Bakeware - Baking & Pastry Tools

The best bakers use a couche (coosh), which is an untreated and unbleached canvas cloth. The canvas keeps the dough's shape and its surface dry as it rises, forming a very thin skin which, when baked, develops into a crackly crust. Even better, when the bread is baked on a baking stone, the result is a bread with a light crumb and crackly crust like those from a French boulangerie.

To use, dust with flour, place the baguettes in the folds until they rise, and transfer to a baking stone to bake. Do not wash; allow it to air dry then dust off the excess flour. Allow the yeasty dough to remain to help impart flavor and texture the next time it's used. Store in a Ziplock bag in the freezer. Made from 70% flax/30% cotton.

Measures 36" x 26"