Sticky Peel | The Fresh Loaf

hi all...i'm having trouble geting my dough from the peel to the brick...i tried a wood and metal peel, with flour and course corn meal...it always sticks...when i go to shake it off and it sticks, then deflates...i've been puting parchment paper in-between which works but it is a little costly...any help would be greatly apreciated...thanks

You have gone through how many peels and parchment paper is too expensive???. Seriously certain doughs are just going to need parchment paper. I am sure you will figure out eventually which ones can be used bare and which ones need parchment but I don't think parchment is really that expensive especially when you are ruining loaves.

Not much sticks to rice flour; give it a try. Not sure where you are getting your parchment, but if you have a restaurant supply store in the area you can buy it much cheaper there than the rolled stuff they sell at the grocery stores. Plus it is sold in flat sheets.

Look around online and you can find Exopap parchment paper, 500 full sheet pan size (tear in half for use in home ovens) for $40-60 if you look around. I got mine months ago, bake 12 dozen bagels every weekend for Farmer's Market, and have barely put a dent in mine. Parchment paper is the way to go, holds the dough into the oven and releases after baking.