This month, we’re bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook’s Illustrated recipes!
Our almost no-knead sourdough rises overnight to develop flavor and then gets baked in a Dutch oven to produce a well-risen loaf with a crisp, crackly crust.
Get the recipe for Almost No-Knead Sourdough:
Follow Andrew on Instagram:
Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
32 Comments
Leave a Reply
You must be logged in to post a comment.
After watching a zillion videos on making sourdough bread, I am going with this recipe. Fingers crossed! Yes I said a zillion,LOL!
Why do you insist on giving only ounces and F?! Nobody in the world uses those measurements (Belize and Liberia… I guess). Please, make sure to include measurements that make sense to everybody. Like so many others do.
This simplified the whole process for me. Thank you.
Why do we need the plastic wrap when putting in the oven with the boiling water? Can we use anything else than the plastic wrap?
This is one-proof less than the show recipe ( https://www.youtube.com/watch?v=RGO1cLw7P6c). Does the one less proof (only one proof in this recipe) yield the same loaf?
I tried this recipe. I did not get the crispy crust I wanted. The loaf did reach 210F inside though. I think I will go back to the traditional method of preheating the dutch oven and then putting the dough in the dutch oven when it's at temperature.
Who else got stuck at " mature sourdough starter" 🙋……
I can never seem to let the bread cool completely before eating some. I want the butter to melt slightly.
Is the sour dough starter recipe around?
Greetings from Germany – please give the weights also in grams and Temperature in Celsius 🙏
His voice makes the video so boring
Could you create a gluten free recipe
Nathan Fielder, is that you??… 😅
Serious, grams would have cut the kneading time in half
Can we all just switch to using grams?
Here Dan and Julia show how to make sourdough starter.
"How to Make Almost No-Knead Sourdough Bread at Home"
https://www.youtube.com/watch?v=RGO1cLw7P6c
to everyone whining about them not using grams, it takes literally seconds to google the conversion. in less time it took you to post your grip here, you could have had the amounts in grams already.
No grams, no autolyse, no leven?
You call this a sourdough, eh? That's actually pathetic
And why would you use plastic wrap AND Water in the oven???
Does someone know if I can bake this bread in a rectangular loaf pan? Thanks a lot for all the interesting videos.
This video is pointless unless they give the starter recipe. So stupid, big fail ATK
Tell me more about the “mature sourdough starter”.
Grams!!!
Looks burnt to me.
GRAMS
Thanks! So I guess whenever you link to a recipe, I should forget it, since it’s behind the paywall, right? Not complaining that you need subscriptions, just a small note telling me not to bother would be helpful.
Wow, wouldn't metric have been so much easier?
Did you make your own starter or buy the expensive ones online
Wish you guys would just use grams…
I love crusty bread
In my house its GONE before letting it cool down!
For the love of god, DO NOT USE A DUTCH OVEN! you will ruin it.
In the video they use an enamel coated dutch oven, which is normally called a french oven. You will rust an actual cast iron dutch oven very badly during the second rise if you follow these instructions.
This is a very unusual video from ATK, nothing like their other featured cooks.
Personally I would like to see the person that is teaching the recipe, thank you. And please provide the recipe in your description, the website requires membership.