Can You Knead Dough On Granite

I put my marble board on top of the pull out cutting board and at about 2 inches lower than the counter it s just the right height for me to knead and work the dough.

Can you knead dough on granite.

However kneading dough is actually a simple and enjoyable process once you allow yourself to get comfortable with it. Always keep a measuring cup of flour beside your work area to use to prevent the dough from sticking to your counter or kneading board as well as for lightly dusting your hands with flour to keep the dough from sticking to you. I roll my dough on it its too smooth to roll than wooden but i dont want to waste 20 on a wooden 5x10 piece. First and primary is even granite can no be sealed forever.

I have a 8 000 marble granite kitchen top. Granite sucks the temperture thats why its so good to use for tempering chocolat. Don t treat the surface before kneading the dough on it and wipe it down first with soap and water. The key is to keep making bread.

Okay i am not going to be too technical here for i don t have much of that stuff either. Best kneading countertop materials. Oils can penetrate and this patina is gradua. There s no question that wetter stickier dough can lead to a lighter airier loaf full of wonderful large and small holes a k a.

There are several reasons not to do what you were also advised not to do and now decide you are not interested in a silicon pastry making pad. Artisan bakers can even get a little macho when it comes to water content vying for higher and higher hydrations as a show of prowess. The one good thing about granite is that when the kitchen is hot you can put a bag of ice on it to cool the granite down when making laminated dough in the az summers. Kneading bread dough can be scary and intimidating at first.

One con about granite is it sticks quick so spray more flour. Before placing the dough on the work surface lightly dust the surface as well as your hands with flour to prevent the dough from sticking. A dough might start out lumpy and wet but as you knead it will grow smooth supple and springy that s how you know you ve fully developed your gluten network and can stop kneading. You may want to wear an apron or old clothes to prevent flour from getting on your good clothing.

Still you learn to work with what you have and i still have the butcher block out in the garage in case lucy nor i never ever figure out how to shape a wet dough on granite.