Yes, parchment paper is the easiest method of transferring dough to preheated Dutch ovens, but yesterday I brought my wooden peel into the house, and it worked just fine. I spread some cornmeal on the peel, turned the dough that had been rising in the basket onto it and then slid the dough off onto the Dutch oven base. It worked flawlessly. I had plenty of room, and it was a lot easier than taking aim and trying to plunk down the dough into the center of the bull's eve. And I didn't burn myself.
Breadhunter aka Stu Silverstein
Bread First is a book for beginners. Everything a beginner needs to know can be found here. You can expect to bake great bread the first time. The process is simple, and the ingredients are readily available. "No knead" baking is for everyone. No experience is required. Clear instructions with photos make everything extra easy.
Bread Earth And Fire: Earth Ovens And Artisan Breads
For the past couple of years I've been revising my book, Bread Earth And Fire. I've added the subtitle Earth Ovens And Artisan Breads because I feel this more fully explains what the book is about. Along with the photos, you'll now find drawings that better illustrate the oven building process, new ovens to build as well a history of bread from the "beginning of time."
Bread Earth And Fire: Earth Ovens And Artisan Breads is available as an ebook or print copy from Lulu.
I write about bread and wood-fired bread ovens. Sourdough bread baking is my specialty. While the dough is rising I have time to make art, lots of art. Each winter I travel to Guatemala to build energy efficient stoves for the Mayas.