On 20 May 2007 at 17:47, Dave Glaze wrote:
>I manage to stretch and fold wet dough without flour on an arborite
>counter. I wet my hands and wipe them over the counter a couple of
>times (no puddles though), then place the dough on the counter and
>stretch and fold it. I keep a scraper handy in case it sticks, but
>this seldom happens.
Interesting. Is arborite -- or at least the kind you have --
completely smooth or slightly textured? I would expect a slightly
textured surface, sort of like the texture of teflon, to be less
prone to wet dough sticking to it. I have a granite work top and boy,
does dough stick to it. Even with dough that is not very wet, I need
to flour the granite generously if I don't want the dough to stick
and tear. It could also be that the flour I have access to makes
stickier dough, but I doubt it.
Best wishes,
Erik