Marble Baking Slab

Marble slab remains cooler than room temperature helping keep dough firm while you roll and cut.

Marble baking slab.

Cooks who work on marble countertops already know that marble is great for working with pastry and chocolate. Marble remains cooler than room temperature helping keep doughs firm. A substantial slab of white marble with unique grey veining is a sophisticated kitchen addition for the home baker. It s the root of marble countertops in the home kitchen and small slabs that are readily available from many retailers.

When chilled a marble surface is ideal for keeping dough from sticking particularly when you re not keen on adding too much extra flour. It is perfectly smooth never absorbs fat or moisture and is always cool and dry. 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.

The heavy marble pastry slab came magnificently wrapped the suppliers have obviously taken the shipping problems seriously. Marble is the ultimate pastry making surface. And you can get one for around 30. If you re an avid baker it s an essential tool to have in your kitchen.

Marble pastry board with non skid feet also makes an impressive trivet or serving presentation for cheeses sushi and more. Many bakers chill the marble board by sliding it into the refrigerator or freezer before rolling a finicky dough like puff pastry and then put the slab and pastry back in the fridge the instant the dough softens. Traditionally bakers prefer marble slabs as a work surface because the material keeps the dough cool.