Super Peel Giveaway CONTEST CLOSED, WINNER HAS BEEN ANNOUNCED
This is a Super Peel. It is one of those products, like the Danish Dough Whisk, that changes the game for baking with our dough. I was skeptical that this cloth-covered peel would do the trick of transferring our wet dough onto the hot stone in the oven without sticking. I’ve come to use parchment to guarantee the dough won’t stick to the peel, but that’s not at all necessary with the Super Peel. Even after an 1 1/2 hour resting time the dough slid right off the cloth, no sticking, no prying it off with a dough scraper. Voila! The most exciting part is that it scoops the loaf off the hot stone with as much ease. No more chasing the loaf to the back of the oven while trying to get it back on the peel.
Now that we are heading into grilling season, and there is nothing better than pizza on the grill, you have to watch this video about using the Super Peel for transferring pizzas. Gary Casper invented the Super Peel and generously shared the Peel with me to try out. I loved it so much I asked him to do a giveaway so we could share one with you. *Leave a note in the comments below and you will be eligible to win a Super Peel. The winner is: Sandy! We’ll be in touch, Sandy.
I used a Banneton to shape this loaf. It was a beautiful loaf, but not a true test of the super peel, since the dough does all of its rise in the basket, so it is only sitting on the peel for a few minutes before heading into the oven. The next one I made sat for 1 1/2 hours and it still slid right off.
I slashed the dough with a lame (pronounced laam), which slid right through the wet dough. We say to use a serrated knife, but if you’re a kitchen gadget type, you may want to give a lame a try. The one I used is made from black walnut and was a gift from Sarah, but you can get a lame that work just as well, but aren’t as fancy.
To successfully use the Super Peel just dust the cloth with flour, set your loaf on it, let it rise for the specified amount of time. This loaf sat for 1 1/2 hours and still slid right off, no sticking.
Slash the loaf and then use the Super Peel to easily slide the loaf onto the Baking Stone. The peel comes with instructions on how to assemble (easy) and how to use it (also very easy) to slide the loaf or pizza off the peel and how to them simply scoop it back up. It is a very clever system that reminds me of the deck oven loaders I used in culinary school. When I saw this peel it was a “why didn’t I think of that?” moment. So simple, but so effective.
Once the loaf is baked, just put the peel up against the loaf and the cloth will pull it back onto the peel. You have to see the videos to believe it.
The use of the banneton gives the loaf a beautiful ringed look. Once you are comfortable with our basic recipe it is fun to play with some of these kitchen toys to get a different look to your loaves. None of these things are necessary to get a great loaf, but some make the process easier or just more fun!
Leave a note below to win a Super Peel.
*All of our regular contest rules apply. You can read those rules here.
I just made my first bread Sunday, the parchment paper made my bread soft I would love to have this super peel:-)
I would love this peel! I usually use parchment on a cookie sheet 🙁
Peel instead of parchment? Yes!!!
Who knew! Great product. I would love to win
I’ve been steadily building a bread baking kitchen tools essentials worthy of an intermediate level. I’ve systematically been checking off must have items recommended in your book. Now I’m moving onto tools such as the lame. But this super peel looks super cool.
I’ve always used parchment as well, because I could never get the loaves to slide off onto my stone without them getting deformed. Love your breads so much I own two of your books and recommend them to friends. Every time I’ve made your breads they have been a hit.
Such a simple and effective tool!
I saw this demonstrated on America’s Test Kitchen and it looks AWESOME! Sliding the dough off of the peel and into the oven is always a heart-in-the-throat feeling…this would make it so much better!
I never win anything but sure would like to win this awesome peal!
The Super Peel really looks super!
I would love to try this out! I hate “cheating” with parchment, but my dough always sticks to the peel!
Hi Jennifer,
But, you know, according to many anyway, this would be cheating too!! But, as most of us know, floured canvas or linen has been used for hundreds of years if not millennia for moving bread loaves into ovens. It is just the right way – it’s not cheating! 🙂
Gary
I’ve coveted one of these for a long time – would love to win one!!
I would love this for pizza!
I think this would be so much fun to try!
Looks like a great product, would love to try it!
This looks like just the answer I have been looking for. We like to use the basic recipe for bread but roll it out for pizza and it’s always so caked with corn meal that you have to brush off each piece.
For pizza, you can switch to plain flour instead of cornmeal, even if you’re using a regular peel. That creates a lighter effect.
