Bread baking question

Adillo303

Adillo303

*****
Hi All,

I have been asked to make a rolling pin, which I can do. I have been asked if it will be heavy enough for bread dough. I have made a lot of bread and not ever used a rolling pin.

Would anyone have experience they could share?

Thank You

Andy
 
the old fashion handled ones were typically maple, about 3" diameter.

the handles were either solid to the pin but turned down or on a dowel so they spun.

I use a "french" aka tapered pin now - the convex shape allows me to better control the spread of pizza dough (for example) so it ends up nice & round... the tapered isn't suitable for a lot of pastry type work - where one does the folding & sheeting thing...
 

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Thank you - I use and make the french ones as well. I have a request for non tapered and heavy. The amount of heavy has not been specified. LOL

I am thinking 3" as I usually make 2 1/2" and she wants it thicker.
 
I bought this years ago because I liked the shape. It has been my favorite pin to use ever since. it weighs 1 lb 6 oz., is 10" long in the cylindrical section which is about 2.5" in diameter.
picture.php
 
That's a cool-looking pin, Red Apple!

I like C-man's tapered pin, too!

Lee
 
I just made a french rolling pin as a special order that has a 1" steel rod embedded in the middle.
The pin weighed over 5#.
The buyer wanted it heavy, she got it.
 
I wish you would post more photos of your creations, Andy!

Lee
 
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