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Awesome video! You made it simple and easy for us. 😊 I’m wondering… did you say 50 minutes or 15? I couldn’t quite get it.
Or.. put ur stand mixer on low. 🙄🙄
Thank you for sharing!
DOH!
fluffy
My dough is always super sticky, idk how people can knead with that small amount of flour. I always need so much
Do you knead all dough for 15 mins? What about for dinner rolls?
Don't wanna be that guy, but the 'biceps should be burning' might be a misleading cue for people that are trying to knead dough for the first time. The biceps are 'pulling' muscles, as in curling a dumbbell with your arm. If anything, it's your triceps (back of your arm) and/or your pecs (chest) should be burning. Those are the muscles that 'push', as in kneading dough.
Oh behave.
1:00 "every so often" is like saying "and simply" or "and just like that" How do you judge that? Is it when the dough get's sticky? Before the dough get's sticky? How soft/hard is the dough supposed to be before you know you have added enough/to much/ not enough flour? I know it's just bread and anyone can do it but a few more adjectives would help. My dough never seems to be that elastic or clean until it's so stiff that it' feels over worked.
I’m very sure the atk staff know this already, but the stand mixer will make a more uniform crumbed dough while kneading by hand will give more variety of bubbles.
I needed to watch this ten failed bakes ago. Hehe.
As if I have a stand mixer to step away from 😂😂😂
Thank you for showing the kneading slowly so I could follow your technique. I knead my sourdough for 5 minutes, so far so good.
Thank you!!!
How do you tell when enough is enough? I've read about over kneading doughs.
the dough looked so good at the end
i want the old cast back
Can you cite supporting evidence for the claim that tearing the dough during the kneading process impedes gluten development?
Pair the kneading with some mindful meditation and a soup recipe and you'll be blissed out for dinner. 🙂
I've stayed away from making bread (especially from recipes on your show) because 99.9% of the time you need a stand mixer. Spending $700 (?) on a mixer to save $1 or so by making my own…?
So will this work with every recipe on your show? Or only some kinds of breads?
I love u guys 'how to'…..keep up the good work
I wonder how this compares to the stretch & fold, slap & fold, & long rest no-knead methods in terms of gluten development. Personally, I like to mix & let it rest for 30 minutes before I knead by hand for about 10 minutes.
I don't think the wooden spoon is really necessary anymore. Silver and copper are antimicrobial and kill the yeast, which is where the advice started, but stainless steel isn't.
BUT WHAT ABOUT LOW SPEED MACHINE MASSAGE? 🤔🤔
Seriously though, give me some fucking science testing data to prove your shit.. Or should I stop calling you America's test kitchen?
2 things, 1 – Just set mixer slower for same result, 2 – learn some basic anatomy 101, it's your TRICEPS and chest that burn from the the forward downward push (think downward incline bench press)
I've heard of food porn but this music is just ridiculous.
I'd like to see ATK make bread dough from 100% wheat flour, with no added white flour.
Nice technique. I'll try hand kneading on my next bread recipe. Thanks for the tips.
Gorgeous! makes me want some bread now!
50minutes?
No thanks.
I liked the video, the presentation, and the presenter.
Looks yummy, to bad it causes heart disease.
I'd like to punch this guy in the face
I highly doubt getting a sore BICEPS from PUSHING the dough. Nice try, buddies… 😏