Granite can be chosen to fit any decor or design scheme. Granite is also very durable and resists heat. This makes it great for kneading dough, making roll-out cookies, and other tasks that need a cool countertop for best results.
If you have stone or granite countertops you may not want to knead or proof your bread directly on a cold surface. While wood is generally considered best for baking, some of us can only wish for nice wooden bench tops in our kitchen. Cold granite can pull heat out of your dough and slow proofing activity.
Easy to clean
The naturally cool temperature of granite is not the only reason why it is perfect for preparing pastry. When rolling out pastry you tend to use a lot of flour; a smooth granite surface makes it quick and easy to wipe the excess flour away.
Start with a clean countertop. If called for in your recipe, dust countertop lightly with flour and place the ball of dough down. To knead: Push the heel of your palm into the ball of dough, stretching it away from you.
Dough that is not adequately kneaded results in bread that is too heavy and dense. A large, smooth work surface is necessary for kneading bread dough. The work surface can be a wood board, a marble slab, or even a smooth countertop or table. Make sure that the work surface is clean before kneading the dough.
Granite is also very durable and resists heat. This makes it great for kneading dough, making roll-out cookies, and other tasks that need a cool countertop for best results.
Marble has long been the baker's surface of choice, but it can scratch if you aren't careful. Granite is another great choice since it is heat and water resistant. Finally, quartz is gaining in popularity. It is highly durable (stain, scorch, and scratch-resistant) and very easy to care for.
One Tough Cookie
A quartz countertop can easily withstand even the most vigorous dough kneading. That being said, you can extend the life of your counter by treating it with TLC. We do not recommend cutting directly on your countertop. While the quartz composite can take it, it can only do so a limited number of times.
We all know baking can be tough work. Mixing, kneading, shaping.. it takes strength and you want a countertop that will hold up. Quartz has been proven to harder than marble or granite. So if you're rolling pin slips out of your hand, no need to worry about it dinging or cracking your counters.
If I want to knead without flour I use oil instead. The best surface for bread is one that is smooth and that could be stone, metal, or synthetic. A smooth wood can do just as well. I use a silpat sheet (silicone with some sort of fiber reinforcement in it).
If after a few minutes the water has soaked into the granite, then it's time to reseal the stone. DON'T: Use harsh or abrasive cleaners and sponges. Windex; acidic cleaners, like vinegar, lemon, lime; or anything with ammonia or bleach should be avoided.
Because granite is so durable, it can be heated as high as 1,200 degrees F, and it can be chilled to freezing temperatures. When heated, granite cooking stones can be used for grilling, baking and warming foods.
The natural stone is mostly scratch-resistant or at least hides small scratches well, due to the depth of its colour and patterns. Granite will only be scratched by another piece of granite or with specially sharpened tools designed to cut through the material.
While you can cut directly on some stone countertops, it is not recommended. Granite is one of the most durable countertop materials you can buy, and it can certainly withstand cuts from a knife blade. However, if your granite has a sealer on it, cutting can eventually wear down the sealant.
Quartz is an ideal countertop choice for bakers who frequently use hot dishes or steam pans since those items won't damage it. Additionally, quartz is non-porous, so it doesn't need to be sealed like other countertop materials, which means less maintenance and cleaning time.
Flat surfaces like granite, steel, and other counters won't get damaged. Another way you can roll out your dough is by putting it between two sheets of wax paper or brown parchment paper. Again, use flour or powdered sugar to minimize sticking.
Well, that's because of the unique trait of marble countertops, which is its ability to stay cool amidst the sweating atmosphere in your pantry. Even if you survey the famous pastry chefs around town, they would highly recommend any type of marble countertops for your baking and pastry area.
Avoid using both alkaline and acidic cleaner because they will break down the bonds between quartz and resin and cause long-term damage to the surface. Harsh and acidic cleaning agents such as vinegar, lime, lemon are going to erode the sealant of the countertops' surface over time.
Abrasive cleaners and scrubbers such as Comet or Scotch-Brite are not recommended, as they can scratch the smooth surface of quartz. The best way to care for your quartz is to prevent damage before it occurs. Use trivets or potholders under hot pots and pans to avoid heat discoloration.
bakers should choose quartz: 1. Cool customer: Like natural stone counters, quartz counters keep cool. This helps prevent butter from melting into the dough and taking the crisp and flake out of a pie crust.