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The $10 bench scraper beat my fancy dough cutter every time
Been using a straight blade for years, but last Saturday I grabbed a cheap bench scraper from the hardware store in Tulsa to split my sourdough and it cut through clean with zero drag, so has anyone else noticed the simple tools just work better for sticky dough?
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patb862mo ago
Did you find the flat edge works better than the pointed tip on a cutter? I always thought you needed a sharp angled blade for dough, but after trying a bench scraper on my brioche last month I totally changed my mind. The straight edge just slides under the sticky mess without pulling it all over the board. I used to fight with my fancy cutter, scraping and re-scraping, and still ended up with torn dough. Now I keep the scraper right next to my proofing basket and I honestly reach for it every single time. It is funny how the simplest thing in the drawer beats the tool you paid extra for.
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