Nothing slows down the process of making good dough as much as dough sticking to your work surface and mixing bowls. Dough can stick to the bowl, it can stick to the work surface, it can stick to the roller and it can stick to pastry cutters. You can easily alleviate two of those problems by getting a dough scraper. This is an essential addition to any bakery and can be made of either metal or plastic and they make easy business out of scraping dough off your work surface and out of your bowl.
Dough scrapers are a great baking supply in any commercial bakery. First rule of thumb is to sprinkle a little flour on everything. Put a dusting on the roller before you begin rolling out the dough. Don’t forget to cover the work surface with a sprinkle or two. If you are cutting out your dough into forms, rub a little flour on the inside and outside of the cutter to ensure the dough won’t stick.
Besides flour, there are a few other tricks you can use to keep that dough from becoming a sticky mess. To prevent dough from sticking on your roller, stick it in the freezer for about 15 minutes. To keep dough from sticking to your hands, periodically wet them in cold water. If you are using a fork to press down balls of dough, dip the fork into a bowl of ice water. Add this useful tool to your baking supplies and make short work of dough preparation.