Photo Gallery #13 From the Banneton to the Loading Peel

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Published 2025

Clean your oven loading peel. Use a metal bench scraper on a wooden peel (as in the photo) or use a clean rag on a metal peel.
Dust the loading peel. Semolina is used here.
Before inverting a proofed bread, lightly dust the top with Flour.
Gently tilt and wobble the banneton with both hands so the bread pulls free from the wall.
Move quickly now...

Place your left hand on the top of the bread as you invert the banneton.
Quickly pull your left hand away as you place the banneton flat on the loading peel. Let the bread fall onto the peel by its own weight, don’t bang the banneton on the peel.
Remove the banneton with two hands. Lifting on an angle helps release the bread.
Position the bread at the leading edge of the loading peel.
Use a scraper to clean excess flour or semolina from the peel. The bread is ready for Scoring.