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

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

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In order for users to create an album please follow the steps below.
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To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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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
      Attached Files
      Last edited by christo; 01-21-2008, 06:26 PM.
      My oven progress -
      http://www.fornobravo.com/forum/f8/c...cina-1227.html
      sigpic

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