peels for bread. Long handled.

[KEmerson]

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

[Pdiff]

Re: peels for bread. Long handled.

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

fbmbakingmachines.com

Pdiff

[KEmerson]

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

[Pdiff]

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 ...

[KEmerson]

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.

[cynon767]

Re: peels for bread. Long handled.

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

wood!

[KEmerson]

Re: peels for bread. Long handled.

Well that clears things up. Thanks.

[DrakeRemoray]

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

[Wiley]

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

[dmun]

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.

[Wiley]

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

[KEmerson]

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.

[CanuckJim]

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