For light, flaky pies and tart crusts, dough needs to be airy. Repeatedly running a rolling pin over dough presses out air, resulting in heavy, drier pastry. The Dobord (pronounced DOUGH-board) makes it possible to quickly roll out dough with the lightest possible touch--a foolproof way of getting perfect pastry every time. Once dough is pressed to the thickness specified in your recipe, the frame prevents it from being pressed any further, which makes for a uniformly thick dough that will bake evenly. The Dobord is also great for rolling out pizza dough and certain kinds of cookies. The board adjusts up and down in relation to its frame. Running the 20-1/4-inch rolling pin over the frame presses dough to a preselected thickness on the board. For example, setting the frame 1/8 inch higher than the board results in dough precisely 1/8-inch thick. There are five possible settings: flat, 1/8, 1/4, 3/8, and 1/2 inch. To adjust the setting, simply turn two thumbscrews to release the front rail from the frame. The frame's other three rails then slide off the board and can be repositioned into tracks attached to the board's side.
The Dobord measures 15-1/2 inches square and flips over to act as a cutting board. Made of unfinished birch, the board lasts forever provided it's treated with food-grade mineral oil occasionally. Accompanying the board and rolling pin is a wood tool for safely sliding dough out and pushing it into hot oven racks. --Fred Brack
