Marble Surface For Baking

Do not use marble tiles commonly used for floors or countertops for baking.

Marble surface for baking.

It s the root of marble countertops in the home kitchen and small slabs that are readily available from many retailers. A 3 4 inch to 1 inch thickness is best. Cooks who work on marble countertops already know that marble is great for working with pastry and chocolate. Ideal for rolling out pie pizza and pastry doughs with ease.

Marble remains cooler than room temperature helping keep doughs firm. Slabs are often recommended when it comes to making other sweets too from candies to ice cream. To help prevent staining marble surfaces are often coated with protective sealers. It is best to purchase marble that has already been prepared for baking purposes such as those found at a chef s supply store.

But because it is quite soft and porous marble can easily be stained scratched and chipped. Crafted of white macael marble quarried from the andalucia region of southern spain. Marble is a beautiful surface for counters and tabletops. Regular cleanings should be as gentle as possible.

Traditionally bakers prefer marble slabs as a work surface because the material keeps the dough cool. See post on how baking soda can harm teeth calcium based. If baking soda is bad for teeth why do some suggest using it on marble another calcium based stone. Slab is hand finished to provide an exceptionally smooth rolling surface.

And you can get one for around 30. If you re an avid baker it s an essential tool to have in your kitchen. When chilled a marble surface is ideal for keeping dough from sticking particularly when you re not keen on adding too much extra flour.