A question about a recipe: Pain a l' Ancienne

I have a question about step 9 on the recipe "Pain a l' Ancienne" from thirschfeld. It says:

"Place a piece of parchment onto a peel (or sheet tray if you are not using a stone). Sprinkle it with cornmeal."
I have stone, but don't know what a peel is. Can I just put cornmeal on the stone?

  • 1592 views
  • 2 Comments
46859436 b486 4861 aa66 cd012c9bd72d  2018 0301 sponsored miele steamed bread loaves 3x2 julia gartland 101
Recipe question for: Pain à l'Ancienne

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 December 30, 2011

A peel is the large paddle thing you see used with pizza ovens to move the dough to the oven.
Use a cookie tray with no edges or an inverted sheet pan.
And yes, I sometimes just pick up a loaf of bread and put it directly on the stone. The cornmeal isn't needed then, it's more to let the dough slide off easily...but will add some texture to the finished product.

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 December 30, 2011

another thought after reading the recipe: It calls for a steaming application.
Adjust your oven racks to having one rack very low to set the water pan on...and be very very careful about adding the water to that pan.
If any water at all touches your stone--it will crack. I've lost a couple of pizza stones that way. But, no worries..they usually crack in half and you can still use them. In fact my pizza stone is cracked and both halves live in the oven and I push them together for making breads/pizza.
In fact I kinda like it that way, the two halves help even out heat on the lower rack for roasting thing on the mid rack.

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52