This is very interesting. especially the fact that no more corn meal or flour falling into my oven. I would love to win and tell all the results….
I make bread almost every day. This would make things easier.
What an interesting way to move bread!
My girlfriend and I are gluten sensitive and are using your gluten free artisan bread book. Will this peel work with GF dough?
We would love to give the Super Peel a workout.
Thanks!
Hi Opher,
I will have to admit that I have not used the Super Peel to transport large freeform loaves. I have for smaller loaves, bagels and use for pizza all the time. It is best if the peel is used to pickup the loaf after it has fully risen and just when ready to move to the oven stone. If you want to try to proof the bread on the peels cloth, the key will be to have sufficient flour/bran underneath it so that the very wet dough will not stick.
I have done a lot of it, but more experimentation never hurts! It would likely work for you, but you may need to develop techniques that are reliable for your uses.
Good luck!
Gary
The comments above were for gluten free baking, of course.
Gary
Gotten the New Artisan Bread in 5 Minutes a Day about two month ago. I just LOVE the book and had past on the secret to some of my friends. Since getting the book, I have been baking bread pretty much every day. In fact, my brioche just came out of oven a few minutes ago. So far I have tried about 6 recipes from the book. Just love it. I never thought about getting a pizza peel until having this bread book because I am baking bread almost everyday now. Unfortunately my baking stone has broken in half year ago so I have not bake on the stone. It is wrapped in foil sitting in the bottom of the rack to help regulate the over temp. I will have to get a new pizza stone eventually.
This super peel looks amazing. Saw it in action on youtube. Would love to get one for sure. Thank you for introducing me to it. I hope I get lucky and get the free get away.
Very intriguing. I’d like to give it a try.
I still have days when my loaf doesn’t slide right onto the stone like I’d hope. I would LOVE this!!
My family loves your book. This would be a great addition to our kitchen!
id LOVE to try this! I currently use parchment.
I love your books and have nothing to make my baking easier. In fact, I use parchment paper and turn over my cast iron skillet for a stone. Working in a library, your books are the ones I recommend time and time again.
I love this recipe, and a fun new pizza peel would be awesome! It’s so cool I finally have something to bring to family get togethers. 🙂
That looks cool! I do struggle with the loaf sticking. It’s discouraging. I’d love to try this!
A Superpeel would be great for pizza as well! I’ve wanted one for years.
What a great peel. I would love to get one.
Wow! Great peel! Love his videos! This would be awesome to use.
thanks for the opportunity to win some very nifty tools!
Sounds like we all could use the Super Peel…its great that we all make bread, peel or not!!
I’ve had my share of wet dough sticking to the peel. This looks like a godsend.
I have been wanting a peel! This looks fantastic! I would love to win!
The peel looks so much fun. I use Parchment paper but it seems so wasteful.
Have all your books! Would love to have this peel, I have used one before and they are great!!
That is so awesome! It would make putting pizzas in the oven so much easier!
I have just discovered the joys of baking bread using your method. I have two different batches of dough in the fridge right now. The Super Peel would be just the ticket to make handling the dough easier.
I have your gluten free book, it was a Christmas gift. I love the za’atar flat bread. It’s quick and easy. I’m trying to make use of my bread making things, but not all are great with gluten free. I would love a peel.
Thanks.
Parchment paper works fine for bread loaves, but can’t be used with grilled pizzas, which I love to make. I saw this peel demonstrated on a cooking show once and it would be ideal! I would love to own one!
I’m so pleased you like it, as I’ve had my eye on the Super Peel for a long time now and was waiting for a favorite baking writer to comment on it!
Thanks!
I would LoVe the super peel for making pizzas. I struggle getting the pizza onto th stone every time!
Pizza on the grill – we’ve been believers for years! Can’t wait to continue perfecting these beautiful recipes with our 2 daughters!
I’m new to bread baking and yours looks just beautiful. I’d definitely use this for my pizzas.
Since finding your books I stopped buying bread. Everyone who has tried the breads have been delighted. I feel like a kid in a sandbox mudpies! I can’t wait each day to go play with dough.
I used parchment paper until I read about how it is made. Now I use white flour and a cookie sheet. This peel looks great, I’m adding it to my Birthday list.
This looks like a great way to peel a pizza to the stone.
That looks interesting. I would love to see a video.
Thanks for all that info. Looks like a great product!
I found out about your amazing website and books in a Fine Cooking magazine that I have just recently subscribed to. I am very excited to try out some of your delicious looking breads!