Marble Baking Slab

The size is perfect fills the freezer drawer to within an inch of the walls and fits the bread counter and working on pastry dough with this solid slick cold surface is a delight.

Marble baking slab.

Traditionally bakers prefer marble slabs as a work surface because the material keeps the dough cool. Marble remains cooler than room temperature helping keep doughs firm. Many bakers chill the marble board by sliding it into the refrigerator or freezer before rolling a finicky dough like puff pastry and then put the slab and pastry back in the fridge the instant the dough softens. Marble slab remains cooler than room temperature helping keep dough firm while you roll and cut.

Cooks who work on marble countertops already know that marble is great for working with pastry and chocolate. A substantial slab of white marble with unique grey veining is a sophisticated kitchen addition for the home baker. The heavy marble pastry slab came magnificently wrapped the suppliers have obviously taken the shipping problems seriously. Crafted of white macael marble quarried from the andalucia region of southern spain.

It s the root of marble countertops in the home kitchen and small slabs that are readily available from many retailers. Slabs are often recommended when it comes to making other sweets too from candies to ice cream. And you can get one for around 30. When chilled a marble surface is ideal for keeping dough from sticking particularly when you re not keen on adding too much extra flour.

Ideal for rolling out pie pizza and pastry doughs with ease. If you re an avid baker it s an essential tool to have in your kitchen. Marble pastry board with non skid feet also makes an impressive trivet or serving presentation for cheeses sushi and more.