I just bought a long-handled wooden paddle, or peel and an oven stone. Do I
form my loaf and do my final rise directly on this peel or transfer it after
proofing? Should I use just corn meal on the peel or should I put a little
parchment paper on it between the loaf and the peel? Otherwise, How do I get
it off the peel and onto the stone without disturbing the loaf? I noticed
the dough likes to stick to the wood.

Rich Hollenbeck wrote:
I just bought a long-handled wooden paddle, or peel and an oven stone. Do I
form my loaf and do my final rise directly on this peel or transfer it after
proofing? Should I use just corn meal on the peel or should I put a little
parchment paper on it between the loaf and the peel? Otherwise, How do I get
it off the peel and onto the stone without disturbing the loaf? I noticed
the dough likes to stick to the wood.

I think the answer depends on the firmness of your dough. When I first
got a peel, I wrecked a few loaves by trying to shake them off the peel
onto the stone. And that happened even though I used a liberal
sprinkling of corn meal on the peel. My habit now is to proof my dough
on a sheet of parchment paper and to lift that onto the peel. That way,
I'm not shaking the peel until my dough turns into a mess. I think the
combination of peel and corn meal works great for a pizza dough that
doesn't stand very high. But otherwise, it's a little tricky.

On Tue, 20 Dec 2005 13:22:23 GMT, "Rich Hollenbeck"
wrote:

I just bought a long-handled wooden paddle, or peel and an oven stone. Do I
form my loaf and do my final rise directly on this peel or transfer it after
proofing? Should I use just corn meal on the peel or should I put a little
parchment paper on it between the loaf and the peel? Otherwise, How do I get
it off the peel and onto the stone without disturbing the loaf? I noticed
the dough likes to stick to the wood.


Howdy,

The traditional method is to allow the bread to rise in some
sort of container, and then invert it onto the peel. Often,
it is slashed, and then, it is slid into the oven.

But there is a bit more to this than may meet the eye:

When the bread rises in the container (often a linen lined
basket) the dough at the top of the basket tends to dry out.

Then, when the dough is inverted, that dry "top" becomes the
bottom of the finished loaf. It is that (relatively) dry
bottom that is in contact with the peel.

A bit of corn meal certainly helps, but the combination of
the drier dough surface and the momentary contact with the
peel usually means that the dough will slide off easily.

If, instead, the dough is allowed to rise while on the peel,
the moist dough at the bottom stays in contact with the peel
for the entire rise. That makes it much less likely that it
will slide free easily.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote:

"When the bread rises in the container (often a linen lined
basket) the dough at the top of the basket tends to dry out.
Then, when the dough is inverted, that dry "top" becomes the
bottom of the finished loaf. It is that (relatively) dry
bottom that is in contact with the peel."

Have I been doing this wrong? I have been covering my "basket" with
plastic, or another bowl, to keep it from drying out. Your saying the
top should dry out?

hutchdni

On 20 Dec 2005 08:01:07 -0800, "hutchndi"
wrote:


Kenneth wrote:

"When the bread rises in the container (often a linen lined
basket) the dough at the top of the basket tends to dry out.
Then, when the dough is inverted, that dry "top" becomes the
bottom of the finished loaf. It is that (relatively) dry
bottom that is in contact with the peel."

Have I been doing this wrong? I have been covering my "basket" with
plastic, or another bowl, to keep it from drying out. Your saying the
top should dry out?

hutchdni

Hi again,

The issue is how dry it gets, and that, of course, depends
on the environment in which it rises.

I lived for years in a wood heated house here in New
Hampshire. In the winter, it was on the low end of the
humidity scale (to say the least).

When my breads rose, the tops (soon to be the bottoms)
became so dry as to sometimes crack. To prevent that, I went
the "seal it up in a plastic bag" route, and it worked well.

Now, I typically proof my loaves in a small refrigerator
rigged with a thermostatically controlled light bulb to
provide heat. I have a jar of water near the bulb so that
the humidity is reasonably high.

So, now, no bag needed...

The point of my earlier comment is that the exposed dough
surface is likely to be drier than the surface in contact
with a container.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

birddog wrote:
Rich Hollenbeck wrote:

I just bought a long-handled wooden paddle, or peel and an oven stone. Do I
form my loaf and do my final rise directly on this peel or transfer it after
proofing? Should I use just corn meal on the peel or should I put a little
parchment paper on it between the loaf and the peel? Otherwise, How do I get
it off the peel and onto the stone without disturbing the loaf? I noticed
the dough likes to stick to the wood.


I think the answer depends on the firmness of your dough. When I first
got a peel, I wrecked a few loaves by trying to shake them off the peel
onto the stone. And that happened even though I used a liberal
sprinkling of corn meal on the peel. My habit now is to proof my dough
on a sheet of parchment paper and to lift that onto the peel. That way,
I'm not shaking the peel until my dough turns into a mess. I think the
combination of peel and corn meal works great for a pizza dough that
doesn't stand very high. But otherwise, it's a little tricky.

