Just a thought. I think a sharp-edged scraper would be good for pinching dough apart. My OXO is like that. My King Arthur Flour scraper is square and blunt. It wouldn’t cut a thing. I would us a wet slicer style of knife.... (15 replies, last updated by dscheidt August 25, 2009)

A bench scraper can also be a handy tool when dealing with wet dough. I use one and just keep moving... fast. The other posters note about letting the dough sit for a few minutes is a key point. (7 replies, last updated by john clark January 11, 2005)

dense. It will be a bit sticky. I knead with one hand, and have a dough scraper in the other to scrape it up each time. Next don’t worry about kneading forever. I’ve found that a few minutes of kneading is usually... (8 replies, last updated by Dylan April 4, 2004)

amounts of flour as you go. (A pastry scraper is handy at this point in letting you pick up the dough and slam it back down on the counter keeping one hand out of the way, doing most of the kneading with one hand.) When the dough... (3 replies, last updated by Kelli2006 December 23, 2008)

and what is your favorite dough? The easier the better. I won’t even get into fillings because there are endless variations and it’s a matter of preference as well. I’ll quote Cole Porter here and say... (34 replies, last updated by adamclyde September 3, 2009)

That’s one of the benefits to using a dough hook. You have to add too much flour to knead comfortably by hand. In a mixer it can stay sticky, which is good. Then you can just use a dough scraper to scrape it out of the... (11 replies, last updated by Liz K April 4, 2007)

the dough from sticking to my hands and the countertop. I also find that a bench scraper is an invaluable tool for manipulating sticky dough, and getting every last bit of it scraped up. Hope this helps. (9 replies, last updated by nooodles December 1, 2005)

I am just having the darndest time with the dough for a pecan tart, and I’d really like to make it for Thanksgiving if I can get it right before then. I’m using Christopher Kimball’s recipe for food processor... (10 replies, last updated by tracer November 13, 2003)

Since you enjoyed the results so much, I wouldn’t tinker with the recipe. Get two things for your next 2 crust pie: 1. the biggest ziploc-type bags you can find . 2. a pastry scraper (see pic) Here’s my flourless,... (21 replies, last updated by verucaamish August 31, 2005)

hello, i was contemplating getting a marble board for working with my pastry dough, pasta and breads. however, as i was further investigating marble as an option, i noticed that a person mentioned that for 'high butter content... (19 replies, last updated by PBSF November 17, 2009)

. Shape the rubble into a vague rectangle shape (vertical orientation). Lay half the butter slices over 2/3rds of your flour rubble pile. (Easier for me to lay it on the bottom 2/3rds.) With a bench scraper in one hand and a... (33 replies, last updated by cinnamon girl September 29, 2009)

I’ve tried a few dough/yeast recipes for brioche and they never come out quite right. Really, I need someone experienced to show me what the dough should feel and look like when it’s ready, but I don’t know... (11 replies, last updated by loukoumades October 27, 2009)

I had a lot of success with this cinnamon-nut version: http://ayearinbread.earthandhearth.com/2007/04/beth-noknead-bread.html It’s not as wet as the NYT recipe, and I had no problem adding the stuff and folding the bread,... (5 replies, last updated by MaryDC May 10, 2007)

Use a plastic dough scraper (or similar) to knock off the big chunks when it’s cool and don’t worry about the rest of the stuff. Stones, like cast iron cookware, need to be seasoned and remained seasoned throughout... (7 replies, last updated by dscheidt May 29, 2009)

bowl and knead on a floured surface 5 to 7 minutes, adding more water if too dry, or more flour if too wet. Form into a long roll and divide into 24 equal portions. Lightly oil a Chinese knife, board scraper, or cleaver. Place a... (2 replies, last updated by Diana June 7, 2007)