Re: Alternatives to peels

Quote from: Pete-zza on Today at 01:38:04 PMWarrenOates,

To be on the safe side, you will want to be sure that the dough hydration is not so high as to cause the dough to stick to the screen.

Peter

I did wonder about that.

The place I work uses a prefermented, high-hydration dough (around 70%), which likely contributes a bit to shape retention (and my problems therewith) on the launch.

I’m guessing I’d have better luck, even with a peel, using something closer to the 57% range.  Perhaps that’s the route I try first before abandoning the peel completely.  It’s not that I can’t launch.  It’s that too many, in my mind, of my launches are sub-optimal.