The $18 dough scraper I swore was a waste until I did a 60 loaf week

I bake out of my kitchen in Toledo and always figured my bench knife did everything, so I skipped buying a dough scraper for two years. Then I took a 60 loaf order for a church fundraiser last month and finally spent $18 on a rigid scraper, and my bench cleanup went from 10 minutes a batch to about 2. My hands are way less sticky too, which I did not expect. Anyone else find that one small tool did more for their workflow than a big upgrade?

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