Hi all,
I started baking with Forkish FWSY back in February. I've made most of his loaves, and also very many from the Tartine books (and am now obsessing over bagels).
On a family trip this week, I attempted the 1.8 kilo Forkish boule (from memory - I didn't have any books w/ me). The dough was great, but I absolutely failed getting it off the peel into the oven.
I foresaw that this would be a problem, so I covered my peel with a healthy amount of semolina flour, and let it proof right on the peel. After the fact, I thought I could possibly still have used still MORE semolina. After letting proof for about 4 hours, I attempted to slide it into the oven and it was just a disaster. I ended up having to junk it off with a metal spatula. The form and rise were pretty well-wrecked, though my family still ate it all up and it tasted pretty good.
Any trick here? I always knew it'd be hard for me to get it off the peel (and I'm pretty good w/ that thing when it comes to pizza!)
or maybe let it proof on a cookie sheet that you can just put in the oven. Good luck
I find that if you leave spread out pizza dough on a wooden board or peel for longer than 5 minutes, it will tend to stick, so not surprised your miche did.
You could try proofing on baking parchment.
Lance
I have made a couple of big miches from Bread Baker's Apprentice, and turning the dough out onto a piece of parchment paper definitely worked well. The peel slides under the parchment nicely, and the parchment slides off of the peel and onto the baking stone easily too.
By the way, well-wrecked is in the eyes of the baker. Tasty is in the mouths of those who are eating the bread.
Happy baking.
How about letting it proof in any form of vessel lined with a floured non-fluffy tea towel?
Assuming that you probably didn't take any linen cloth with you (that hat heavy duty stuff you can use to line banetons etc. Just cannot find the right word at the moment)