June 17, 2016 - 7:13am
dough roller
Hi, anybody got any ideas about a dough roller, I am looking for something to free up a bit time with all the pastry rolling but everything just look at is either for pizza ( don't know if this will work for sweet pastry but I am assuming it wont) or very expensive. Has any body who is a bit more experienced have ang good ideas for a quicker way to roll out pastry? manual or machine that's not going to break the bank.
Thanks.
Bread fingers.
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About three years ago, I bought a 16 inch Bailey slab roller.
This is intended for rolling out pottery clay and is, as expected, strongly built. It will roll from 3/4" down to 1/16". There is a downside; you will need to buy Masonite sheets and some heavy canvas to have longer shims for rolling pastries. On the upside, the dough never touches the the rollers or shims as it is enfolded within the canvas which you treat as you would your couche.
I don't do a lot of pastries and really appreciate the ease of rolling to an accurate, specific thickness.
gary
Hi Gary, thank you so much for this, this is exactly what I was looking for. This is why I love this forum, finding a answer to a problem from a different perspective I would never of thought of that. You have made me a very happy lady.
Thank you so much.
These are often called a "brake" - pastry brake but I don't know why.
I have a very old manual one. Great for pastry (I make a lot of pastys) and croissants & puff pastry, etc. I got mine via ebay from someone < 30 miles away, so a lucky score there, so keep looking on ebay, gumtree, etc.
When looking for a new one, I found a manual one at Creeds which wasn't too bad a price (£1550) but still not cheap...
Make sure you have space for it too - most have fold-up flats.
I'm not sure about the pizza ones - I think they're really designed to make discs of dough - I did look at them briefly but then the old manual one came up on ebay and I got lucky.
Editing to add a bit about sweet pastry - mine would simple rip my sweet pastry to shreds - probably because of the pastry with virtually no gluten development and no roller-feeders - the rollers have to pull the pastry up an incline. If you have horizontal entry & exit roller/belts then you might get away with it.
-Gordon
Hi Gordon agian great advice, I will keep my eye out for a slab roller or a pastry brake. I had no idea that's what they were called hopefully something second hand will turn up.
to reduce the gap between the rollers incrementally with ease which is what you need to do when rolling out pastry dough. The pizza sheeters I have seen often have no easy adjustment ability but rather have two sets of rollers at different gaps. When you watch the pizza guys use their sheeters they often run the same piece of dough several times without making any adjustment other than turning the dough 90˚. I think if you did that with a sweet enriched dough you would end up with nothing more than a mess.
Gerhard