Bread makers need your assist: I have a new small wooden pizza peel like the kind pizza makers use to transfer dough to the ovens. I am using corn meal to act as bearings but this is artisan bread and has to be transfered to a hot stone to back. The wet dough will not shake off.....any suggestions.
Not so much that the bread was sticking in my case, but I was getting cornmeal all over when I used it. It seemed like such a good idea ... but I only used it a few times. When I move loaves now I use a wide metal board scraper - not ideal but OK.