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Bread cutting board are divide into two categories: kneading and cutting. Although a board can serve a double purpose. The scratches and cut marks that leave the blade on the cutting board tend to catch raw dough during the kneading process. So many chefs and bakers prefer to use two cutting boards. The best bread card option depends on your needs. These boards are usually larger than the cutting boards to provide ample space for the bread dough that is kneaded, turned, folded, perforated down and shaped without covering the kitchen counter or table with the flour. To avoid sticking dough and keep its smooth and elastic finish during kneading. The flour is spray on the board during the baking process. Kneading boards are normally insulate from other cooking plates so their surfaces remain smooth and dry.
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