For serious bakers, marble is the best surface for rolling dough. Dough needs to be kept cool to prevent it from becoming tough, and a marble slab that can be chilled in the refrigerator beforehand does the job nicely. With its smooth surface and constant temperature, it's also a great surface for working with other baking ingredients such as chocolate or marzipan. A marble pastry board can sell for more than £65, but you can make one from countertop remnants for significantly less.
- Skill level:
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Things you need
- 1/2-inch thick marble square, about 18-by-20 inches
- 1-inch self-stick gripper pads, four
- Marble sealer
Ask a few countertop fabricators in your area whether they have remnant pieces of marble they would be willing to finish for you. The piece should be large enough to roll out dough comfortably but not so large as to be unwieldy or hard to fit in your kitchen. About 18-by-20 inches is a good size. Try to find a piece that is 1/2-inch thick or less, so that it's not too heavy to handle.
Have your marble provider finish the edges of the piece for you. If he isn't able to do this, it isn't a major problem, but a finished edge is more attractive and less likely to scratch other surfaces. Stick a gripper pad on each corner of the underside of the board.
Protect your new pastry board with a food-safe marble sealer such as Miracle 511 Porous Plus before the first use. If the board gets used regularly, reseal it every few months to prevent it from staining. Clean the board with hot water and a sponge or soft cloth.
Tips and warnings
- If your board is too large to fit in your refrigerator, or if your fridge is just too full, place a bag of ice on the board for a few minutes to cool the surface before rolling out dough.
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