The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

countertop

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Doc.Dough's picture

Alternatives to a laminated wood shaping surface

May 30, 2012 - 2:42pm -- Doc.Dough

I have Corian counters and had difficulty shaping baguettes due to working on a surface that was too smooth.  I imagine that others who have granite or Formica have similar issues.  I can put a slab of laminated maple on top which works just fine but makes the working surface higher than I want it.  I can also apply a thin slurry of flour/water to the counter and let it dry, which is about the same as wood from the perspective of surface friction but it does take a little time to get it ready and also time to clean-up when I am done.

I am looking for other alternatives.

lammie10's picture

Countertop Toaster/Convection Oven Recommendations?

April 20, 2010 - 8:43pm -- lammie10

Hello! I have been thinking about getting a countertop oven so I can save some electricity since I only bake a little bit every time. I have been reading some threads on here, but still have some questions.


1. Are there differences between using a convection and a regular toaster oven to bake bread?


2. I am on a tight budget... Would the convection ovens priced around $40 or less do a decent job of bread baking?


Thanks!


Eva

KipperCat's picture

Favorite Counter Surface?

July 8, 2007 - 1:15pm -- KipperCat

What is your favorite counter surface for breadmaking?  I still have a temporary top on my island because I can't make up my mind on a permanent surface.  Original plan was for stainless with integrated sink, but sticker shock has me rethinking that one.  I'm considering all granite, all silestone, or a mix of granite and butcherblock.  There will be a sink, and I don't want butcherblock for the sink area.

Rosalie's picture

Seeking recommendations on countertop oven

June 24, 2007 - 1:23pm -- Rosalie

My big oven is great for baking a pair of full-size loaves.  But I'm a singleton who would rather freeze formed mini-loaves and bake fresh every day or two.  That way I can always have fresh bread.  I'm not asking for too much, am I?  But I don't want to be wasteful of energy.

I have a toaster oven that works for micro-loaves (roll-size and slightly larger), but not for mini-loaves.  I'm thinking about getting a larger toaster oven, maybe with convection, and I'm looking for recommendations and tips.

Rosalie

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