We like this basic board from sur la table which you can pick up for 40.
Buy marble to knead dough.
The hamilton beach 70725a for dough kneading is a deceptively simple food processor that nevertheless packs a respectable degree of power and flexibility.
Our marble board provides a generous surface for everything from puff pastry and cookie dough to pizza dough.
The marble pastry board looks fabulous and can be kept on the counter as a part of the kitchen design.
And 18 in either direction is kind of small for rolling or kneading dough.
Repeat step 1 to create the dark rye dough.
See additional images for examples.
You can find marble boards in all shapes and prices but look for a board around 16 x 20 inch range which is a good size for most dough rolling and working needs.
Users are provided with a solid surface to work on.
Slip and slide while the sur la table marble pastry board hk165 50 comes with non slip feet they are not especially effective.
We really like that instead of just using it or dough rolling you can use this as a marble cutting board also.
Marble slab remains cooler than room temperature helping keep dough firm while you roll and cut.
Pastry mat for rolling dough 20 x16 large bpa free silicone pastry kneading mat board with measurements food grade non stick non slip rolling board for dough 4 6 out of 5 stars 94 9 99 9.
But i already have a marble slab i use for pastry.
The marble is very durable and has been created to last.
On a silicon mat placed on my tile kitchen counter.
Is there any down side to using the marble surface for working with bread dough.
Natural marble board promotes exceptional results with nearly any type of dough.
Board stays cool so it won t melt the butter as you roll out rich pastry and cookie doughs your creations will bake up light flaky and golden every time.
This board is large enough to accommodate even very big pieces of pastry and dough.
Transfer to a lightly greased bowl.
100 marble will not get damaged and can be used in unison for dough kneading and cutting.
Assembly is as easy and as straightforward as possible with absolutely no twisting or locking required.
Add sifted cocoa powder in with flours and salt continue mixing as described above.
Knead by hand if necessary to form a smooth ball.
Cover and allow to rise until doubled in size or roughly 90 minutes.
Pastry likes to stay as cold as possible.
Because marble is a natural product veining and coloring variations will occur.
Any particular advantage of a wood surface over marble besides the weight.
I currently knead dough form loaves etc.
I wouldn t mind having a marble counter top for pastry but that s just a crazy fantasy that i would never spend money on unless i found a nice good sized slab of marble at a thrift or building materials reclamation store for.
Continue mixing increasing speed until dough comes together.
