Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 45

Wood is the warmest surface and therefore kindest to typical bread doughs, but it can take more effort to clean if the dough gets into the grain. Laminated worktops are fine, though possibly less able to resist scratching from scrapers. Marble and stone, being naturally cold, are best for pastry and croissants.