#11  
Old 12-07-2009, 11:53 PM
Master Builder
 
Join Date: Mar 2008
Location: Washington State USA
Posts: 778
Default 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 (Hello from Western Washington)

Bests,
Wiley
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  #12  
Old 12-08-2009, 02:22 AM
Apprentice
 
Join Date: Jan 2009
Location: saugerties, ny
Posts: 193
Default 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.
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  #13  
Old 12-08-2009, 06:09 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default 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
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