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getting the raised dough into the oven - 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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getting the raised dough into the oven

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  • getting the raised dough into the oven

    Is there a given technique to get your raised bread dough from the counter to the oven. (If not using a pan)

    I kept waiting for the risen dough to fall as I damaged the loaf. It worked out okay on my first try (4 round loaves) but it was stressful. I used a heavily floured surface and floured the peel to slide under the loaf. (I would have probably used cornmeal if I had some.)

    I'm curious if this is an issue. Obviously bakers have been doing this for centuries so there are given ways. I'd hate to go through all that work to have my loaf fall!
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: getting the raised dough into the oven

    Jim,

    If your loaves are not overproofed, they won't fall as you transfer them from the counter to the peel. One of the things I do sometimes, particularly with high hydration baguette, is to slide a long, flexible, floured spatula under the loaves to help in moving them. Still, I wouldn't worry unduly, because even is the dough seems to spread a bit once transferred, oven spring will take over and give you good volume. You might also want to consider learning how to use proofing baskets.

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

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    • #3
      Proffing baskets?

      tell me about the proofing baskets.

      We have one that is a basket outside and cloth lined. I think the idea is to flour the cloth and put the dough in it. Is that about right?

      I think I've seen some baskets without the cloth too. Are there other baskets and techniques you're thinking about?

      And then what is the next step? Do you take the basket to the oven and turn your dough onto the hearth?

      Thanks
      Feliz Ano
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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