Bench scraper
A stiff steel rectangle for dividing dough and clearing a board
Flat blade, handle along the top edge, sharp enough to cut dough and blunt enough to scrape a counter clean. Bakers reach for it when wet, high-hydration dough starts gluing itself to their hands, and to divide a batch into balls. Everyone else sweeps chopped onion off the board and into the pan with it. Costs a few dollars. It also saves the side of a knife from that job, which chips blades.
Who backs it
Sorted by strength of stance
- J. Kenji López-AltDoes it
Chef and food writer · The Food Lab
By his own account he has used OXO's bench scraper for virtually his entire career. He puts it to work on loose high-hydration pizza dough and on dividing proofed dough into balls. It also cleans the counter and the peel and moves chopped ingredients from board to pot.
Source: kenjilopezalt.com: 12 Gifts for Pizza Lovers
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