I usually form my breads in a basket or bowl ( don't own a proper
bannetton or brotform), sprinkle my peel liberally with cornmeal, unmold
the risen bread dough and quick into the oven and onto the stone. I
have never had the dough stick. I have an under the counter oven.
Ellen

"ellen wickberg" wrote in message
news:nvWpf.38051$2k.30854@pd7tw1no...

I usually form my breads in a basket or bowl ( don't own a proper
bannetton or brotform), sprinkle my peel liberally with cornmeal, unmold
the risen bread dough and quick into the oven and onto the stone. I
have never had the dough stick. I have an under the counter oven.

I usually form my loaves with my hands. Then I cut the tops and put 'em
into greased loaf pans, or onto an aluminum tray with a baking sheet
under each loaf, and then I let 'em rise until they won't rise much more
and then I stick /em in the oven and bake 'em from a cold start. I have
a gas oven in a very old Kenmore range.

I quit with the peel and the fancy baskets and the cornmeal and the
stone and all the other fancy stuff. It just gets too complicated that
way. But I do take some pains to keep the rising loaves from
drying out.

There are some JPG pictures around here somewhere. Maybe
sometime soon I will remember where I put them.

I make pretty good sourdough loaves, and even my wife admits it.

--
Dicky

"Dick Adams" wrote in message
...
....
I quit with the peel and the fancy baskets and the cornmeal and the
stone and all the other fancy stuff. It just gets too complicated
that
way.
[You're my kinda bakin' fool, Dicky! Simple does it, does it not?
I've found that (now that I have some idea of what I'm doing) I can
build great bread without all of those many and marvelous gadgets
that so many posting here so admire.

Like you, I've come to admire the simple, minimalist approach to SD
break baking. And thanks in no small part to you, I've been put
upon that road less traveled...(:-o)!

Merry Christmas, all!
Dusty]
....

"ellen wickberg" wrote in message
news:nvWpf.38051$2k.30854@pd7tw1no...
birddog wrote:
Rich Hollenbeck wrote:

I just bought a long-handled wooden paddle, or peel and an oven stone.
Do I
form my loaf and do my final rise directly on this peel or transfer it
after
proofing? Should I use just corn meal on the peel or should I put a
little
parchment paper on it between the loaf and the peel? Otherwise, How do I
get
it off the peel and onto the stone without disturbing the loaf? I
noticed
the dough likes to stick to the wood.


I think the answer depends on the firmness of your dough. When I first
got a peel, I wrecked a few loaves by trying to shake them off the peel
onto the stone. And that happened even though I used a liberal
sprinkling of corn meal on the peel. My habit now is to proof my dough
on a sheet of parchment paper and to lift that onto the peel. That way,
I'm not shaking the peel until my dough turns into a mess. I think the
combination of peel and corn meal works great for a pizza dough that
doesn't stand very high. But otherwise, it's a little tricky.

I usually form my breads in a basket or bowl ( don't own a proper
bannetton or brotform), sprinkle my peel liberally with cornmeal, unmold
the risen bread dough and quick into the oven and onto the stone. I have
never had the dough stick. I have an under the counter oven.
Ellen

Ellen, do you lift the bread out of your bowl onto the peel or do you turn
your bread over onto the peel?
Thanks,
Dee

"Kenneth" wrote in message
...
On Tue, 20 Dec 2005 13:22:23 GMT, "Rich Hollenbeck"
wrote:

I just bought a long-handled wooden paddle, or peel and an oven stone. Do
I
form my loaf and do my final rise directly on this peel or transfer it
after
proofing? Should I use just corn meal on the peel or should I put a
little
parchment paper on it between the loaf and the peel? Otherwise, How do I
get
it off the peel and onto the stone without disturbing the loaf? I noticed
the dough likes to stick to the wood.


Howdy,

The traditional method is to allow the bread to rise in some
sort of container, and then invert it onto the peel. Often,
it is slashed, and then, it is slid into the oven.


Thanks for all of your answer.
But I wanted to address this paragraph regarding inverting the bread.
My bread forming has never got any better, and the bottom of it always
looks terrible. The terrible looking bottom now becomes the top if I
invert.

To clarify:
What I had been doing was different. I would slash, then invert. You are
saying to invert, then slash.
Thanks for any clarification.
But geez, even a worse looking loaf for me -- OMG!
Thanks,
Dee

Dee Randall wrote:
"ellen wickberg" wrote in message
news:nvWpf.38051$2k.30854@pd7tw1no...

birddog wrote:

Rich Hollenbeck wrote:


I just bought a long-handled wooden paddle, or peel and an oven stone.
Do I
form my loaf and do my final rise directly on this peel or transfer it
after
proofing? Should I use just corn meal on the peel or should I put a
little
parchment paper on it between the loaf and the peel? Otherwise, How do I
get
it off the peel and onto the stone without disturbing the loaf? I
noticed
the dough likes to stick to the wood.


