Dough Knife -

: The straight edge allows you to "chop" dough into even rolls or loaves without tearing the delicate gluten structure.

Whether you call it a dough knife, a bench scraper, or a dough cutter, this simple slab of steel is the unsung hero of the professional kitchen. If you've been trying to wrestle sticky sourdough with your bare hands or a butter knife, this one tool will change your baking game overnight. Why You Need a "Dough Knife" dough knife

: Use it to scrape dried bits of flour and dough off your counter in seconds, saving your sponges from a sticky death. 3 Pro-Tips for Using Your Bench Scraper 1. The "Scoop and Turn" Technique : The straight edge allows you to "chop"

When working with high-hydration doughs (like sourdough or ciabatta), use the scraper at a shallow 20-degree angle. Slide it quickly under the dough, lift, and fold it over itself. This builds strength in the dough without you ever having to touch it with your hands. 2. Clean as You Go Why You Need a "Dough Knife" : Use