Author Topic: Granite countertop vs Silpat for dough work  (Read 2348 times)

Offline MEP

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Granite countertop vs Silpat for dough work
« on: May 20, 2016, 08:59:41 pm »
I have been trying to improve my pastry/dough skills and have made several Danish and puff pastry doughs of late.

Just wondering if it's better to work directly on the granite countertops (as I have been doing) or I should use a Silpat? Does anyone have a view?
From Perth WA

Offline Wonder

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Re: Granite countertop vs Silpat for dough work
« Reply #1 on: May 21, 2016, 10:45:17 am »
I haven't done any pastry in a long time but I always found it better working directly on my kitchen top, the pastry stayed cooler and there was no slipping.

Offline cookie1

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Re: Granite countertop vs Silpat for dough work
« Reply #2 on: May 22, 2016, 04:58:08 am »
I don't have a granite bench top but wish I did. I would imagine the coolness of the granite would help a great deal.
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Offline MEP

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Re: Granite countertop vs Silpat for dough work
« Reply #3 on: May 22, 2016, 01:05:42 pm »
Thanks Cookie and Wonder. I'll stick with working directly on the countertop I think.
From Perth WA