Getting rough with your dough yields a better loaf.
Watch more Super Quick Video Tips at
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
12 Comments
Leave a Reply
You must be logged in to post a comment.
I've tried it. And I can see the difference coz when I cook pao
Yummmmmmm
NEVER use cooking spray. Seriously, give it the smell test. Does it smell like food?
Thank you for the simplicity and direct explanation
Uhh i need to tell Gordon Ramsey about this…
I want to make a Pain au Gruyere. The recipe calls for folding. You made it look simple enough for a beginner..
Nice. ATK is now using Robots to run their shows. This one does not move except for his head.
Watered hands work fine for folding too.
There's another part of this that's missing. If you are dusting the table with flour, make sure after each fold of the dough you brush away excess flour from the dough, otherwise you get these dry streaks of unincorporated flour.
0:25 hottie chef rebeccah marsters alert
AAAAAAAAAAAAAAAAAAAHHHHH!!!! GLUTEN!!!!
My child is going to get autism. Oh Noes!!!!!!111
Beautiful soft dough, I love that feeling