Marble Surface For Baking

Marble is a beautiful surface for counters and tabletops.

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. And you can get one for around 30. Marble remains cooler than room temperature helping keep doughs firm. Regular cleanings should be as gentle as possible.

Depending on use these coatings should be reapplied every year or two. 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. To help prevent staining marble surfaces are often coated with protective sealers.

See post on how baking soda can harm teeth calcium based. Baking soda is a basic with a ph of 9 which can dull sensitive marble surfaces with continuous use as it is abrasive. Traditionally bakers prefer marble slabs as a work surface because the material keeps the dough cool. Slabs are often recommended when it comes to making other sweets too from candies to ice cream.

Make sure the marble baking stone is not too large for your oven. Ideal for rolling out pie pizza and pastry doughs with ease. Do not use marble tiles commonly used for floors or countertops for baking. If you re an avid baker it s an essential tool to have in your kitchen.

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. Slab is hand finished to provide an exceptionally smooth rolling surface.