Watching a baker in Paris shape baguettes by hand made me switch from a machine to a bench scraper for my sourdough.

I saw him at a small shop near the Luxembourg Gardens, and his quick, confident cuts with just a metal scraper gave my loaves a much cleaner look than my old dough divider ever did, so has anyone found a particular brand or style of scraper that holds up best?

2 comments

2 Comments

the_tyler2d ago

Actually, those plastic scrapers can be great if you find a stiff enough one, they just don't last as long. What kind of dough are you usually cutting?

skylerr232d ago

Picked up a Lamson bench scraper years ago at a restaurant supply store. Thing is a tank. The blade is one solid piece of steel, no seams to trap gunk. It's got a good weight to it, so it cuts through cold dough without bending. The handle is just a rolled edge, but it's comfortable for hours of portioning. I've tried the plastic ones but they always warp on me.