Purpose: As you mentioned, they were primarily used by bakers to knead dough, shape loaves, and let them rise—all on a large, smooth, dedicated surface.
Why pull-out? It saved precious counter space in small kitchens and kept the work surface close to the heat source, which helped dough rise faster.
Material: Often made from hard maple, beech, or walnut—dense, close-grained woods that resist cracking and absorb minimal moisture.
After baking, these boards were also used for slicing the cooled loaves, making them truly multi-functional.
🔪 From Bread to Everything: How Cutting Boards Became Kitchen Staples
As kitchens modernized in the 20th century—especially with the rise of electric stoves, stainless steel counters, and pre-sliced bread—the need for built-in baker’s boards faded. But the cutting board itself didn’t disappear—it evolved.
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