After a long hiatus I'm trying to line up my ducks to be able to get back into the groove of baking. Easier said than done. I got most of everything lined up and then stumbled into my achilles heel I forgot about. My surface for rolling, shaping and dividing. I don't generally hand-knead, so I don't see it as a kneading board. I'm going to try to force everything through a 6qt KA once again due to counter space limits. I do still have a DLX around if I need it and can find room for it. I generally only hand knead if it's a very high hydration dough that can only be stretched & folded.
However for both pasta and bread of all hydrations, I have an issue this time. I used to use a Roul'pat on the table. I never really loved it. It got the job done but everything still stuck to it, I still needed to use copious amounts of flour to keep it from sticking, and when it sticks it wants to lift and move the mat around. "No flour" they said. "Non-stick" they said. Pfft. Between my pins, hands, and mat, I'd have flour everywhere.
This time that workspace for the mat no longer exists. Other kitchen equipment more vital occupies that space. So what I need now is a rigid surface that I can set up on a folding serving stand when working dough. I've narrowed it down to two choices, both (around) 16x24: A marble board, and a wood (possibly bamboo just due to sizing etc.)
Traditionally it seems the bread world almost always goes with wood, but I'm wondering if there's a specific reason marble is avoided or if it's just a matter of cost/convenience and that marble isn't necessary unless we're dealing with butter pastries that need to stay cold?
Ideally I'd like to keep the flour use to a minimum where possible - it was excessive with the silicone and I'm not sure the "non-stick" silicone was actually SAVING any flour use vs wood. I don't know where marble and a good scraper come in in comparison.
So far the way I see it is this:
Wood Pros:
-Lighter weight - easier to pick up and put away between uses.
-Backsplash maybe keeps the mess more contained (hopefully?)
-Easier to clean - at under 10lb just take to to the sink and brush it off.
-Can get one with a juice groove that maybe also contains flour more on the board than off the sides.
Wood Cons:
-Lighter weight - easier to tip over while rolling.
-More cumbersome to store with lips and backsplashes unless going with a plain flat cutting board.
-Easier to damage bringing it up and down - easier to mar with things like scrapers and biscuit cutters for non-yeasted doughs.
-More maintenance: Oiling.
-More flour use?
-Might lift and move with dough stuck to it.
Marble Pros:
-Heavier - more likely to stay planted and not fall over when rolling.
-Zero maintenance
-Cleanup to the sink is heavier to carry but overall easier- just scrape and brush.
-Resilient to metal scrapers and cutters
-Stores mostly flat (plus feet) versus the cumbersome lipped wood boards
-Less flour use?
-Heavy so it probably won't lift up if dough sticks to it.
Marble Cons:
-Heavier - more annoying to hoist and drop.
-Only comes flat so no backsplashes, maybe more likely to make a mess with flour running off the edges - maybe less issue if less flour used.
- Maybe something I don't know about bread dough and marble?
Silicone doesn't work without a surface to put it on now, but included anyway:
Silicone Pros:
-Space saving, rolls up.
-Not much else, really.
Silicone Cons:
-Seems to need tons and tons of flour anyway. Same as wood? Worse?
-Can't use a metal bench scraper at all, so you're stuck peeling dough off it or chintzy plastic.
-Wants to lift and move any time the dough gets stuck to it, which is almost always.
-Difficult to clean. Flour sticks to it, doesn't fit in the sink well, doesn't dry well.
I feel like Silicone probably works best of all with butter pastry despite not being cold. It never impressed me for lean doughs.
However for both pasta and bread of all hydrations, I have an issue this time. I used to use a Roul'pat on the table. I never really loved it. It got the job done but everything still stuck to it, I still needed to use copious amounts of flour to keep it from sticking, and when it sticks it wants to lift and move the mat around. "No flour" they said. "Non-stick" they said. Pfft. Between my pins, hands, and mat, I'd have flour everywhere.
This time that workspace for the mat no longer exists. Other kitchen equipment more vital occupies that space. So what I need now is a rigid surface that I can set up on a folding serving stand when working dough. I've narrowed it down to two choices, both (around) 16x24: A marble board, and a wood (possibly bamboo just due to sizing etc.)
Traditionally it seems the bread world almost always goes with wood, but I'm wondering if there's a specific reason marble is avoided or if it's just a matter of cost/convenience and that marble isn't necessary unless we're dealing with butter pastries that need to stay cold?
Ideally I'd like to keep the flour use to a minimum where possible - it was excessive with the silicone and I'm not sure the "non-stick" silicone was actually SAVING any flour use vs wood. I don't know where marble and a good scraper come in in comparison.
So far the way I see it is this:
Wood Pros:
-Lighter weight - easier to pick up and put away between uses.
-Backsplash maybe keeps the mess more contained (hopefully?)
-Easier to clean - at under 10lb just take to to the sink and brush it off.
-Can get one with a juice groove that maybe also contains flour more on the board than off the sides.
Wood Cons:
-Lighter weight - easier to tip over while rolling.
-More cumbersome to store with lips and backsplashes unless going with a plain flat cutting board.
-Easier to damage bringing it up and down - easier to mar with things like scrapers and biscuit cutters for non-yeasted doughs.
-More maintenance: Oiling.
-More flour use?
-Might lift and move with dough stuck to it.
Marble Pros:
-Heavier - more likely to stay planted and not fall over when rolling.
-Zero maintenance
-Cleanup to the sink is heavier to carry but overall easier- just scrape and brush.
-Resilient to metal scrapers and cutters
-Stores mostly flat (plus feet) versus the cumbersome lipped wood boards
-Less flour use?
-Heavy so it probably won't lift up if dough sticks to it.
Marble Cons:
-Heavier - more annoying to hoist and drop.
-Only comes flat so no backsplashes, maybe more likely to make a mess with flour running off the edges - maybe less issue if less flour used.
- Maybe something I don't know about bread dough and marble?
Silicone doesn't work without a surface to put it on now, but included anyway:
Silicone Pros:
-Space saving, rolls up.
-Not much else, really.
Silicone Cons:
-Seems to need tons and tons of flour anyway. Same as wood? Worse?
-Can't use a metal bench scraper at all, so you're stuck peeling dough off it or chintzy plastic.
-Wants to lift and move any time the dough gets stuck to it, which is almost always.
-Difficult to clean. Flour sticks to it, doesn't fit in the sink well, doesn't dry well.
I feel like Silicone probably works best of all with butter pastry despite not being cold. It never impressed me for lean doughs.
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