Breadtopia Baguette Bread Flipping Board (Dough Transfer Peel)

Works like it should.

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.

Bought this flipping board to help me bake baguettes. Nice product . Does exactly what it says it will do. It’s easy to transport the baguette to the baking stone now thanks to this board.

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.

Works fine, but it's a bit small. When I sanitized it before first use, it cupped. I think this is better for a home baker or very small bakery.

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!

First use of the board proved to be a useful tool for making baguettes. We added flour to the board that made it easier to slide the dough off and turn it over.