Marble Baking Slab

A substantial slab of white marble with unique grey veining is a sophisticated kitchen addition for the home baker.

Marble baking slab.

Marble is the ultimate pastry making surface. Traditionally bakers prefer marble slabs as a work surface because the material keeps the dough cool. 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. And you can get one for around 30.

Crafted of white macael marble quarried from the andalucia region of southern spain. Slab is hand finished to provide an exceptionally smooth rolling surface. When chilled a marble surface is ideal for keeping dough from sticking particularly when you re not keen on adding too much extra flour. Marble slab remains cooler than room temperature helping keep dough firm while you roll and cut.

Cooks who work on marble countertops already know that marble is great for working with pastry and chocolate. The size is perfect fills the freezer drawer to within an inch of the walls and fits the bread counter and working on pastry dough with this solid slick cold surface is a delight. The heavy marble pastry slab came magnificently wrapped the suppliers have obviously taken the shipping problems seriously. If you re an avid baker it s an essential tool to have in your kitchen.

It is perfectly smooth never absorbs fat or moisture and is always cool and dry. Marble pastry board with non skid feet also makes an impressive trivet or serving presentation for cheeses sushi and more. Marble remains cooler than room temperature helping keep doughs firm.