The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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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.

Occabeka's picture

Granite Slab as Baking Stone

April 4, 2010 - 11:40pm -- Occabeka

Hi all. I am new to this forum and I would like to seek your advice.


I recently came into possession of a piece of black granite slab 3/4 inch thick which I intend to use as a baking stone. One surface has been polished to a sheen in the factory. I found out that the manufacturer uses a chemical to reduce the natural porosity of granite to prevent staining; either acrylic or polyurethane as a sealant.


My questions are: 1. Are these chemicals food-safe, since I will be baking on the slab?


2. How does one remove the sealant from the granite?

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.

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