I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95% hydration) that stick to the surfaces I have in my house unless I use a gross amount of flour.
I would like to use less flour during the folding and shaping processes. I would like to be able to leave doughs on the surface for some time without them fusing with the table!
- What surfaces are used in professional bread making?
- What features should I look for in an ideal surface?