Why Switch to Wood Tools for Mixing and Proofing Dough: A Healthier, More Sustainable Choice

In the world of artisanal baking, tools matter. While plastic is a popular option for mixing and proofing dough, wood is fast becoming the preferred choice for many professional and home bakers. Beyond its traditional appeal, wood offers several unique advantages over plastic that can impact both the quality of your dough and your health. Here’s a deeper look at why switching to wood tools for mixing and proofing dough is a wise decision.

Wood Madia - Cutting Board Prep Lid - Wood Proofing Bin

1. Reduced Chemical Exposure

Using plastic containers for food processing, especially in warm, acidic, or high-wear conditions, can lead to the release of potentially harmful chemicals such as BPA (Bisphenol A), phthalates, and microplastics into food. Research has shown that these compounds, used to make plastics more durable and flexible, may mimic hormones in the body, potentially leading to health issues over time. [1] This effect is especially concerning for foods like bread dough, which often undergoes prolonged contact with its container during the proofing process​. [2]

Switching to wood tools eliminates the risk of chemical leaching. Wood is a natural, non-toxic material that doesn’t contain the synthetic compounds found in plastic, offering a safer environment for food handling.

2. Natural Insulation Properties

Wood is a natural insulator, which gives it a distinct advantage when it comes to dough proofing. Maintaining a consistent temperature is essential for fermentation, as temperature fluctuations can interfere with yeast activity. Wood helps retain stable temperatures, providing an ideal environment for your dough to rise steadily. This steady temperature control can be a game-changer for achieving consistent, evenly fermented dough.

By using wood mixing and proofing bins, you can control proofing conditions more naturally, helping create dough that ferments optimally and avoids potential issues with uneven rise and structure.

3. Enhanced Dough Development

One of the challenges in working with high-hydration doughs is managing excess moisture, which can make dough sticky and hard to handle. Wood’s slight porosity offers a solution by absorbing a small amount of moisture from the dough, helping to achieve a firmer, more manageable consistency. This property is especially beneficial in artisan baking, where handling and dough structure are crucial. With wood, you’re also less likely to encounter the surface-sticking issues that can occur with plastic. This gives you better control over your dough’s texture and structure, contributing to improved gluten development and overall dough quality.

4. Environmentally Friendly and Sustainable

Plastic pollution is a growing global concern, and switching from plastic to wood tools is one way to make your kitchen more eco-friendly. Wood is biodegradable, renewable, and leaves a significantly smaller carbon footprint compared to synthetic materials. By choosing wood tools, you’re supporting a sustainable kitchen setup that reduces waste and contributes to a cleaner planet​. Opting for wood aligns with a commitment to environmental responsibility, making it a thoughtful choice for bakers who value sustainability in their craft.

Microplastic Free Future

5. Durability and Longevity

When cared for properly, wood tools are incredibly durable. Seasoning wood mixing and proofing bins with food-safe mineral oil or beeswax periodically can help prevent cracking, warping, and odor absorption. Unlike plastic, which can deteriorate over time, wood tools can outlast many plastic alternatives, offering a timeless, reliable solution for mixing and proofing dough.

Not only is wood durable, but it also ages gracefully. While plastic containers may stain, scratch, or warp with repeated use, wood tools can withstand the rigors of baking while maintaining their integrity and aesthetic appeal over the years.

Conclusion

Switching to wood tools for mixing and proofing your dough is more than a return to tradition—it’s a step toward a healthier, more sustainable, and more effective baking process. With the added benefits of reducing chemical exposure, maintaining stable proofing temperatures, enhancing dough consistency, supporting environmental sustainability, and ensuring long-lasting durability, wood tools offer an ideal choice for both professional bakers and enthusiasts.

Whether you’re crafting sourdough, focaccia, or any other artisan bread, wood tools provide the performance and peace of mind to elevate your baking experience. Embrace the natural qualities of wood and enjoy the health, environmental, and practical benefits it brings to your kitchen.

References:

1. Godswill, Awuchi Chinaza, and Awuchi Chibueze Godspel. "Physiological effects of plastic wastes on the endocrine system (Bisphenol A, Phthalates, Bisphenol S, PBDEs, TBBPA)." International Journal of Bioinformatics and Computational Biology 4.2 (2019): 11-29.

2. Halden, Rolf U. "Plastics and health risks." Annual review of public health 31.1 (2010): 179-194.

The Flour Chronicles: The Heartbeat of Unforgettable Pizza (episode 1)

At the core of every memorable slice of pizza lies a secret often overlooked yet essential to its creation: the choice of flour. This fundamental ingredient does more than just form the base of the dough; it shapes the pizza's very essence, influencing its taste, texture, and soul. Join us as we delve into the pivotal role flour plays in elevating pizza dough from the ordinary to the extraordinary.

The Renaissance of Whole Grains and Fresh Milling

In the realm of pizza dough, the resurgence of whole grains and the art of fresh milling mark a departure from convention towards a more flavorful, nutritious approach. Whole grain, spelt, or sprouted flours are not just about adding complexity to the dough's flavor profile; they also offer improved digestibility and a lighter texture. These flours, richer in taste than their refined counterparts, do demand a nuanced understanding of dough handling due to their unique gluten network characteristics.

A Canvas for Creativity: Flour Varieties

The act of making pizza dough transforms into an adventure when different types of flour are introduced. Experimenting by replacing a small portion of traditional bread flour with a distinct variety can unveil an array of flavors and textures previously unimagined. This exploration encourages a dialogue with local mills and the discovery of heritage grains, enriching the dough with the diversity of flavors found in our agricultural heritage.

Decoding Flour: The Science Behind the Magic

Flour's influence on pizza dough extends beyond its type, encompassing protein content, enzyme activity, and milling fineness. Each factor intricately affects the dough's behavior, from gluten formation to fermentation. While high-protein flours are lauded for their strong gluten networks, the true vibrancy of dough comes alive with the addition of fresh-milled flours, known for their dynamic enzyme activity and profound impact on dough development.

Milling, Freshness, and the Quest for Flavor

The transition of grain to flour through milling is not just a process but a transformation, critically shaping the flour's performance and flavor in pizza dough. Fresh-milled flours stand in stark contrast to the flat, often lifeless taste of aged, industrially milled flours. This narrative calls into question conventional flour production, emphasizing the loss of essential nutrients and character in the pursuit of shelf stability.

Navigating the Waters of Hydration and Texture

The choice between fine (type 00) flour and its coarser counterparts reflects the delicate balance of texture and hydration in pizza dough. Finer flours, with their silky texture, demand adjustments in dough hydration to achieve the desired consistency, highlighting the intricate dance of water absorption and dough handling.

Flour's Cultural Tapestry

The story of flour is woven into the cultural and historical fabric of culinary tradition, marking a movement towards more authentic, flavor-rich, and sustainable food practices. The resurgence of heritage grains and ancient milling techniques stands as a testament to the desire for a deeper connection with our food's roots, embedding the history and character of grains into the very heart of pizza making.

In the chronicles of great pizza dough, flour emerges not merely as an ingredient but as the inspiration, the very heartbeat of unforgettable pizza. As we embrace the diversity and richness that different flours bring to the table, let us remember that the journey to perfection in pizza making begins with a profound respect for the grain, a celebration of its potential to transform the simple into the sublime. Join me as I take you on a journey to explore the best flour grains