The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Will you use this as rolling mat,placemat for dinner or oven, children playing?

kristinlft's picture
kristinlft

Will you use this as rolling mat,placemat for dinner or oven, children playing?

Here is the item description

20'' by 16'' 4colors

  • 100% food grade silicone; Stain-proof, BPA free and stick-resistant, will never tarnish or discolor; Meticulously designed to serve you for years and years or even more; a must-have accessory for any kitchen.
  • Resists temperatures from -76°F to 392°F, Flexible, nonstick silicone offers instant, easy release without the use of grease; Great surface for kneading dough or rolling out dough and pastries
  • Ideal for Kneading, Rolling, and Shaping Breads, Pizza Dough's, Pastas, Pastries, Pie Crusts and fondants. Provides a Clean Extra-Large Baking or Cooking Preparation Surface. Makes the Perfect Gift!
  • Super Versatility Mat: Extra large non slip rolling mat/countertop worktop protector/ Dining Table mat/Placemat 
http://amzn.to/2nPId0k 
 
MontBaybaker's picture
MontBaybaker

I was baking bread at a relative's home over Christmas, and a similar mat was all they had (cookie sheet size).  No board (other than low, narrow wood cutting board which would have had flour everywhere), and ceramic tile counters with not much room.  I had a difficult time with the mat on a table.  Too small, kept slipping (dampened it underneath), and the surfact itself seemed to require more flour than my board at home.  I was in a dry high desert climate (home is 10 min. from the ocean).  Dough was fine in the mixing bowl, then started sticking to the mat during a brief final knead.  Fine in the Cambro after BF, then started sticking badly during pre- and final shaping, needing extra bits of flour.  May have just been me and the bread gods out of alignment, but I did 3 bakes on 3 days with known recipes, and had problems with the mat.   

I love silicone mats for baking, and use them for proofing shaped bagels in the fridge.  The bagels lift right off, there's no paper to get soggy.

Mlynn217's picture
Mlynn217

I have tile countertops tops and originally tried buying a mat but ended up ripping it due to dough sticking too much and using a bench knife.

This is the mat I bought which could be lower quality than the one you are buying. 

https://www.amazon.com/gp/aw/d/B01DIIWRLU?psc=1&ref=yo_pop_mb_pd

 

I ended up going with a pastry board like the following. This gave me plenty of room to knead or roll out or anything I need to do with the dough.

https://www.amazon.com/gp/aw/d/B005RK8JF6?psc=1&ref=yo_pop_mb_pd

MontBaybaker's picture
MontBaybaker

Mlynn, glad it wasn't just me having sticky dough issues (hoped your bakes turned out well anyway).  Figured baking in an unfamiliar climate was my main issue.  I was using a flexible scraper so no cuts, but my silicone mats all warn against knives.  I'm not the neatest baker, and prefer a hard surface and lots of room for my mess.

possum-liz's picture
possum-liz

I've got a couple of similar mats the same size as my cookie sheets. The only thing I use them for is rolling out crackers. They make it really easy to roll out the dough to the size of the pan, flip on to the pan and then peel off and cut. Don't like them for baking in my gas oven.