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2025-09-05 18:07:20
I have started on a baking adventure and this peel makes it easy to transfer delicate prebaked loaves to the baking surfice. Somewhat expensive but I would buy again.
Dawn H Reuter
2025-08-29 17:21:55
I gave this as a gift to my daughter in law who learn to make sour dough during the pandemic. I got other equipment for baguettes as well. Granted none of it was necessary, but she really enjoyed the treat of having the shape so tidy at each step of the process. Turned out to be a great gift with all the other tools together.
Chili Dawg
2025-08-07 18:42:49
Beautiful bevel-edged board for specialty baguette baking. Use it to transfer the shaped long bread dough pre-baking. Avoids stretching and distorting the dough as you lift it. A picky-bakers birthday present!This particular board more than met my expectations for quality. Light weight but solid.
Katy
2025-08-02 15:38:23
Probably not necessary but does work
Jordan
2025-07-06 15:57:13
I can honestly say this thing is definitely worth what they are asking for, and I never thought I would say that about a simple piece of wood But trying to transfer one of these delicate long rolls of dough becomes extremely difficult without the correct tools, and this thing is the perfect tool. I'm not saying I was perfect when using it, but with some practice I found that it made my life a lot easier and I was able to begin making baguettes regularly.The dark wood is very pleasing to the eye, and the whole at the top allows you to hang it up on the wall and out of the way. The gentle bevel on the side helps you to roll the dough onto its surface and allows you to transfer it to the baking stone or whatever you're using. If anything changes, I'll come back and edit this post, but I definitely recommend checking this thing out if you want to be successful at making baguettes
Scooby Fan
2025-05-30 10:22:13
I am a passionate baker and enjoy making bread and pizza regularly. I love to whip up a couple baguettes using my bread machine to make the dough and then shaping on a cookie sheet and baking. The crusts get crusty enough, but if I had a way to get them on a pizza stone, they could be even better! Enter this peel. It's a beautiful smooth peel with a nicely beveled edge. I love that it has a ruler on one side so I can stop grabbing an old plastic ruler my kids used in school to measure dough. When the peel arrived, I rinsed it lightly with water and dried. There are instructions for care included but I'll handle it the same as all my other wooden baking tools - someone carefully, but not with kid gloves. I have a pizza oven and a variety of peels for transferring the pizzas in and out of the oven. But sometimes, getting the dough off the counter, where I stretch it, and onto the launching peel, is a bit challenging so I can see this peel being like a gigantic bench knife to help get under an edge. It fits nicely in a drawer and is pretty to look at while using.
Redfish Robotics
2025-05-10 12:20:30
I've recently taken up home baking more seriously, and bread baking can feel pretty intimidating. There are several small steps you can do incorrectly that can ruin the entire process. Maneuvering molded dough on a tray to bake and accidentally messing up the shape because it stuck to the counter in a place I didn't see has put a damper on my mood more than once.This nifty little piece of wood takes some of the stress out of baking! The process of moving fully shaped dough onto a baking sheet now has no variables, and I can save time by moving through the process more quickly as well. This piece also takes up no space by being incredibly thin and able to be hung up. A+, thank you!
Coffeegirl
2025-01-06 09:41:03
I ordered this peel board to use for slsiding my baguettes onto the baking tray after proofing. It works great!. One side is thinner than the other so it is easy to slide it under the baguette. This is so much easier than trying to pick up the dough and put it on the baking tray or the baking stone. I highly recommend this if you like making and baking beautiful baguettes.
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