Peel apart kitchen paddle is an eco-friendly, unique and useful tool made with bamboo. Unlike other pizza peels this one comes in 2 parts, each part measures 6" x 20". The working part of the paddle measures 12" x 12". We can use one or both of it depending on the size of the pizza or bread. This paddle is handy and can be used for serving cheese, making bread, flatbreads and for other baking needs.
This peel apart kitchen paddle is very smooth and easy on the hand because it is not heavy. When not in use we can easily store in the cupboard or conveniently hang the paddles as it has holes on the holding portion of the paddle. The paddle cleans easily by hand without a hassle. I like the innovative design and the earthy colour of the bamboo wooden board.
To use this paddle for pizza, first prepare the pizza on it, lift the right paddle slightly before peeling apart and then rotate the pizza in place by moving the paddle back and forth to place it in the oven or baking sheet/stone.
To pick up the finished pizza use the tapered sides of the paddle and simply lift. I am happy that I don't have to worry about the pizza breaking apart and toppings falling off when I pick it up from the oven and grill.
Here is recipe for challah bread adapted from Artisan bread in five minutes a day.
3/4 cup lukewarm water
3/4 tbsp yeast
3/4 tbsp salt
3 eggs lightly beaten
1/4 cup honey
1/4 cup unsalted butter melted and for greasing cookie sheet
3 1/2 cups flour
1 egg beaten with 1 tbsp water for egg wash
sesame or poppy seeds for the top
Mix yeast, salt, eggs, honey, melted butter and water in a container with a lid. Mix the flour with wooden spoon don't knead. Cover and rest at room temperature until the dough rises and collapses about 2 hours, don't cover the container airtight.
The dough can be used after the initial rise. It is easy to work with if the dough is chilled a little in the fridge, so keep it in the fridge with the lid on.
Prepare a cookie sheet or line a baking sheet with butter. Dust flour on the surface of the rested dough, and cut 1 pound grapefruit size piece. Dust flour on the working board and quickly shape dough into a ball tucking the dough in the bottom. Divide the ball into 3 parts and make thin long ropes. Braid the ropes starting in the center and working to the end. Turn the loaf over, rotate it and braid from the center out to the other end, this will help make a uniform thick bread. Allow the fresh braided dough to rest for about 40 minutes. If it is refrigerated dough, let it rest for 1 hour and 20 minutes.
Brush the loaf with egg wash and sprinkle seeds. Bake at 350F in the center of a preheated oven for 25 minutes, the time depends on the size of the loaf. If it is golden brown and the center of the loaf is resistance to pressure it is ready. Cool and slice to eat.
This dough can be kept of 5 days in the fridge, if more than 5 days leave it in the freezer in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the fridge before using. Then allow it to rest and rise again.
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