September 17, 2011 - 2:15pm
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!