{"title":"The Bakery","description":"\u003cp\u003eThree tools between the dough and the table. A box that keeps a crust worth eating on day four, a lame that decides where the loaf opens instead of leaving it to chance, and a peel that gets the pizza into the oven without folding it on the way.\u003c\/p\u003e\n\u003cp\u003eEach one is the part most people replace twice before they buy once.\u003c\/p\u003e","products":[{"product_id":"stainless-steel-folding-pizza-peel-10-inch","title":"Stainless Steel Folding Pizza Peel, 10 inch","description":"\u003cp\u003eThe moment a pizza goes into the oven is the moment it either survives or does not. A peel that flexes, catches, or is a size you have to negotiate with turns a good base into a folded one.\u003c\/p\u003e\n\n\u003cp\u003eThis blade is thin at the leading edge so it slides under the dough rather than pushing it, and stiff across the middle so the load does not sag on the way in. Stainless steel, so nothing warps at oven temperature and nothing has to be seasoned.\u003c\/p\u003e\n\n\u003cp\u003eThe handle folds flat against the blade. That is the whole reason this exists rather than a wooden peel: a fixed handle is why most peels live in a cupboard nobody opens, and a folded one fits in a drawer.\u003c\/p\u003e\n\n\u003ch2\u003eWhat it will not do\u003c\/h2\u003e\n\n\u003cp\u003eThe blade is ten inches. That suits a personal to medium pizza and it is the right size for a home oven. If you are making sixteen-inch pies you want a bigger peel, and we would rather say so now.\u003c\/p\u003e\n\n\u003cp\u003eStainless is smoother than wood, which means semolina or flour on the blade matters more, not less. Dust it before you build the pizza on it, not after.\u003c\/p\u003e\n\u003ch2\u003eWhat a metal peel is for, and what it is not\u003c\/h2\u003e\n\u003cp\u003eMetal is thin, rigid and comes out of a hot oven without charring, which makes it the right tool for launching, turning and retrieving. It is the wrong tool for building a pizza slowly on, because metal conducts and a temperature difference between peel and dough condenses into the film of water that glues them together. A wooden peel is more forgiving there and we are not going to pretend otherwise.\u003c\/p\u003e\n\u003cp\u003eMost people who cook a lot of pizza build on a board or on parchment and use the metal peel only at the oven. Why the sticking happens and what actually stops it is in \u003ca href=\"\/blogs\/journal\/why-dough-sticks-to-a-pizza-peel\"\u003ewhy dough sticks to a metal peel\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Kensington London","offers":[{"title":"Default Title","offer_id":43454099095600,"sku":null,"price":16.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/3840\/5680\/files\/kl-p-peel.jpg?v=1785756197"},{"product_id":"bread-box-for-kitchen-countertop-with-bamboo-lid","title":"Bread Box for Kitchen Countertop with Bamboo Lid","description":"\u003cp\u003eA good loaf is stale by Wednesday in most kitchens. Not because the bread was bad, but because of where it spent the night.\u003c\/p\u003e\n\n\u003cp\u003eBread does two things at once, and they want opposite conditions. The crumb recrystallises and pushes water out, which is staling. The crust gives up moisture to the room, which is drying. A plastic bag fixes the second and makes the first worse, because trapped steam turns a crisp crust to leather overnight.\u003c\/p\u003e\n\n\u003cp\u003eThis box holds a small pocket of air that reaches its own humidity and stays there. The crumb stops giving water to the room. The crust still breathes. Vent holes are punched along the back edge where you do not see them, and sealing them would be a mistake.\u003c\/p\u003e\n\n\u003cp\u003eThe lid is a solid bamboo board, not veneer over fibreboard, so it comes off and becomes the surface you cut on. One object, two jobs, no crumbs on the counter.\u003c\/p\u003e\n\n\u003ch2\u003eWhat it will not do\u003c\/h2\u003e\n\n\u003cp\u003eIt will not give you a week. Real bread with nothing added to it is at its best for three days and perfectly good for four or five. What a box does is make days three, four and five worth eating rather than worth toasting. If a loaf is still soft on day seven, something in it is doing work that flour, water and salt do not do on their own.