The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Brod & Taylor Dough Sheeter

August 15, 2022 - 7:37pm
pmccool's picture
pmccool

Brod & Taylor Dough Sheeter

Evidently I missed the initial press release about Brod & Taylor's new dough sheeter.  It's a hand-cranked tabletop model.  The first production run sold out and a second run is in the works. 

The $595 price tag is still too rich for me, since it would only see very occasional use.  But, it might be right up your alley.  

Paul

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tssaweber's picture
tssaweber
Aug 15 2022 - 9:04pm

Oh boy that's bad news, I have a feeling I need one of those!!!Mark Sinclair (mcs | The Fresh Loaf) of Sinclair's Bakery bakes the best croissants West of the Mississippi, we can now bake the best ones East of the Mississippi!!

pmccool's picture
pmccool
Aug 16 2022 - 11:21am

I forwarded the information to Pat Roth, since a sheeter has long been on her list of tools to buy.  Turns out she already purchased a slab roller (for use in ceramics production) that stands in pretty well for a sheeter.  Here are her comments after reviewing the B&T sheeter information:

 

If you (or people you know) are considering the Brod and Taylor, here are my observations:

  • The thickness adjustment mechanism on the slab roller is much more robust and has a wider range for the opening size.
  • The slab roller is heavier, but I see that as both a liability and advantage (harder to lift, steadier on the table – part of my involuntary fitness program)
  • The slab roller has a knurled roller so the dough must be covered with canvas – which is supplied with the slab roller, but obscures the dough during rolling. I saw this and thought “Well, this was a mistake”, but it really doesn’t make too much of a difference at all. I can also substitute Silpat sheets for the canvas if I want to roll butter blocks.
  • The big issue on both is the size. The slab roller rolling surface is 16”x24” which is a lot wider but not much longer than the Brod and Taylor. I use a lot of the width and would be unhappy with 12”. The length on both is insufficient for making a dozen croissants (unless the width was 20”) and bringing my batch size down to 300 gms of dough would drive me insane (yes, yes, not a drive – a short putt).
  • The cost. The slab roller is about $50 cheaper.
  • I still want a real sheeter… But the tool does not make the croissant. Even with a real sheeter hand rolling is involved and you have to be very careful about chilling the dough and relaxing the dough.

Paul