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The $12 bench scraper that made me ditch my dough cutter for good
I've been making sourdough at home for like 8 years and always used a metal bench knife, figured it was the only way to score and divide. Last month I was at a little baking class in Portland and the instructor handed me a plastic scraper that cost $12 at a restaurant supply store. She showed me how it bends just right for folding dough without tearing the gluten, and it doesn't scratch my wooden proofing basket either. I went home and tried it on my usual 2 kilo batch, and honestly the loaves came out with way better oven spring. Has anyone else switched to plastic scrapers or am I late to this party?
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michaeld484d ago
Metal cuts way cleaner" is what I used to say too, @miller.rowan, but it's funny how we get stuck on one tool for years just because it's what we know. It's like how people swear by cast iron until they try a decent carbon steel pan, or how I used to think a chef's knife was the only way to chop herbs until someone handed me a bench scraper for that too. Plastic isn't perfect, sure, but the flexibility thing is real, especially for wet doughs where a stiff blade just smushes instead of folds.
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