Kneading Bread Board

 

I've tried many things but non sealed wood (can have a penetrating oil) that leaves some grain works best for me.

 

 I am fortunate to have purchased what was a soft pores cutting board (fail) and it works fantastic for kneading dough.

 

 I believe the pores texture holds the flour (I start out by grinding flour into the board with my hands). I do know that I have more issues with say my marble counter top as the dough seems to be more in control and retract toward a ball. I don’t over knead so too much gluten is not the issue.

 

 Also, no cutting on the board, no oils (no pizza making). Just a dough board.

 

 Just my thoughts.

 

 Scoobs!

 

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