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Old 07-19-2018, 06:05 PM
ChowderMan ChowderMan is offline
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Default Re: Bread baking question

the old fashion handled ones were typically maple, about 3" diameter.

the handles were either solid to the pin but turned down or on a dowel so they spun.

I use a "french" aka tapered pin now - the convex shape allows me to better control the spread of pizza dough (for example) so it ends up nice & round... the tapered isn't suitable for a lot of pastry type work - where one does the folding & sheeting thing...
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