The Fresh Loaf

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Sticking to wood board

dndrich's picture
dndrich

Sticking to wood board

Sourdoughpals:

I have a really nice wood pastry board I use to make bread. Trouble is, the dough really sticks to it, making it much harder to form loaves. Yes, I do the usual things with dusting with flour. I find that the granite countertop works so much better. Is there anything I can do to use this board? It would just reduce the mess. I have mineral oiled it, but perhaps it needs more oil?

clevins's picture
clevins

Or perhaps semolina which is commonly used to keep pizzas from sticking to the peel when launching them into the oven 

Petek's picture
Petek

I've had good results with the following technique: Add about 1 tsp. of cooking oil to the board. Spread it out using your hands. Most low hydration doughs won't stick (to your hands or the board). Also, my wood board is highly polished. If your board has "nooks and crannies," that could contribute to dough sticking.

dndrich's picture
dndrich

I will give this a try. I assume you do this each time.

Petek's picture
Petek

Mostly every time, unless I don't think sticking will be a problem. Afterwards, I wipe the board with a paper towel. The remaining oil helps to season the board.

albacore's picture
albacore

Some woods are better than others. Close grained hard woods like beech and maple are best. Oak is coarser grained, so not as good. Bamboo is pretty useless ( I speak from experience; bamboo is a grass rather than a wood). I don't think pine will be good either, though maybe yellow pine would work.

Lance

dndrich's picture
dndrich

High quality maple board.

foodforthought's picture
foodforthought

…on a maple island. I finished it with several coats of mineral oil. After I shape or proof on it, I spray it with water and scrape with my metal dough scraper, wipe, then repeat. Generally looks great after this treatment which it gets 2-3 times a week. Every 2 or 3 months I’ll scrape it down well and give it another light coat of mineral oil. I’ve been doing this for over 20 years. No issues with dough sticking beyond occasional small remnants. I have also done a bit of laminating using a light coat of water on the wood instead of flour. This also works well though I always clean up using the same method: spray, scrape, mop up any gunk and repeat. Try giving your board a few more coats of oil. You might also use a cutting board conditioner which, as far as I can tell, seems to be mineral oil with a bit of beeswax.

rondayvous's picture
rondayvous

That is really surprising, especially after the care you described. What kind of dough are you working with?

dndrich's picture
dndrich

72% hydration sourdough mostly white flour. 

rondayvous's picture
rondayvous

for the first time, are you using a mixer or are you doing everything by hand? It sounds like you are either not be getting proper gluten formation before you put the dough on your board or the flour you're using can't handle 72% hydration right out of the gate.

If you are using a mixer, I'd let it set about 1/2 hour after combining the ingredients, then knead a while longer than you have been. A dough with well formed gluten should not be sticking like you describe.

dndrich's picture
dndrich

I mix with a mixer at first just until shaggy. Then 30 minute rest. No kneading. Then 10-12 stretch and folds. Then another two sets of 4 quadrant stretch and folds over the next 5 hours. The dough does have some structure when taken out for the first pre-forming. That is when I have the most trouble. Once formed and rested for 1 hour, I can get it off the board with scraping under it and then forming the loaves and into the proofing baskets. The loaves are terrific with great spring. So I am happy with the bread. But perhaps I will dial back to say 70% or maybe 68% for the next loaves. 

dndrich's picture
dndrich

But there could be something to what you say here. When I watch Baking With Jack, I am making that loaf, and his loaves seem to be less slack than mine. So, I think you may be on to something here. What I am going to try next time is to mix initially with the dough hook (I have some trouble with my hands, so prefer the mixer), let it rest 30 minutes, and then knead with the hook for a few minutes. Then the usual stretch and folds. Hmm. Should be interesting!