"Mary Beth Goodman" > wrote in message
...

> FWIW, Hamelman says in his book that he doesn't feel that you need to
> bring cold bread dough (from the frig) up to temperature. In the scheme
> of things, when you're putting something into a 400F or higher oven, the
> difference between 40F and 60F probably doesn't make a big difference.

Mary Beth, do you sometimes do this yourself - take your product from the
refrigerator to a hot oven/stone and find it successful and not making a big
difference? I'm thinking of my previous bread, Siciliano (which is still on
my mind) which comes from overnight refrigeration and sits on the table for
1 hour while the stone/oven is heating. My refrigerator is probably most of
the time around 42F.

> If you do a lot of baking, or would like to, do get a real peel - it
> makes life SO much easier for me for moving pizzas and bread into the
> very hot oven!

Mary Beth, I WANT a metal pizza peel, instead of the wooden pizza peel I
use, since I've recently slid my bread from a metal baking sheet onto the
stone. A baking sheet is so cumbersome for me to use. Have you or has
anyone used the metal pizza peel and do you recommend it?

Thanks,
Dee