The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Finally, a work bench

gary.turner's picture

Finally, a work bench

I downsized from a 1500sq ft house with a 60s style kitchen best used for 60s style TV dinners. You know, no counter space. I am now in a small apartment with even less counter space and I'm still searching for storage space.

I have solved the counter space problem. A friend spoke highly of the John Boos JNS09 Maple Wood Top Stallion Work Table, Galvanized Legs, Adjustable Lower Shelf, 1-1/2" Thick, 48" Length x 30" Width (as Amazon lists it).

This is a heavy, ~100lbs, maple bench top on sturdy legs that hold an undershelf. I am not done finishing the top, only having applied four coats of penetrating oil. I apply three coats, then scrape the surface back to bare wood. This allows succeeding coats to further penetrate the wood without building up a thick surface coat which, when it cures, could chip off.

It is an absolute pleasure on which to work my dough. I wish I had got this when I first started baking. The top picture shows the bench top and a couple of sourdough, panned sandwich loaves cooling.

Back in the late fifties or early sixties, there was an oil well service company whose tag line for their ads was something like, "You don't have an oil well? Well, buy one." If I may steal, if you don't have a proper work surface for bread making, buy one. You won't regret it.



Mebake's picture

Looks great! Nice bread on a nice work surface. Nothing matches a good wood surface for bread making.