Marble Surface For Baking

To help prevent staining marble surfaces are often coated with protective sealers.

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. When chilled a marble surface is ideal for keeping dough from sticking particularly when you re not keen on adding too much extra flour. Traditionally bakers prefer marble slabs as a work surface because the material keeps the dough cool. And you can get one for around 30.

Do not use marble tiles commonly used for floors or countertops for baking. Slab is hand finished to provide an exceptionally smooth rolling surface. A 3 4 inch to 1 inch thickness is best. Make sure the marble baking stone is not too large for your oven.

Depending on use these coatings should be reapplied every year or two. But because it is quite soft and porous marble can easily be stained scratched and chipped. See post on how baking soda can harm teeth calcium based. Cooks who work on marble countertops already know that marble is great for working with pastry and chocolate.

Baking soda is a basic with a ph of 9 which can dull sensitive marble surfaces with continuous use as it is abrasive. If you re an avid baker it s an essential tool to have in your kitchen. Slabs are often recommended when it comes to making other sweets too from candies to ice cream. Ideal for rolling out pie pizza and pastry doughs with ease.

It is best to purchase marble that has already been prepared for baking purposes such as those found at a chef s supply store. Crafted of white macael marble quarried from the andalucia region of southern spain. Marble remains cooler than room temperature helping keep doughs firm.