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Author Topic: from towel to oven?  (Read 2340 times)

Offline baker_nick

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from towel to oven?
« on: August 15, 2010, 07:07:26 PM »
So, i spent all day making Norwich Sourdough (http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough).  I had them proofing on a tea towel doused with flour.  I don't have an oven stone so I was going to bake them on a parchment paper-lined cookie sheet.

So i'm standing over them thinking...how am I gonna get them from towel to cookie sheet?  I tried, and I failed.  They completely deflated.  I was very disappointed....

anyway, how do you do it?  Is it easier with a couche?

Offline Paul

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Re: from towel to oven?
« Reply #1 on: August 15, 2010, 08:35:50 PM »
How to transfer a loaf from a couche (or towel) to your peel/baking sheet.

You'll need some sort of flip board, a small rectangle that you use to flip the loaf onto. Mine is a very stiff piece of cardboard, although a small wood plank would do well. You want it narrow but long so even your wider, longer loaves will all fit on it nicely.

Here's a little visual help (I hope) of the process.

[smg id=62 width=500]
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Offline Steve

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Re: from towel to oven?
« Reply #2 on: August 16, 2010, 06:51:33 AM »
Ha!  :laugh:

I bought a pile of bread making stuff on craigslist a while ago, and had no idea what the long, thin board was for...   ...once again, it is amazing what you learn here!  Thanks Paul.

Offline baker_nick

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Re: from towel to oven?
« Reply #3 on: August 16, 2010, 03:01:36 PM »
that.....makes sense  :)

thanks!  i really need to take a class or something....

Offline Zeb

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Re: from towel to oven?
« Reply #4 on: August 17, 2010, 10:52:39 AM »
Here's Susan of Wild Yeast demonstrating very beautifully the technique with some very long professional looking boards. Youtube has masses of great how to videos on the bread shaping and making front...

Using a flipping board to transfer baguettes
Joanna @ Zeb Bakes