Pastry cloths

[eatrustic]

I've recently been making fairly sticky pastry dough and the recipe suggests a pastry cloth. What exactly is this?

I'm familiar with bakers linen which is natural raw linen fabric that is fairly stiff and resists dough sticking and wonder if it is the same thing? I tried a couple of the local kitchen stores but all they had was rolling pin covers.

[Doodad]

I've recently been making fairly sticky pastry dough and the recipe suggests a pastry cloth. What exactly is this?

I'm familiar with bakers linen which is natural raw linen fabric that is fairly stiff and resists dough sticking and wonder if it is the same thing? I tried a couple of the local kitchen stores but all they had was rolling pin covers.

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My rolling pin came with the cover and cloth. I keep it rolled around the pin and lightly floured like my Grandmother taught my Mom.

It is just a heavy cloth (linen?) fabric. Looks unbleached so I think you already know what you are talking about.

[helenjp]

I don't have much counter space, so I used to use a floured cloth...then I got a pastry cloth, which is a kind of canvas. It is a very good surface for rolling out dough on.

As to whether or not it is essential - that really depends on how often you make pastry or rolled cookies.

[Special K]

I just went to the fabric store and bought a length of canvas and hemmed it. Cheap and works well. (You probably don't really need to hem it; that's just me )

[eatrustic]

I just went to the fabric store and bought a length of canvas and hemmed it.  Cheap and works well.  (You probably don't really need to hem it; that's just me  )

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Ok, thanks for the info. This does sound like French linen which is a sort of dark grey natural fiber and is usually very expensive in fabric stores (not to be confused with canvas which is heavier and may work as well). I've bought it in the past at artist's supply stores (untreated of course).

Yes, it does work really well, for bread doughs at least.

It should be hemmed as it will unravel as time goes by, washing it is tricky as it tends to shrink a lot.

If i'm using it on a regular basis I usually just shake it out really well and make very sure it hangs to completely dry to avoid mildew.

[rickster]

Here's a link to the one I have:

Ateco Pastry Cloth

I more often use a Silpat

[andiesenji]

Get the real stuff and you will have fewer problems in the long run.

The baker's linen works better than canvas

between uses, roll it up and stick it in the freezer. Any dough will pop off when you unroll it and brush it with a stiff brush before the next use.

Edited February 1, 2008 by andiesenji (log)