I think the answer depends on the firmness of your dough. When I first
got a peel, I wrecked a few loaves by trying to shake them off the peel
onto the stone. And that happened even though I used a liberal
sprinkling of corn meal on the peel. My habit now is to proof my dough
on a sheet of parchment paper and to lift that onto the peel. That way,
I'm not shaking the peel until my dough turns into a mess. I think the
combination of peel and corn meal works great for a pizza dough that
doesn't stand very high. But otherwise, it's a little tricky.


I usually form my breads in a basket or bowl ( don't own a proper
bannetton or brotform), sprinkle my peel liberally with cornmeal, unmold
the risen bread dough and quick into the oven and onto the stone. I have
never had the dough stick. I have an under the counter oven.
Ellen


Ellen, do you lift the bread out of your bowl onto the peel or do you turn
your bread over onto the peel?
Thanks,
Dee


I turn it over onto the peel, I usually have a floured towel lining the
bowl or basket and remove that after the dough is on the peel.
Occasional loaves are done in a greased bowl.
Ellen

On Sat, 24 Dec 2005 08:43:08 -0500, "Dee Randall"
wrote:


"Kenneth" wrote in message
.. .
On Tue, 20 Dec 2005 13:22:23 GMT, "Rich Hollenbeck"
wrote:

I just bought a long-handled wooden paddle, or peel and an oven stone. Do
I
form my loaf and do my final rise directly on this peel or transfer it
after
proofing? Should I use just corn meal on the peel or should I put a
little
parchment paper on it between the loaf and the peel? Otherwise, How do I
get
it off the peel and onto the stone without disturbing the loaf? I noticed
the dough likes to stick to the wood.


Howdy,

The traditional method is to allow the bread to rise in some
sort of container, and then invert it onto the peel. Often,
it is slashed, and then, it is slid into the oven.


Thanks for all of your answer.
But I wanted to address this paragraph regarding inverting the bread.
My bread forming has never got any better, and the bottom of it always
looks terrible. The terrible looking bottom now becomes the top if I
invert.

To clarify:
What I had been doing was different. I would slash, then invert. You are
saying to invert, then slash.
Thanks for any clarification.
But geez, even a worse looking loaf for me -- OMG!
Thanks,
Dee


Hi Dee,

Form the loaf... Pinch the bottom to close. Place in the
container (basket, bowl, etc.) with the pinch side up. Let
it rise, and invert it onto the peel.

At that point, the pinch side is down.

Slash the loaf (if you are of the slashing school.)

Slide it off the peel into the oven.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kenneth" wrote in message
...
On Sat, 24 Dec 2005 08:43:08 -0500, "Dee Randall"
wrote:


"Kenneth" wrote in message
. ..
On Tue, 20 Dec 2005 13:22:23 GMT, "Rich Hollenbeck"
wrote:

I just bought a long-handled wooden paddle, or peel and an oven stone.
Do
I
form my loaf and do my final rise directly on this peel or transfer it
after
proofing? Should I use just corn meal on the peel or should I put a
little
parchment paper on it between the loaf and the peel? Otherwise, How do I
get
it off the peel and onto the stone without disturbing the loaf? I
noticed
the dough likes to stick to the wood.


Howdy,

The traditional method is to allow the bread to rise in some
sort of container, and then invert it onto the peel. Often,
it is slashed, and then, it is slid into the oven.


Thanks for all of your answer.
But I wanted to address this paragraph regarding inverting the bread.
My bread forming has never got any better, and the bottom of it always
looks terrible. The terrible looking bottom now becomes the top if I
invert.

To clarify:
What I had been doing was different. I would slash, then invert. You are
saying to invert, then slash.
Thanks for any clarification.
But geez, even a worse looking loaf for me -- OMG!
Thanks,
Dee


Hi Dee,

Form the loaf... Pinch the bottom to close. Place in the
container (basket, bowl, etc.) with the pinch side up. Let
it rise, and invert it onto the peel.

At that point, the pinch side is down.

Slash the loaf (if you are of the slashing school.)

Slide it off the peel into the oven.

All the best,
--
Kenneth

You're my God, Kenneth!! You understood!!
I have this thing, sort of what one might call dyslexia. When I've taken
any lessons that use "reverse" such as dancing lessons, Tai Chi, etc. I have
to stand in back of others and imitate; not looking at them and imitate. I
cannot visualize what will happen if I do thus and so, and in reverse. No,
my head is not on backward.
I will certainly save this. And thank you for explaining such a simple
thing for me. I can tell you, I would never have 'got it.'

Dee