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Peel for baguettes - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Peel for baguettes

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  • Peel for baguettes

    I am making the ice-water baguette recipe today, and before I mess them up putting them in the oven -- what are folks using to put wide, hopefully multiple baguettes at a time, into the oven?

    I am looking for something that can handle a couple fo 16"-18" baguette (either sideways or straight on). If there is a nice standard product out there, and can sell it in the FB Store -- and my baguettes won't be "S" shaped any more.

    Thanks,
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Peel for baguettes

    James,

    Many restaurant and pizzeria suppliers sell wooden peel blades of various widths and lengths (they'll supply the handle, too). The problem is width versus length. One solution would be to buy blades that are long enough but too wide for the door of a WFO. It's an easy matter to cut the blades to the proper width by trimming both sides on a bandsaw. Maybe your crating guys could handle it?

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: Peel for baguettes

      Based on the input I found here I made a bagette peel.

      I had a piece of 1/4 inch thick maple plywood leftover from a cabinet I built. So I guess I can't say I made it - I had it laying around...

      It works great for bagettes and breadsticks!!! It makes loading/handling individual loaves within the PO very easy. If it were just a bit wider I could get two bagettes on it....

      I keep meaning to cut it down in the handle area, but keep forgetting.

      Chris
      Last edited by christo; 01-21-2008, 06:26 PM.
      My oven progress -
      http://www.fornobravo.com/forum/f8/c...cina-1227.html
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