In praise of the dough board

[willsands]

Corralling the mess created with various dough mixing operations is a cinch with a dough board. I constructed this one to fit my outside stainless worktable and the kitchen worktable. It is approximately 24” X 30” with 2” sides. The cleat on the underside servers to stabilize the dough board on the worktables, and the holes direct the mixing debris straight down into a waste bin. The small wooden bead across the open end of the dough board contains the excess flour and does not interfere with the pizza peel when loading an assembled pizza.





I use a bench scraper to direct the flour remains to the dough board holes and into the waste bin. A damp cloth wipe down prepares the board for my next dough adventure.

Opening cold-fermented pizza crusts is fast and simple. I assembled two pizzas and baked them in the Ooni oven in less than 15 minutes. Hassle-free cleanup is a bonus.






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The board is equally handy in the kitchen. Now, cleaning up the biscuit making mess is definitely light duty.



I anticipate that the board will be an asset when cooler weather inspires me to invest the necessary time to bake sourdough bread and give the bread machine a rest.

[RonB]

I have been thinking of making something like this. Your's is well thought out and I may make myself one too. I just don't know when - need to heal and other projects are backed up...

[willsands]

The thinkin' part only required a couple of beers. The woodworking, beer free, maybe six hours, including glue setting time. This board is poplar and soft maple. Using decent plywood for the bottom would greatly reduce the milling time. The finish is mineral oil / bee's wax, wiped on.

[Allon]

willsands, Very nice! Well done.

RonB, How is your recovery coming along?
I hope you're closing in on 'healed'. I'm pretty sure I'm not the only one who is following this.

[RichardCullip]

Very nice

[Donw]

Very well thought out design. Nice job.

[Jim White]

Do you take orders? My outdoor kitchen construction starts in a month or two. I can be patient...

[willsands]

My military career is long past, and my wife died six years ago. So, I don't take orders. If you have a Woodcraft store or similar in your area, they would most likely put you in contact with someone who could help. Also, schools with trades shops often take on small projects like this. It could be built from the pictures in the original post.

[Bkhuna]

I've been wanting one of these for the top of the range. The unique positioning of the knobs on the front require a customization that I need to farm out.

[willsands]

Maybe the back of the board can butt up to something solid on the stove and the knobs need not be involved.
If the knobs are too tall, raising the board should be possible.
Your mind's eye sees more clearly after a beer.

[WayneT]

Well now, that’s just dandy! I’ve heard of a dough board before but now I know what it’s all about. Very impressive execution of your well conceived, two beer plan. Note to self: drink more beer during creative endeavors.

[willsands]

Yes, beer stimulates creativity. You'll also note, that after a few beers, your ability to sing and dance has improved, although your friends may not appreciate your talent.

[WayneT]

Let’s hope that beer stimulated creativity looks as good sober. In your case, you nailed it.

[MBMorgan]

Clever! How's cleanup after sticky, high-hydration doughs?

[willsands]

My highest hydration dough is ~ 80% for focaccia or ciabatta. Those are mixed in my bread bowl. After a rest, stretch and folds until the dough is soft and supple. That dough doesn't see the board.
For pizza dough, I prefer the mid-sixties, hydration wise. With sourdough, I use 70% Hydration to calculate, but the dough is a bit wetter, because I don't account for the water in my starter which is 100% hydration. Not a board problem.
Biscuit dough requires more clean up than the bread. Still easy.