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Old 07-19-2018, 04:38 PM
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Adillo303 Adillo303 is offline
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Default Bread baking question

Hi All,

I have been asked to make a rolling pin, which I can do. I have been asked if it will be heavy enough for bread dough. I have made a lot of bread and not ever used a rolling pin.

Would anyone have experience they could share?

Thank You

Andy
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Old 07-19-2018, 06:05 PM
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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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Old 07-19-2018, 06:14 PM
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Default Re: Bread baking question

Thank you - I use and make the french ones as well. I have a request for non tapered and heavy. The amount of heavy has not been specified. LOL

I am thinking 3" as I usually make 2 1/2" and she wants it thicker.
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