Marble Surface For Baking

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

Marble surface for baking.

Baking soda is a basic with a ph of 9 which can dull sensitive marble surfaces with continuous use as it is abrasive. 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. Regular cleanings should be as gentle as possible.

Traditionally bakers prefer marble slabs as a work surface because the material keeps the dough cool. Crafted of white macael marble quarried from the andalucia region of southern spain. Slabs are often recommended when it comes to making other sweets too from candies to ice cream. But because it is quite soft and porous marble can easily be stained scratched and chipped.

It s the root of marble countertops in the home kitchen and small slabs that are readily available from many retailers. If you re an avid baker it s an essential tool to have in your kitchen. Marble is a beautiful surface for counters and tabletops. Do not use marble tiles commonly used for floors or countertops for baking.

Ideal for rolling out pie pizza and pastry doughs with ease. 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. And you can get one for around 30.

See post on how baking soda can harm teeth calcium based. Make sure the marble baking stone is not too large for your oven. Marble remains cooler than room temperature helping keep doughs firm.