Kneading dough surface
I have been baking bread for years and knead my breads by hand. I like the feel of the dough. Having just redone my kitchen with granite countertops, I started looking into purchasing a bread board to knead on and see silicone mats are being used as kneading surfaces. These mats are advertised as "non-stick" surfaces. I am wondering how the dough will grip to the surface if it is non-stick.
Has anyone used a non-stick mat to knead their dough?
I can add that my preference is good ole butcher block as a kneading surface, but I wanted to explore options.
I appreciate any thoughts.