Breadtopia Baguette Bread Flipping Board (Dough Transfer Peel)

Great length, well made and perfectly designed. If you bake baguettes this is a must have transfer device. It is thin on the edge to make it easier to slide under your baguette. I bake a lot on the floor of my brick oven & this makes transferring baguettes a piece of cake w/o deflating your perfectly risen dough. I don't know how I did it w/o this transfer board. If you like to bake & it doesn't matter if it's in a brick oven or a home oven, this transfer board will make your job so much easier & your baguettes more perfect. I do use it to make baklava & other large, gently firm tasks. I'm sure you'll,find more use too. However it's worth it's weight in gold just for what it does w/ baguettes. I highly recommend this transfer/flipping board.

Works like it should.

Seems great haven’t used it much but works fine. Definitely gave it a healthy coat of mineral oil the wood was very thirsty. It’s thin enough to warp or split easily if you don’t treat it to some oil.

Good for baguettes - a bit thicker than I would like but I suppose that's for strength. All-in-all a good product.

It's a board... Not much more that I can say about it. The wood is very high quality and the finish and sanding/cutting are top-notch, but let's not fool ourselves and think it's more than just a nice flat piece of hardwood with beloved edges. ;) As you've probably seen on a certain public television show, cardboard would do the job just as nicely. I actually use this for double duty as a board to present small appetizers and such on when I entertain for others. If you don't plan to use this for things other than transferring baguette loaves, you'd be better off using any other thing you can come up with than buying this.

Giving 3 stars instead of 5 because of 2 points. The product description states that this transfer peel is made of "solid maple." First, the item I received came with a paper wrap that states that it was made with Beech wood - which is still good quality wood for peels but less expensive material than maple wood. Second, it was made from 3 separate pieces of smaller Beech wood that was glued together as one piece - thus negating the description of being "solid" piece. So, neither solid nor maple wood. It is however, well made from jointed beech wood slat. Will keep it and use it but not what I paid nearly $20 for initially.

Saw this being used on an online video for making baguettes. I was using a pizza peel until this product arrived. The pizza peel was clumsy and not exactly long enough. The product was much easier to use. I preheat the ceramic baguette pan I use. Having this tool which is light weight and slender is especially helpful in placing the dough in the pan while avoiding burns.

This is just what's required from a transfer board. It is hefty. It is beautiful. It is well bevelled. It might seem silly, it is just a bit of board after all, but I am happy to make it a part of my kitchen. I prefer it to the San Francisco Baking Institute Transfer Board as this one does not have any writing (lettering) on it. It is elegant and functional and a MUST HAVE (read: de rigeur) for making baguettes - that task simply cannot be done without one!