Rolling pins without handles are most widely known as French rolling pins, and they are the preference in many kitchens because of their maneuverability and the level of control they provide. And within these classes are a few signature shapes worth knowing. All pins will fall into one of two broad categories: handled or handle-less. The first element to address when you're thinking about rolling pins is shape. No matter what kind of baking background you possess, here's what you ought to consider when it comes to this fundamental member of your pastry toolkit. I understand the overload, and that's why I've compiled the following roadmap to understanding your options. That said, when you consider just how many choices are available (factoring in both shape and material), landing on the perfect pin for you can seem a bit daunting. Plenty of bakers and professional pastry chefs find that they prefer to have more than one style of pin at their disposal. Accordingly, the "best" type of rolling pin to own will vary from baker to baker, depending on their individual preferences. This is definitely an iconic rolling pin design, but what many people don't know is that there are numerous styles of rolling pins available to baking enthusiasts - each of which is particularly well-suited to certain uses. So I don't have the ability to sneak a peek into anyone's thoughts (bummer), but I'm assuming that a lot of you will conjure a very similar mental image: A hearty wooden cylinder sandwiched between two wooden handles. Do me a favor - visualize a rolling pin in your mind's eye.
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