#17 in Baking mats
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Reddit mentions of Fox Run 4724 Pastry/Baking Mat with Measurements, Silicone
Sentiment score: 1
Reddit mentions: 2
We found 2 Reddit mentions of Fox Run 4724 Pastry/Baking Mat with Measurements, Silicone. Here are the top ones.
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- 23.25 x 15.25 inch
- Made of food-grade silicone and is reinforced with glass weave (stain-proof and stick-resistant)
- Features handy measurements, temperature conversions, weight conversions, and volume conversions
- Provides even heat distribution for baking, items can be laid on the mat and frozen for later use
- Oven, freezer & dishwasher safe; Rolls up or lies flat for easy storage
- 23.25 x 15.25 in
- Made of food-grade silcone with glass weave, is stain and stick resistant
- Lays flat on counter top - does not move or bunch up when in use
- Includes measurements (in/cm), temperature (C/F), weight (g/kg & oz/lb) and volume (ml/L & oz/pt) conversions
- Oven and freezer safe: provides even heat distribution for baking, and can be used to freeze dough for later use
- Dishwasher safe
Features:
Specs:
| Color | White |
| Height | 0.05 Inches |
| Length | 15.25 Inches |
| Number of items | 1 |
| Size | 15.25 x 23.25 x 0.05 inches |
| Weight | 0.02 Pounds |
| Width | 23.25 Inches |
You don't, really. Most recipes are supposed to be sticky. You can reserve a little of the flour for the kneading process, and add a little bit as needed. You can also let the dough for 10-20 minutes after all of the ingredients are incorporated into your dough ball - this will allow the water to more fully hydrate the flour, which will make it less sticky when you work with it. Make sure you keep it covered while it rests, though, or a crust will form.
Beyond that, though, you just have to learn how to work with sticky dough. Stand mixers are great for sticky dough, or get a bench scraper as already suggested. Another option is to get a pastry mat like this, which will keep the dough from sticking. Just make sure you put a little water under the mat beforehand to keep it from sliding around.
Now, as for shaping the dough (once it has risen) - your post reads like you aren't giving it any time to rise, and are going straight from kneading to shaping. That is a terrible idea and won't work at all, but I'm probably misinterpreting your post. Your dough should not be very sticky when you are shaping it. If it is, then either the recipe is bad or you are following it incorrectly. As others have said, get a kitchen scale. Don't bother with recipes that use volume measurements.
A good way to store flours so they aren't exposed to humidity or bugs. I use these. Also a pastry mat and pastry scraper. And a kitchen scale is a must. Some of the best bread and pizza dough recipes rely on weight rather than volume, and having a kitchen scale will allow you to do British and European recipes, as they go by weight and metric measurements most of the time.