And i’ve been experimenting with different bench knives lately and I can’t emphasize enough how essential they are for shaping dough. A good bench knife not only helps in portioning but also keeps your workspace tidy, which is crucial during the fermentation process. What are your favorite types or brands for this simple yet versatile tool?
I totally agree about how bench knives are game-changers. They’re like a baker’s sidekick — always there to help with the heavy lifting. I’ve been using a stainless steel one that I love, but sometimes I find the plastic ones can be lighter for quick tasks.
I hear you about bench knives! They really do help keep things tidy when the dough’s getting messy. I’ve found that a good rubberized-coated handle makes all the difference for grip, especially during that fermentation chaos.