Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 53

A peel is a flat, shovel-like tool, usually on the end of a long shaft, used by bakers to slide risen dough pieces into the oven to bake directly on the bricks or tiles that form the ‘sole’, or bottom, of the baking chamber. A ‘slip’ is a long, narrow peel from which several small rolls or a baguette can be slid sideways on to the oven bottom. If you have some sort of ceramic baking surface in your oven (see below), you will need to improvise a peel, preferably with enough of a handle to ensure you do not burn your hands on the oven as you slide the bread in. A piece of stiff cardboard will do, though there is always a risk of it bending under the weight of a large, moist piece of dough. Some people use the removable flat metal base from a cake tin. Hardboard or plywood can be cut by anyone with basic skills into the characteristic spade-like shape. Quite a few companies now sell ‘pizza peels’, which work equally well for bread. Whatever you use, dust your peel with rice flour, maize (corn) meal or semolina to stop the dough sticking to it. These flours provide more ‘non-stick’ effect than ordinary wheat flour but if you don’t have any of them to hand use wholemeal wheat flour rather than white: the branny bits give a reasonably slippery surface.