The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

surface drag

  • Pin It
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.

Subscribe to RSS - surface drag