Comments on: How to Use a Flipping Board: Video

By: Parafernalia: Couche « Madrid Tiene Miga

Parafernalia: Couche « Madrid Tiene Miga — Sat, 04 Jul 2009 00:02:59 +0000

[...] no da igual usar un trapo cualquiera que usar una couche para fermentar las barras (aquí para verla en acción junto a una tablilla, gracias a Susan). De acuerdo, soy un caprichoso, y me [...]

By: Moriah

Moriah — Fri, 27 Feb 2009 10:03:51 +0000

Your oven must be huge! So, I just scale the board down to the size I need for my oven? Can I just buy a board at the hardware store? Any recommendations for the type of wood?

By: Cishreism

Cishreism — Thu, 22 Jan 2009 00:20:30 +0000

Nothing seems to be easier than seeing someone whom you can help but not helping.
I suggest we start giving it a try. Give love to the ones that need it.
God will appreciate it.

By: Jennifer

Jennifer — Sun, 18 Jan 2009 04:13:28 +0000

Thank you for such a great recipe. I am a new baker and made this today and it turned out beautiful and tasted awesome!!! I hope to take some classes at SFBI sometime in the near future!

By: trailrunner

trailrunner — Sat, 17 Jan 2009 18:29:29 +0000

Thank you Susan. I thought that the site looked like SFBI’s site…I had not ordered from SFBI previously since they didn’t have an on-line store…now I will. What brand is your range? I have the double Miele ovens and love them but they will not take anything longer than 20″ by 15 “wide. They are listed as 30″ wide units but you know how that goes !

My proofiing board is my Grandmother’s wooden cutting board that my Grandad made for her….lots of memories there. It is quite large so all I need is the flipping board. And some canvas. Have you tried painter’s canvas from the hardware store? I wondered if it would work if it was washed and dried a few times.

BTW my wild yeast is growing very well and is ready to start using in the AM. I am also going to try waffles with the discard. Somewhere on one of the links here I saw sour cream sourdough waffles…do you happen to know who had that recipe? Sorry to go on so long. Thank you again…I just love your blog.

By: Susan

Susan — Sat, 17 Jan 2009 17:16:41 +0000

These baguettes are about 22 inches long but even smaller ovens can accommodate a 15-inch loaf, which is still a really nice size (and fits much better in the freezer).

My oven is fairly large but it may seem even larger than it is because I have a stone that takes advantage of its full size (the oven is a 36-inch range and the stone is 24 x 14 inches). Medium-sized ovens can fit larger stones than the standard 14×16 inches. If your stone is smaller than your oven cavity why not extend its size by adding some unglazed terra cotta tiles (available at building supply stores; many stores will cut them to size for you). Make sure you have an inch of free space on all sides of the stone.

I will try to try to get together more videos (e.g. of the slashing and oven transfer) but I’m still a novice with iMovie so it may take a while.

Caroline, the dimensions of the flipping board are 4 x 27 inches. The dimensions of the plywood I used as a peel here are 18 x 26. (It is the proofing board from TMB Baking. Obviously you could cut your own plywood to whatever size. Me, I’m not good with power tools.)

Maggie, yes, the couche is the linen canvas from TMB Baking (aka SFBI). I like it because it is quite stiff and the folds hold up well. Hmm, maybe I should have titled this post The TMB Baking Equipment Ad.

Teresa, I’m sorry you can’t see it. I put it on YouTube: http://www.youtube.com/watch?v=Hpk0R5tR-pw&feature=channel_page

By: Margie

Margie — Fri, 16 Jan 2009 02:27:03 +0000

Susan, thanks for the video. You make me think that I can do it too!

Thanks for the info on where to purchase the board…can you also share where you got your couche? I have a small one, but your lovely item leaves me wanting. (By chance, did you get it from the same e-retailer, and if so, may I ask the size?)

As always….I LOVE your site!!!

By: Teresa

Teresa — Thu, 15 Jan 2009 23:59:53 +0000

Hi Susan, wish I could view your video. Do you have it posted at youtube? I cannot view it on my computer for some reason. Teresa

By: Jacqueline

Jacqueline — Thu, 15 Jan 2009 01:27:34 +0000

Thanks for posting the video! It makes it so much easier to understand how to transfer the loaves to the peel. To echo a lot of the above comments, I soooo want your gigantic oven.

By: Madam Chow

Madam Chow — Wed, 14 Jan 2009 16:52:45 +0000

Good heavens – just how big is your oven? Do you have more than one? Great video and very helpful. I’m lucky to fit one long baguette into my oven, and at a very awkward angle!