Now then Breeygirl, your post says 2:06 am. I am hoping you are not on the East Coast and up that late worrying about such silliness. I have rolled dough out on mine. No problems. Now, go back to bed and get some sleep and start dreaming about that Bianco Antico.....it is dreamy.

LOL Bee!! I'm West Coast, but it was still too late for me to be up. I'm more worried about my layout and appliance configuration (see my recent post) than the BA, but a girl's gotta worry about more than one thing at a time, right? LOL!

I always think of your kitchen when I think of a great piece of BA. Does anything ever stuck in your beautiful little pits?

Bumpin for Bee and others.

Breezy,

You are adorable. Of course you can roll out dough and
guess what it will be cool to the touch so the pie crusts,
cookie dough, bread, pizza crusts... wil come out perfect.
You will love love love rolling out on your cool granite.

No worries.
~boxer

Thanks Boxer! I was just worried about those sweet little pits in the BA. A lot of granites I saw didn't have those.

BTW, I have to tell you again that your pics are EXTREMELY helpful to me. AAMOF, I was just thinking to myself that I might have to ask you for some pics of ranges with uppers to one side and only a window to the other. I'm concerned that my space will look unbalanced as I've got in planned. Would this weekend be a good time for me to ask you very prettily??

I am happy to search right now for you and I will post
them below if this is okay?
~boxer

Here goes "Ranges with uppers to one side and only a window
to the other."

Peter Hamiliton Kitchens

Sudbury Ktichens

HGTV

GardenWeb kitchen Lagrant

Kitchen Witch French Range

Zastavi

Old Home New Life Blog

Cook and Cook cabinetry

My Designs Secrets

This Old House green counter

Kitchen Lab Chicago

{{gwi:1567072}}

Villa Palmera Kitchen

Sorry Breezygirl...I've been distracted by my living room curtains..(long story on the hd forum) and all the stinkin' snow that is up to the windows at my house...I must have missed your post to me.

Nope, dough doesn't stick in the stone at all!! Now, just get back to the worrying about layout and appliance configuration....

-Bee

Bee--Thanks for coming back. Hope your curtain saga is turning out well. OK, I won't worry about the BA. Whew! Cross that worry OFF. ;)

Boxer--How rude of my to have turned my back on this post for a day! (Busy with my layout and kids.) Thank you for those great pics. My layout is more like the 3rd pic with the delicous green BS. I am worried (Ha! A new worry to replace the BA with!) that it will look unbalanced.

Here's my layout:

The cleanup sink run are at the tippy top of the page and hard to read. So uppers leading up to the hood, then hood, then window.

Here's a rendering courtesy of rhome to show about what it will look like. I'm leaning towards a wood hood because I like the look and because I thought that wood might make the assymetry less noticable.

What do you think?

Why don't you start a new post with those pictures
above asking GW to help come up with ideas for a focus.
That way you can get more feedback, otherwise people will
think we are still talking about rolling pins and kneading
dough on the BA. (smiles).

And meanwhile I am going to look for some hood images
to give you some ideas for the window and range.
~boxer

I was thinking of doing exactly that as the subject of this post has now veered off course. :)

Are you sure you don't want to keep this thread alive?
So many ideas can come from rolling out dough on BA?
Hee Hee.
~boxer

Wait, Wait, Wait! Breezy girl, look at this!!! You
need this for your kitchen. But instead of saying England
it would say "Made in Breezy girl Kitchen".
~boxer

LOL Boxer!! I sooooo need one of those rolling pins! Imagine my inner chuckle as folks eat one of my pies with those words stamped inside! Pure joy! ;-)

Is that dough being rolled in your kitchen? I can't remember which granite you have. Great photo!

It wouldn't look like that if I used that rolling pin...I'd have letters all over the place and all over each other. You must have to save it to the side and only use it for the final pass? ;-)

Yes, I think you use a french pin and then just stamp with the other when you're done. I bet you find some cool stamps meant for dough so you wouldn't even need the pin part. I love it!

Hey Breezy,

I have Jet Mist counters, that image is not me. I do
roll out dough but am so embarrassed by the mess I could
not imagine taking a photo.

And Yes, Rhome I can image that rolling pin is just for
show. I had to laugh when I thought of Breezy. My pie
crust would be alphabet city.

~boxer

"You will love love love rolling out on your cool granite. "

Just keep in mind that while the stone feels cool it is actually at room temperature (the high thermal mass is why it feels cool when you touch it - you cannot warm it up by touch).

For dough it works well, for puff pastry (or anything you want to avoid melting the fat in) it fails badly.

I keep a chunk of marble in the freezer for pastry work (and insulate it from the granite with some towels).

Sorry to bring this back off topic...Back to the stamping thing...Would it even come out clearly after baking? I've just never seen something like this and it's got me thinking and wondering.

I wonder if it is for those who do not cook.

Brickeyee, that is an excellent little trick. I am going
to borrow it. Marble cool for pastry.
~boxer

Here is a link that might be useful: Here's the link only Euros 38.50