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peels for bread. Long handled. - 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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peels for bread. Long handled.

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  • peels for bread. Long handled.

    Hello once again,
    I do both bread and pizza in my 42" oven. I am looking for a peel specifically for bread that is long handled (60" or so), with a wider and longer head (is that what it's called) and squared off rather than rounded. I like to make baguettes 18" - 24" and to fit at least four on the peel at once. Looking on the Internet all I can find are short handled, 12" or so rounded heads. I've seen pictures of what I'm looking for so I know I'm not making this up. I would be willing to make one too.

    So, any ideas as to where I might buy one, and any ideas as to what wood peels are generally made of?

    Thanks,
    Kim

  • #2
    Re: peels for bread. Long handled.

    You might find what you are looking for here. Thought about it myself ...

    fbmbakingmachines.com

    Pdiff

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    • #3
      Re: peels for bread. Long handled.

      Thanks. I looked at items #32100028 (peel board) and #32100023 (handle) and it appears to be what I'm talking about. I just emailed them seconds ago to make sure. Good find. Thanks.
      Kim

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      • #4
        Re: peels for bread. Long handled.

        I haven't ordered from them, but they were recommended in the resource list of Maggie Glezer's Artisan Baking book. Been thinking about getting some real couches ...

        Comment


        • #5
          Re: peels for bread. Long handled.

          Though I can't find exactly what I want on this site, Wholesale Restaurant Supply they do have items which might interest others here. Well worth the look.

          Comment


          • #6
            Re: peels for bread. Long handled.

            Originally posted by kimemerson View Post

            ... any ideas as to what wood peels are generally made of?
            wood!

            -jamie

            My oven build is finally complete!

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            • #7
              Re: peels for bread. Long handled.

              Well that clears things up. Thanks.

              Comment


              • #8
                Re: peels for bread. Long handled.

                I made my own:
                http://www.fornobravo.com/forum/f28/...peel-2829.html
                Been working like a charm...

                Drake
                My Oven Thread:
                http://www.fornobravo.com/forum/f8/d...-oven-633.html

                Comment


                • #9
                  Re: peels for bread. Long handled.

                  You might consider simply using a modified wide board, pine or whatever. Here is a poor quality photo of a simple answer to your question. Sorry for the quality, the photo was taken in 1977 with a Kodak 110 camera. The location was Hiva Oa in the Marquesas Islands and the WFO was one reputed to have been rebuilt by Paul Gauguin. The bread output from this oven fed the village of Atuona.

                  Bests,
                  Wiley
                  Last edited by Wiley; 12-07-2009, 07:22 PM.

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                  • #10
                    Re: peels for bread. Long handled.

                    If wiley was messing around with brick ovens in 1977, I think he gets the prize for obsession longevity.
                    My geodesic oven project: part 1, part 2

                    Comment


                    • #11
                      Re: peels for bread. Long handled.

                      Dmun, not obsession, for me back then it was simple curious fascination. I never gave thought to ever having a WFO. I had no land base, my world was the sea, my boat and the places I sailed.

                      I posted several of the photos I took back then when I first joined Forno Bravo Forum. Here's a link to that posting:

                      http://www.fornobravo.com/forum/f3/h...gton-3675.html

                      Bests,
                      Wiley

                      Comment


                      • #12
                        Re: peels for bread. Long handled.

                        Wiley: I might have considered this had I not already ordered one before seeing this photo. I wasn't sure pine was a good idea which is why I asked about wood type. I know I want a wide board - at least 18" (my door is 19" wide) and I know that once I get bigger than a 1"x12" it gets costlier because it becomes a special order. So I just flat out broke down and ordered a peel.

                        Comment


                        • #13
                          Re: peels for bread. Long handled.

                          Kim,

                          Have a look at Empire Bakery Equipment | Spiral Mixers, Deck & Rack Ovens, Cookie Depositors, Bakery Production Equipment, Bagel Machines and more!. They have very wide wooden peel blades that you can cut down on a bandsaw to the width you want. You can get them with handles of different lengths or simply make your own.

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

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