Peels, paddles and boards help you load, turn and remove bread and pizza more easily and with better control. This range includes long-handled peels for deeper ovens, shorter peels for home and micro-bakery use, and useful accessories such as flipping boards for transferring couche-proofed dough.
Peels and paddles are used to load and unload bread or pizza from the oven, but the best choice depends on the type of oven you use and the breads you bake most often. Longer-handled peels are especially useful for deeper deck ovens and wood-fired ovens, while shorter peels are often easier to handle in domestic and smaller bakery settings.
Narrower peels can be particularly useful for baguettes and other long loaves, while broader peels suit larger breads or pizza. Wooden peels are often favoured for loading dough, while metal peels can be especially useful for turning, lifting or retrieving baked items from the oven.
This range also includes accessories such as flipping boards, which are useful for moving couche-proofed dough onto a peel before loading. If you are unsure where to start, choose a peel that suits both the size of your oven and the shape of the breads or pizzas you bake most often.
Peels, Paddles & Blades - FAQs
What is a baking peel used for?
A baking peel is used to load and unload bread, pizza and other baked goods from the oven. It helps you transfer dough or baked items safely and with better control, especially where the oven is too hot or too deep to reach into comfortably.
What is the difference between a wooden peel and a metal peel?
Wooden peels are often preferred for loading dough because they tend to feel gentler and can work well with a light dusting of flour or semolina. Metal peels are often especially useful for turning, lifting and retrieving baked items from the oven, particularly where a thinner edge is helpful.
How do I choose the right peel length?
The right peel length depends mainly on your oven. Longer peels are useful for deeper deck ovens and wood-fired ovens, while shorter peels are often more practical for domestic ovens and micro-bakery use where less reach is needed.
Do I need a special peel for baguettes?
Not always, but a narrower peel can make handling baguettes and other long loaves much easier. Slimmer peels give more precise control and can feel less awkward than a broader general-purpose peel when working with narrow doughs.
What is a flipping board used for?
A flipping board is used to transfer couche-proofed dough onto a peel before loading into the oven. It can make it easier to lift and turn shaped dough cleanly, especially with baguettes and other elongated loaves.
How do I stop dough sticking to a peel?
A light dusting of flour or semolina usually helps the dough move more freely on the peel. It also helps to work confidently and avoid leaving shaped dough sitting on the peel for too long before loading.
