Premium Baguette Transfer Peel Oversized - A Beautiful Baguette Flipping Board by Saint Germain Bakery

Don't make a baguette without this gem of a tool. Use a little rice flour on the top of your dough before you flip it on to the board so it does not stick!

When I am shaping my baguettes and have this out, I use it for length, but my silicon baking sheet is large and has a ruler too. I know what size I need based on the size of my peel and baking dome, depending if I’m creating steam or covering the dough. Not necessary but it looks nice and is nice.

What sets this transfer peel apart from the ones you can buy at King Arthur Flour (which is 26" long) or Breadtopia (which is 23.5" long) is the engraved ruler, and the home-oven friendly size of the peel. This transfer peel is only 22.5" inches, which means it actually fits inside a home-sized oven, so you can directly transfer the baguette to the hot baking stone. And this is the only peel has engraved measurements, so it's like a large ruler to help ensure that your loaves are a consistent length (and aren't too big to fit on your stone). If you are making multiple loaves, you can use it to transfer loaves to a parchment-lined pizza peel, but I usually just make one loaf at a time so this works great. As with all wood boards, do rub it down as needed with a thin coat of food-grade mineral oil to keep it from drying out. Otherwise, it's pretty low-maintenance. Thoughtful and well-executed product for the home baker.

I have never used a baguette transfer peel before, so I have nothing to compare it with. But I love it! Love the measurement on it. It took a little practice, but this morning, I pulled out my rack with the baking stone and had five loaves flipped onto it in under a minute! I will not reveal how long it took the first time, or how ugly the mangled loaves looked. But I've got it now, oven stays almost at maximum heat while I am flipping the loaves onto the stone. Perfect loaves went to the Farmers Market this morning!I'm a low carber, so for the most part I don't eat my bread. I might eat a little nubbin of what I make from time to time, but for the most part, I don't eat what I bake. My friends think it is weird that I love to bake so much when I can't eat it. But I bake because baking bread is my zen.

Looks like they have updated the board but haven't changed the Amazon picture. Compared to other customer pictures it looks to be from the same company none the less. Why does it say 22in but only goes to 20in? Really this shouldn't cost near as much but seems to be about as normal as it gets with these.

The measurement guide helped me size up my baguettes so they fit the cooking space. The wood is nice a smooth and made transferring the dough easy. It gets the job done! I also like that it has a hole for hanging. That makes life easier in my small kitchen.

Delivery package was great. However the plastic covering the peel itself was cracked open allowing one end to be dirty from dust probably at storage facility. The plastic wrapping is one of those extremely crackly rough clear plastic that breaks into pieces when touched. So that's on the manufacturer really.I think it's overpriced to be honest for what it is. Anyways, make sure you don't let it soak in water to avoid molding (which is unnecessary anyways as you can treat it like a couche and just wipe it down with a dry/damp towel in between uses. I haven't used it yet but I'm sure it'll do it's job well.

I haven't tackled baguettes yet, BUT for my longer Italian Loaves - this is a perfect transfer peel and works wonderfully without the ends of the loaf or the center sagging as you're trying to get the loaf into the baking vessel or on the baking stone! St. Germaine is a wonderful source for new and experienced bakers!