Turning the risen uncooked dough onto the peel for transfering to the oven can be a tricky moment, especially if the dough has stuck to the container. To avoid this, bread is traditionally left for its final rising in special baskets lined with a linen cloth, floured generously beforehand. These help the bread to rise evenly because the warm air can circulate through the sides, and the linen lining does not absorb the moisture from the dough. The French term for such a basket is "banneton".
They are available in different shapes, according to the kind of loaf you wish to make, from professional bakery suppliers. They are sometimes seen for sale in supermarkets, sold as table bread baskets (about 5-6 € each in 2005).
This one is a razor blade screwed onto an aluminium handle.
You can also use a baker's blade with a plastic handle, but it's rather expensive.
Mine is 90 x 45 cm (35 x 16") with a handle to hang it for storage.
Instead I use my kitchen oven (off) where I put a small light bulb of 15-20 watts. This light bulb gives enough heat to reach 81°F (27°C) inside the oven.
Connect together lamp holder, flex, plug. Screw in light bulb.You can improve the sytem, by sticking (with epoxy glue) a magnet on the lamp holder, so it can be fixed anywhere inside the oven.
Alternatively, when cooking it's very useful for picking up small items (e.g. diced vegetables) from the work surface.
It also allows you to add a little flour to a recipe, without having to use a sieve.
Nozzles (or icing tubes) are available in 2 different materials: metal (old fashioned, less practical) and polycarbonate (very hard plastic, more practical).
There are two main types of nozzle: star (toothed or ribbed) and plain (smooth). Star nozzles are used for decorative effects.
And finally nozzle diameters, usually given in millimeters: I advise you to get a set of several diameters (from 4 to 12 millimeters for example).
More details can be found on this dedicated page.
The model you can see in the photos is usually sold at trade fairs and markets. It's a good quality tool (made in Germany) that I've been using for years.
This can be done with a classic cotton fringe or rag mop, soaked in cold water.
Ideally you should have 3 peels:
It's also useful for tending the fire, rearranging the woo, the embers....
Apparently in days gone by such rakes were often made of wood so as not to damage the fragile sole of the oven. For today's more robust ovens, metal rakes are more practical, given the high temperatures to which they are exposed.
Bakers have a special steam control on their ovens which injects water at the start of baking. With a wood-fired bread oven a simpler system is needed.
I've try several systems and ideas, here is the best solution: The steam machine.