super peel

Freerk, Why not check out www.superpeel.com, the home site for the super peel.  The list price is usd 48, including shipping (probably only within the us).  They also offer options, such as different woods and extra belts.  At any rate, it would seem a better price than the 60 Euros mentioned on the German site.  Cheers.  Bob

I found a good price here, at least for England residents. http://bakerybits.co.uk/The-Super-Peel-P1057321.aspx

I found it at this link as well: http://www.breadtopia.com/store/pizza-peels.html and they sell a spare cloth for $6.50.

It looks lika a great tool.

Brad

If you're having problems getting your dough into your oven (or are just starting out, and shudder just thinking about "sliding" dough off a peel), the superpeel is probably a great investment.

But if you can already get your dough into your oven with no problem (probably via a non-super peel, maybe augmented with parchment paper), IMHO the superpeel isn't going to add much (at least not at the small quantities baked in a home oven).

Gosh, Freerk, you're really on your spending spree, aren't you?  If you're too loaded and don't know how to spend it, you can just tell me anytime. I'll be a great help! ;)

I have looked into it sometime ago when I first learned that such a splendid thing existed in the world.  But in the end, I decided I might not need it. Unless I bake it in a covered pot (=my trusted Pyrex casserole with lid), I always place my dough on a sheet of baking perchment (I started using re-usuable ones like this lately, to be more 'environmentally friendly) and slide it onto the baking stone, using a large flat baking tray like this (or an upturned baking tray will do, if you don't have a flat one) .  The main reason I decided not to buy was a storage issue because every space in my kitchen is choc-full of stuff (I run a small cookery class at home) and had absolutely no spare room left for such a big tool, but in the end, the method above worked perfectly and never looked back. And besides, if you use a perchament paper to transfer the dough, there's no need to worry about staining your precious tombstone baking stone, either.  ;)

I know this isn't a sort of post you're looking for, but thought I'd better save my salt for rubbing into you. The stock is beginning to run low.....:p

lumos

ETA: However, if you're really desperate to buy the superpeel, BakeryBits have an agency(?) in UK, where I bought some of my stuff from in the past. They do overseas delivery and  probably P&P would be cheaper than having it sent from a supplier in US. 

ETA2: I'd missed your second post....this was too late, wasn't it.....I'll go and restock my salt then.....Good luck with your new toy. Awaits for your excited report! ;)

Right, so you are going to be the saviour of the world in this economic climate, then?   Good on you! Keep on working. We all need your mercy.  Let me know what you're going to buy next. I'll put all my money to buy the shares of the manufacturer!

The couche I'm using (The real thing. Not improvised versions!) is from Japan. It's made of thick canvas with very tight weaving, so dough won't stick and also it quite stiff it supports shaped dough very well even it's very wet and soft. Also, because it's quite heavy material, you can even work the dough on it, like cutting/pre-shaping/shaping, if you need to, making cleaning your worktop afterwards much easier.  I used to improvise with thick, linen tea towel or small table cloth, but nothing can beat the real McCoy!  Not sure what sort of couche you can get where you are, but all the couche which is readily available in UK seem to be made of thinner and softer material.  So this one is one of very few things I wouldn't improvise with anything else.

To transfer small and delicate doughs, like buns, to the couche or a baking parchment,  I just use two dough scrapers  and scoop it up from both sides one by one. Or if it's a larger one, dough flippers (improvised= A removable bottom of mylong,  rectangular pie case) which I use to transfer shaped baguette......Wanna more salt?

lumos

but i put parchment paper on my $9 pizza peel and do the final proofing right on the peel, inverting an aluminum pan over it to keep the dough from drying out. The handle sticks way out off the counter, but it works.

Anna

Hey freerk,

Whether you fabricate one yourself, or buy one ...   I use one I got from superpeel.com, very happy with it.   Works like a charm.

I have one and I LOVE it. I have had it for about 2 1/2 years. I never owned any kind of peel and I thought if I was going to buy one why not have one that makes my life easier.

It's differing opinions that make horse races.

I own a superpeel. I bought it shortly after I started baking at the general TFL level, about three years ago. It's been resting in the pantry, untouched, for more than two years. Here's my take on the superpeel.

I found it heavy, and awkward to use especially when loaded with a 1.5 lb. loaf (I bake two 1.5 lb. sourdough loaves weekly), and I can only use one hand to support the peel, by a handle at the end of a moment-arm approximately 18" from the center-of-gravity of a loaded loaf. It's especially adventurous holding a 3 lb. miche.

The cloth doesn't always move smoothly, nor squarely when loading

It only put loaves into the oven. You still need a different peel or oven mitts to remove loaves.

It's too narrow to load two 1.5 lb. loaves side-by-side. Side-by-side is the only way I can bake two loaves in my 20" wide, 14.5" deep home oven. My baking stone is cut to these dimensions (These are the useable width and depth; the oven's physical dimensions are 22" x 16", a fairly standard width and depth for a 30" home oven.)

It's two wide (14")  to load two 1.5 loaves serially. No matter how I twisted the super peel, and loaded onto the stone pulled fully out of the oven, invariably more than half the time I'd damage the first-loaded loaf with the side of the peel.

It's useless for loading baguettes, except very short ones.

It's expensive.

For the past couple of years, my "go-to" peel is a board I cut from 1/4" birch plywood scrap, 20" long x 8" wide, dusted with rice flour. I load  three 20" baguettes, serially, holding the board by its wide side, or two 1.5 lb. boules or batards, serially, holding the board by its narrow side. I've yet to damage any loaf loading. To remove the loaves, I used a pizza peel I've owned for more than twenty years, until last Christmas when my wife bought me a pair of Ov Gloves. Now I handle the baking loaves when I need to (taking temperture, rearranging, and removal) wearing the gloves.

It's light, it works, and the price was right.

I don't recommend the superpeel to friends and family.

David G