I rarely ask questions on the forums, but I was reading some answers on another thread and just got to wondering...

A while back during a bread baking emergency, I was called upon to make some transfer peels for a class at a local culinary school.  I rose to the occaision and after the class donated all but one - which I kept for my personal use. (Lightweight plywood that I had in my garage - leftover from a packing crate from a larger project - even made hanging loops - worked like a champ.)

Now, I've used transfer peels elsewhere (and I've heard this many times) and, yes, they have always been covered with stocking like material to "prevent sticking."

But not mine.  Just the sanded wood (and I used to do finish sanding for my father's woodworking projects, so I can do some nice sanding...) No stickage.  Ever. (Nor in the class)

I wonder if its just me and my mighty dry climate or if there is any other reason for the covering.  I've never seen anyone flour a transfer peel (maybe I've just missed it) and I can't see how stocking material would inherently stop stickage.

There were some unrepeatable comments (this being a family website) on using stockings on transfer peels that I heard in that class - but they remain unhelpful.

Hmm.  Just wondering if the assembled wisdom on these pages had an answer.  Transfer peel coverings - tradition or requirement?

Happy Baking!