If, like me, you’re an avid home baker, you’ll know that there’s always another piece of kitchen kit that you really, really need in your quest for perfection. Assorted tins, bannetons, scrapers & cutters, a grignette, a peel, baking stone or steel… the list is never-ending.
I’ve been watching lots of YouTube videos to hone my dough kneading technique. I’ve noticed how effortless it looks when people handle & shape their dough using marble pastry boards; especially those really loose, wet ones like ciabatta. It’s also good for (as the name suggests) rolling pastry. That sealed it, my next bit of baking equipment is going to be one of those marble pastry boards – the larger, the better.
- Typhoon marble 40x30cm rectangular work surface protector: £16.00, Tesco
- J by Jasper Conran – white marble pastry board (42x28cm): £30.00, Debenhams
- Marble board – dark or light colour by Marbletree (60x40cm): £69.00, Notonthehighstreet