The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

suggested surfaces for rolling dough

casualnag's picture

suggested surfaces for rolling dough

I recently bought a bread machine  :)  .  The other day I used the machine to make the dough for herb knot buns .

Everything was fine until I took the dough out of the machine and after cutting it into strips it was impossible to roll the dough into long snake like strips on my kitchen counter .  I lightly floured it as directed but the dough just seemed to slide  across the counter instead of letting me roll it back and forth .. Is there something i can purchase that i could roll the dough on ?  I have a very tiny counter space so size would matter .


thanks in advance


shastaflour's picture


What follows is by no means the definative answer, so I'll be interested in what more experienced bakers suggest.

In any case, I've found this to work well: a large, plastic cutting board (the white kind that you'll find in restaurant kitchens). I place a slightly damp kitchen towel between it and the countertop, which keeps it from sliding around. Next, I spread just a little bit of oil on the top (with a paper napkin) to give it just a little bit of a "nonstick" finish. A plus is that this sort of board can go in the dishwasher if it's not too big, and you can move it to the kitchen table, etc. if you need more space.

Others prefer wood -- just depends. :)

PaddyL's picture

It's the flour that's causing your dough strips to slide around.

highmtnpam's picture

Sometimes just misting the counter with water will give it just the right amount of stick. Pam

Janetcook's picture

I use one of these.  Easy to clean and store nicely when not in use. 

FlourChild's picture

Janet, that looks interesting!  Do you use it for kneading, and if so, does it stretch out in the center?  The mat I have quickly stretched out in the center from kneading, so it doesn't lie flat anymore.  Also the markings on it (circles for pie dough) wore off quickly from friction (I've only ever hand washed it).  Is your mat sticky enough for shaping, yet non-stick enough for working with wetter doughs (with a bit of flour, etc.)? 

Janetcook's picture

I have had no problem with stretching out and there are no markings on these.  One side is slick and the other has a slight texture to it that keeps it in place on the counter.

I don't knead doughs on these.  I use my machine for that so I primarily use these for shaping.  Easier to clean up than my counter top.  I would imagine it would hold its shape because it is quite sturdy but I think it would slip around a bit if you are kneading a dough on it since most doughs to grab a bit.  The most I have done along those lines is using it as a base for a S&F....but most of the time I S&F in the air so as not to 'dirty' anything else up :-).

I did have a wooden bread board and it slipped around too and was harder to clean up afterwards - simply didn't fit into the sink or draining board so I went back to using these.  Easy to clean because the do fit into the sink and hang nicely over my oven door handle to dry.  I store them rolled up in an empty paper towel cylinder.

Hope this helps some.  As with most things I have had to experiment and find what works for me in my kitchen under the conditions I use and am comfortable with :-)


Mini Oven's picture
Mini Oven

From my experience with dough and dough like materials, strips are just about the hardest things to roll into coils.  They have two tacky cut edges and act more like a floppy flat tire than a plump piece of dough.  I would chuck the cutting into strips idea.  Find another way to divide the dough into pieces.  If you have a scales, weigh the dough and divide total by the number of pieces desired.  Then cut off and weigh each piece.  Roll into a ball shape and rest briefly before moving on to a cigar shape and a little rest before rolling out to a coil.   

EvaB's picture

half a dozen boards and still use the old large kitchen cabinet cutout with the laminate top for everything! Meat is cut on the wooden bread board, but everything else gets done on the laminate coated plywood board. Its large and heavy and doesn't move on the counter top!

Barbara Krauss's picture
Barbara Krauss

I agree with the person who said to eliminate extra flour. I had the same problem when rolling out strips of dough for cavatelli until I eliminated all flour from the work surface and rolled and shaped right on my bare kitchen tabletop.