Jun 14, 2016 · I am very short so must use my kitchen table when I work with dough. A 24" x 24" marble slab is invaluable. Keeps even the most finicky dough cold, easy to clean, etc. (Only downside is that it is rather heavy) than I echo the sentiment of a plastic or silicone bench scraper.

Nov 15, 2024 · Common mistakes when working with dough include overworking, not measuring ingredients properly, and ignoring resting times. Each of these issues can lead to dough that is either too dry, too tough, or doesn’t rise as expected. …

Apr 24, 2020 · Works great. stays coo while working with dough, so will granite. Sough sticks to Formica and things like it worse and the dough heats up faster. But, I’ve kneaded dough on a pastry cloth over Formica in the past.

Feb 8, 2024 · Learn the secrets of achieving that perfect elasticity and texture. Get ready to master the techniques of handling different types of dough, whether it's for bread, pizza, or pastries.

Jul 11, 2024 · What is The Slap and Fold Kneading Technique? The slap and fold kneading technique, also called French fold, is a method for strengthening bread dough (and, more specifically, the gluten in bread dough) during the mixing phase before the start of bulk fermentation. When Should I Slap and Fold?

Nov 19, 2023 · The best bread baking work surface is wood, but which ones are the worst? Find out how you can make better bread.

Jun 19, 2017 · Kneading wet dough by hand step #1: Cutting the dough. This step involves putting the dough on the work surface (without adding any flour to the table) and then simply cutting the dough into strips with a bench knife or dough scraper from one end of the dough to the other. Mound the dough up again and repeat for about 2 minutes.

Jun 13, 2016 · I usually work with wet doughs (78%-95% hydration) that stick to the surfaces I have in my house unless I use a gross amount of flour. I would like to use less flour during the folding and shaping processes.

Sep 2, 2024 · Here are 15 expert tips that helped me improve my kneading, shaping, and proofing. Let’s start with some good old elbow grease: kneading. 1. When Possible, Hand-Knead. Bench or hand-kneading can be hard work. Think 10–30 minutes of pushing the dough against the counter using the heel of your palm.

Put the kneaded dough in a lightly oiled bowl and cover with cling film or a clean tea towel to protect it from draughts that might cause a skin to form. Leave it anywhere in the kitchen. The dough needs to rise until it is at least doubles in size.