Description
Three tools for the baguette stage where handling matters most: supporting long loaves during proofing, transferring them without unnecessary deflation and scoring for controlled expansion.
Why it earns its place
- Baker’s couche for supporting baguettes during final proof
- Beechwood transfer peel for moving shaped dough
- Wood-handle bread lame with blades for scoring
How to use it
Flour the couche, form supportive folds between loaves and use the peel for the final transfer. Score confidently immediately before the loaves enter the oven.
Learn before you bake: Read the related Proof & Crumb guide.
Shipping & support
This is one curated order, but components may be prepared by different fulfillment partners and may arrive in separate parcels on different days. Each dispatched parcel receives its own tracking update. If a component is missing or damaged, contact support with your order number and we will make it right.
Questions before ordering? Email support@proofandcrumb.com.
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