The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What are your opinions of working your dough on a stainless steel counter top?

photojess's picture
photojess

What are your opinions of working your dough on a stainless steel counter top?

I just bought myself a nice kitchen island cart ( http://www4.jcpenney.com/jcp/X6.aspx?DeptID=57089&CatID=58140&GrpTyp=PRD&ItemID=141f2e9&attrtype=&attrvalue=&CMID=57089%7c57351&Fltr=&Srt=&QL=F&IND=3&cmVirtualCat=&CmCatId=57089|57351|58140 ) and wondered if there is any difference in kneading on SS, vs a stone or laminate countertop?  I bought this cart for several reasons, but I wanted a dedicated space to knead out dough, for one.

Any thoughts? 

janij's picture
janij

I have a SS "mat" that sits on my counter top and I really like it to knead on.  It is really easy to clean.  I use vinegar and water.  Easy to scrape and the dough works well on it.

photojess's picture
photojess

thanks for the feedback! I wasn't sure if it would be too cold, then wondered if it's any colder than any other surface?

SulaBlue's picture
SulaBlue

You could always de-chill it by sitting something warm down on it for a couple of minutes, no?

sybram's picture
sybram

Yes, I've wondered about SS bowls for letting dough rise, too.  I always read to let dough sit in plastic or glass bowl.  I never knew if there was some reason for that specification or not.

Syb

PaddyL's picture
PaddyL

I use stainless steel bowls for my sourdough all the time and never had any problems.  I think when they say not to use metal with sourdough, they mean reactive metals, like aluminum or, in older times, iron or possibly even copper.

PaddyL's picture
PaddyL

My work table is enamel-topped, very easy to clean.

niagaragirl's picture
niagaragirl

When I did a summer job in a pizza place, we worked on all stainless. It was always a suitable temp because the ovens threw a lot of heat. Because the tops were  old and used they were great to work on. If it feels too cold just give it a good blast with a hair dryer. From that point, the working of the dough will keep things warm.

Any surface will work really, as long as it's not porous, like concrete ;-) Clean with vinegar as stated above.

photojess's picture
photojess

what does the vinegar do?  Does it cut the streaks from cleaning with soap and water?

 

niagaragirl's picture
niagaragirl

It's not so much that it "does" anything. I just never use any chemical cleaners on a food prep surface.

janij's picture
janij

The vinegar makes it nice and shiny.  I just scrape up the excess flour and dough.  Spray with vinegar and water and with with a paper towel or cloth and you are done.

photojess's picture
photojess

thanks!  I did use Windex after I put it together, but will wash it again, before I use it.  This is good to know.  I wasn't thrilled either about using a chemical on it.  I guess the vinegar would be similar to using ammonia, for a streak free result.

Yerffej's picture
Yerffej

Vinegar is an ideal stainless steel cleaner.  I use straight 5% vinegar in a spray bottle.

Jeff

photojess's picture
photojess

works great!  I had to get some fingerprints off of it tonight....I'm glad janij mentioned it up above.  works great!

Thanks Jeff.