Glossary entry

What is peel?

Last updated June 13, 2026

A flat wooden or metal paddle used to launch shaped dough onto a hot baking stone or steel, and to retrieve the baked loaf or pizza after. Wooden peels (usually maple or beechwood) are better for raw dough — the wood's slight grain gives the dough less to stick to and floured wood releases cleanly. Thin metal peels (usually anodized aluminum) are better for retrieving baked items because they slide easily under a crisp crust without crushing it. Many home bakers own both. Practical alternative: an unrimmed baking sheet or upside-down sheet pan works as a peel substitute, though it's heavier and less elegant.

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Related terms in the glossary

couche
A heavy linen cloth used to support shaped dough during the final proof, almost universally for baguettes and similar long loaves. The cloth is floured heavily, then pleated between each loaf so the pleats hold the loaves apart and the floured surface keeps the dough from sticking. The couche solves two problems at once: shape-holding (high-hydration baguettes would spread flat without lateral support) and surface drying (the heavy linen wicks just enough moisture from the dough surface to develop the characteristic dry, flour-streaked exterior that scores cleanly). A clean lint-free kitchen towel rigged in a half-sheet pan is a workable home substitute, though the real linen lasts decades and seasons over time.

More baking terms in the full glossary, or browse the bread library to see recipes use these techniques in context.