\u003c\/p\u003e\n\n\u003cp\u003eThe bamboo is the one part here that is not built to outlive you. Hand-wash it, dry it flat, oil it twice a year, and it will look right for years. Put it in the dishwasher once and it will not.\u003c\/p\u003e\n\u003ch2\u003eWhat it takes up, and what the lid is for\u003c\/h2\u003e\n\u003cp\u003eA bread box with a bamboo lid earns its counter space twice. The box is 12.8 by 7.9 by 5.7 inches, which holds two supermarket loaves or one large sourdough with room around it, and takes about the footprint of a large chopping board. The lid is that board. It lifts off and cuts on, so the surface you slice on is the surface that was already there rather than a second thing to fetch and wash.\u003c\/p\u003e\n\u003cp\u003eThat does mean the lid is bamboo and bamboo has rules. Never the dishwasher, dry it flat, oil it twice a year. The full version is in \u003ca href=\"\/blogs\/journal\/bamboo-lid-care\"\u003ehow to look after a bamboo lid\u003c\/a\u003e, and what the box is doing to the loaf underneath it is in \u003ca href=\"\/blogs\/journal\/how-to-keep-sourdough-fresh\"\u003ehow to keep sourdough fresh\u003c\/a\u003e.\u003c\/p\u003e\n","brand":"Kensington London","offers":[{"title":"Default Title","offer_id":43454100275248,"sku":null,"price":21.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/3840\/5680\/files\/kl-p-breadbox.jpg?v=1785756202"},{"product_id":"bread-lame-razor-cutter-with-handle","title":"Bread Lame Razor Cutter with Handle","description":"\u003cp\u003eA loaf decides where to open in the first ninety seconds of baking. Score it well and it opens where you meant it to. Score it badly and it splits down the side, in the place the dough found easiest.\u003c\/p\u003e\n\n\u003cp\u003eA knife will not do this. A knife drags, and dragging pulls the skin of the dough rather than cutting it. What you need is a blade thin enough to pass through without pressure, which is why a lame is a razor blade and not a knife.\u003c\/p\u003e\n\n\u003cp\u003eThe arm is curved stainless steel. The curve holds the blade at an angle to the surface rather than square to it, which is what gives you an ear: the raised lip along the cut that people recognise as a proper loaf.\u003c\/p\u003e\n\n\u003cp\u003eThe handle is turned beech with a grip ridge, so a floury hand still knows where it is. Five blades come with it, in a leather sleeve, because a blade that has done twenty loaves is not sharp any more and a blunt lame drags exactly like a knife.\u003c\/p\u003e\n\n\u003ch2\u003eBeing straight about this one\u003c\/h2\u003e\n\n\u003cp\u003eThis is a bare razor blade on a stick. It is not a tool to leave loose in a drawer with children in the house, and the sleeve exists for a reason. Change blades over a bin, and put the old one in the sleeve rather than the rubbish.\u003c\/p\u003e\n\n\u003cp\u003eThe blades are consumable. The handle and arm are covered by the two-year guarantee. The blades are not, any more than we would guarantee a pencil.\u003c\/p\u003e\n\u003ch2\u003eWhat scoring is actually for\u003c\/h2\u003e\n\u003cp\u003eScoring dough is not decoration, although it can be. It is pressure management. A loaf expands hard in the first minutes of baking, and it will open somewhere whether you choose the place or not. Sourdough scoring gives the expansion a route, which is why a scored loaf rises up and an unscored one tends to tear out at the side.\u003c\/p\u003e\n\u003cp\u003eThe kit is the arm, a turned beech handle, and a leather pouch holding four spare blades. Blades are consumable and a dull one drags, which is the single most common reason a score goes wrong. Change it far sooner than you think you need to.\u003c\/p\u003e\n\u003cp\u003eIf you are baking often enough to need this, \u003ca href=\"\/blogs\/journal\/how-to-keep-sourdough-fresh\"\u003ehow to keep sourdough fresh\u003c\/a\u003e covers what happens to the loaf after it leaves the oven.\u003c\/p\u003e\n","brand":"Kensington London","offers":[{"title":"Default Title","offer_id":43454106665008,"sku":null,"price":9.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0698\/3840\/5680\/files\/kl-p-lame.jpg?v=1785756214"}],"url":"https:\/\/kensingtonlondon.com\/collections\/the-bakery.oembed","provider":"Kensington London","version":"1.0","type":"link"}