RE: [CH]V6 #23 Focaccia

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Hi C-H's,
Scott wrote:
	Why not use a saber-saw and cut the whole peel, handle
	included, out of a sheet of plywood?

Because it is easier, if you have a length of suitable dowel, to slot 
the handle and fasten it with a screw. Also more comfortable to hold.

   	Then rasp/sand the
	leading edge to a shallow angle to facilitate slipping the
	peel under the bread.

I cut a 45deg. edge on the table saw.

	     Normally I'm a big fan of anything that is pressure-
	treated, resin impregnated and/or highly processed
	(Velveeta comes to mind as all three), but I'm not going to
	put plywood in *my* oven.

You do not bake on a peel. It is used like a giant spatula to slide 
the pizza into the oven. If you are good at it, (as of course I am!) 
it is not in the oven long enough to even get slightly warm.

Sorry Garry, I forgot to take your recipe home at the weekend. Maybe midweek.

Sir Gareth also writ: "all purpose King Arthur Flour"

I often use their bread flour.

.....and: Mediterranean Sourdough, anyone?

Sure! Sounds like the ideal stuff to mop up olive oil and chile bits.

---
                      Regards,               Cameron.

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