Currently, when I want to load a loaf of bread in the oven I do the following:
- Pull out the stone
- Pour on white corn meal
- Flip out the loaf out of the basket onto the stone
- Slice it and put it back in the oven
That typically results in flour all over the stove and too much corn meal on the stone which burns and probably changes the flavor of the crust.
I want to make a peel for loading my bread directly onto the stone while it is in the oven. How thin are peels? What does the profile of the lip look like, ie rounded, tapered to a point, or a chisel like tip? How long are the handles?