think) is very helpful. I may have him build me a special-order wider-than-usual SP.

Thanks for posting!

Soundman (David)

Wild-Yeast's picture
Wild-Yeast

Great solution Mini-O...,

I use two stacked matchstick bamboo placemats with parchment paper.  The formed loaf is couched on the mats by rolling the two edges up.  The bread is proofed by placing the couched loaf into an oven bag (made from mylar which doesn't stick to the wet dough) and placed in a warm place.  To bake, the oven bag is peeled away, the loaf is slashed, and then slid off the mats (by grabbing an edge of the parchment) onto the baking stone. 

This method minimizes handling of the dough...,

Wild-Yeast