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Serious question, why does everyone flour their counter instead of using a bench scraper when kneading?
I watched three people at my Saturday baking class in Columbus dump half a cup of flour on the counter to knead wet dough, and by the end they were all chasing sticky blobs around, while the scraper technique kept things clean in about 2 minutes. Adding flour to the counter just gets worked back into the dough and makes it stiff, the scraper keeps the dough moving without adding anything. Does anyone here actually prefer the flour method, or did you all switch over after one messy batch?
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