The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

My improvised tiny kitchen baguette prep station

The Roadside Pie King's picture
The Roadside Pi...

My improvised tiny kitchen baguette prep station

The 20" wooden wine case lid, is the perfect texture and length to roll 18" baguettes. The wood cutting board behind it serves a duel purpose of the backstop and resting station for the pre-shaped dough. Under the case lid is a silicone mat, that does very well at keeping the lid from sliding forward. The wooden surface works way better than shaping on the Formica countertop, or a silicone mat. Additionally, it is the perfect length guide.

 

DanAyo's picture
DanAyo

If the shaping is much easier, I’ll have to give it a try. 

try to describe the difference if you can. Isa the wood more “grippy”?

The Roadside Pie King's picture
The Roadside Pi...

The wood is definitely more grippy. However at the same time with just a tiny bit of flour (we are talking 67%hydration) the pre-shaped dough does not stick like it would on the silicone of even the Formica. Just a little push with the dough scraper and no damage. 

DanAyo's picture
DanAyo

I assume the pores in the wood grain holds tiny amounts of flour. That makes sense to me.

Also it seems the wood is able to absorb some moisture where as the synthetic or even polished stones would not.

BethJ's picture
BethJ

I'm liking it.  Creative use of the wine case lid.

Similarly, I have an 18" square marble slab on Formica counter in my 85-square-foot workhorse of a kitchen.  It's made all the difference for dough handling and pastry.

Tiny kitchens call for inventive solutions.

The Roadside Pie King's picture
The Roadside Pi...

I brought that 18" wood cutting board specifically for working with bread dough. Then don't you know I found the lid! the 20" gives me the bit of spring back needed for an exact 18" baguette! Today, however, I experienced oven shrinkage, for the first time. Both loaves of bread lost a good three inches, I am happy with this bake, but hoping the shrinkage is due to under proofing and not some new issue! 

Honey, I shrunk the baguettes!

 

BethJ's picture
BethJ

Dare I?  Shades of Sienfeld in The Hamptons ... 

The Roadside Pie King's picture
The Roadside Pi...

There is not nearly any situation I can not find a Seinfeld quote for! How do you like the hard cool marble for bread dough? I am loving the wood! I have gifted a really nice beach wood desktop. Too bad it is so heavy, makes it unrealistic to over from the basement to the kitchen. I do that with a plastic folding type picnic table! So ar only when I do pasta. I'll take a photo tomorrow of the tabletop.

 

 

 

BethJ's picture
BethJ

Love the marble.  We got it fairly cheaply at a restaurant supply store.

It's given me a surface to knead on, and made shaping loaves much easier.  Working with biscuits, pie dough and the like without having to flour the work surface is making for a much better product.

I took some bread baking classes where we had wood benches - I loved them!  Very nice to work on (and having all the bench space of a commercial kitchen was a real luxury).

Little folding tables are a must in a small space!  I have a nifty one from Beckworth & Co. which I tote around for my proofing oven.  Folds up to a slim unit with handy carry handle.  Sold out now, but might come back?  

https://beckworthandco.com/collections/portable-furniture/products/bamboo-portable-outdoor-picnic-folding-table-square