Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
A wooden, metal, marble, or glass cylinder used for rolling out dough. A French pin, which has no handles, is the most common in the bakery kitchen; however, a weightier pin with ball-bearing handles makes rolling large or heavy doughs easier.

Pastry brushes, rolling pin, and bench brushes