Countertop Surface for Baking?

My counters are covered in large, porcelain floor tiles. It works well for me. You can get them 24x24. Other good choices would be granite or one of the newer solid surface materials like Avonite.

Hi Ken,

I have a 4' section of Marble counter top in my kitchen just for kneading and rolling out dough. It's fantastic! My wife loves it for her cookies she rolls out as well.

Dan

We don't have an island. What we did was to by a John Boos rolling stand covered with a large cutting board. Great for working dough. I bake breads a couple of times a week, and use it to knead away.

I am totally envious. I use a 2 x 2 marble slab - which works beautifully - but what a pain to lift up and down and clean.

(Please NOTE: My correct e-mail address is in my Signature) On 24 Jun

2004 18:42:53 -0700, during the rec.food.baking Community News Flash snipped-for-privacy@yahoo.com (Ken) reported:

Where I live, marble counter tops are the norm. We got one that is actually ground up and then compressed marble so that it is a single color called Caesar Stone - comes in wonderful shades, although we went with the less expensive natural color of milky coffee.

Take a look at their web page.

can look at a mock up kitchen and pick colors to see how it willlook - sort of. Very cool.

Go with the marble. You'll not regret it.

Marble.

Fred Foodie Forums

beautifully - but

I have given up lifting in and out of cupboards a marble slab and now it just stays out. Just use it as you would your counter.