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Traditional life in the countryside can never get any better than that. I bake dozens of breads and pizzas in the wood-fired oven and I cook freshly picked vegetables on the stove for a delicious dinner after an exhausting day of grape-stomping from my last late Autumn harvest. | Eirene Belle Kitchen
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You're missing out on a lot of fun, don't be afraid to start the dough directly on the kitchen counter or on the table. You can do this on a wooden one or a marble one. I personally prefer the wooden one. The downside I can think of is marble stays cold, which makes it ideal for pastries and piecrusts with a high level of fats, but not so good for bread dough which likes warmer temps. The wood would maintain a warmer temperature. Wood also has a natural affinity for dough. It has the right amoun
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