4Real Forums: rolling out dough

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Topic: rolling out dough

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Karen T
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Posted: Feb 23 2006 at 10:33pm \| IP Logged

When rolling out dough for cookies, biscuits, etc. what do you use? I used to have a large plastic mat from Tupperware that I used but it got damaged and I haven't gotten a new one. I've been using wax paper, heavily floured but it's not an ideal solution. Just wondering if there is something "professional" bakers use. Also for kneading bread dough by hand.
Karen T

lilac hill
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Posted: Feb 24 2006 at 5:16am \| IP Logged

I use my counter for biscuits, cookies and bread dough.

Pie crust goes between wax paper for ease in putting in the pie plate.

Cookie dough gets chilled.

When flouring the worksurface I use my sifter.

Have oyu tried parchment paper to give you the feel you like?
I also have a wide scraper to work dough. For biscuits and pie crust it gets chilled--actually store it in the frrezer with the pastry blender.

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Courtney
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Posted: Feb 24 2006 at 8:25am \| IP Logged

I prefer parchment paper to wax paper. I doesn't seem as sticky to me as wax paper can sometimes be. Like, Viv, though, I do roll out many things on my floured counter top. I find pie crusts to be easiest on parchment paper, though. You can find parchment paper at the grocery with all the other wraps and foil.

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stefoodie
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Posted: Feb 24 2006 at 9:54am \| IP Logged

if it's something that has a lot of butter you might want to roll it on marble. i got a marble tile for $2+ at home depot. (cheaper than a marble inset countertop, and works for me!)

for kneading bread dough, i learned a trick from a couple of professional bakers: oil your surface lightly instead of flouring it!

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Karen T
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Posted: Feb 24 2006 at 12:41pm \| IP Logged

I wondered about parchment paper. Isn't it also for baking cookies, or is that something different? I'm going to the grocery today so I'll look for it. I hope it's wide, as that is one of the problems with the wax paper, being too narrow.
I'm afraid to use my countertops - we just had new ones put in last fall and they are beautiful but only laminate (planning to sell the house next year) so I'm afraid they'd get scratched by cutters, etc.
I do have a marble tile (12 x 12) I use more as a hot plate on the counter. I don't think it's large enough for a lot of rolling out but might work in a pinch. thanks for all the ideas.
Karen

Courtney
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Posted: Feb 24 2006 at 12:54pm \| IP Logged

Yes, Karen, I think parchment is for baking cookies. I do use it for that also so I don't have to grease the pan and it's easier clean up. My counters are granite and I roll on them, too. I think the marble tile idea is a great one. Parchment is just as narrow as the wax paper.

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amiefriedl
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Posted: Feb 24 2006 at 3:10pm \| IP Logged

I spray the natural equivalent to PAM spray all over my table before kneading. Or I use a commercialy "parmesan cheese" shaker outfitted with all-purpose flour to put down a nice even spread of flour on my work surface.

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momwise
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Posted: Feb 24 2006 at 5:28pm \| IP Logged

stefoodie wrote:

for kneading bread dough, i learned a trick from a couple of professional bakers: oil your surface lightly instead of flouring it!

I oil my countertop for bread dough also. It works great for rolling out bread dough for cinnamon rolls. If you use floured wax paper, you can oil the counter also, then just put you paper on top of that. It stays in place beautifully. This is what I do for rolling out gingerbread/sugar cookie dough. For flour I use a little shaker I keep in the cabinet; you could use an empty spice bottle as well as the parmesan shaker mentioned above.

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