Baking bread at home can be a little intimidating, but it’s getting more and more popular everyday. Lisa and Hannah show you some of their bread making tools to help you in your quest for the perfect loaf.
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The recommended storage containers are not BPA free. May cause cancer. Tupperware is BPA free and less expensive as of 2/18/23.
Thanks for this great video. Once you have the bread in the glass bowl covered with plastic wrap, you mentioned letting it sit until about double. Do you just leave it on the counter? Also, right after that you are taking it out of a colander. What happened in between? Sorry if I missed something but I looked back several times. !
What is the bread baking explanation for putting it in cold? "Just because" instructions aren't satisfactory for many people.
I have a 7 Qt. Dutch oven that has a light color enamel on the inside. I heard that a dark Dutch oven without the enamel works best for making bread. Also, the bottom of my loaves seem to be pretty tough. I'm using all purpose flour, should I be using bread flour? That's 2 questions…sorry : (
What is the starter that you use in the beginning for Sour Dough Bread?
"Well, you might, but it won't be the parchment's fault"…LOL…ATK love and doesn't take themselves too seriously…
Hannah, STOP playing with your hair then touching food! I’ve seen it in several videos. 😝GAK!😣
Oxo everything, a nearly $400 dutch oven and your cooking with an electric stove.🤣🤣🤣🤣🤣
There is a problem with all of the dutch oven lids that I've used to bake sourdough loaves. The actual pots are great but the lids are a bit too flat. My loaves rise nice and high but the top of the loaves often touch the lid during baking so I end up with burn spots on the top of the loaves. If the lids of the pots had a bit more of an arch to accomodate a well risen loaf then the tops of my loaves wouldn't have burn marks. The lids need just a bit more of an arch, maybe one to two inches and that would be perfect. Why are all the dutch oven lids so flat?
Thanks for the bread tips Lisa and Hannah, homemade bread makes the best sandwiches or toast , I grew up eating wonderbread, I don't eat that garbage since I moved out at 19 , sourdough or peasant bread is my favorite and luckily we have a bakery that makes excellent bread in my small city in upstate new york, but get there early, he sells out fast
The loaves always look too dark to me
What is Hannah’s recipe? It isn’t listed on the ATK site and it sounds like something I could make.
I would not bake bread in my le creuset, I would just use the black lodge. these recipes are fun but ciabatta is my fav. The biggest flavor difference for me was soaking and grinding my own grains (I used my vitamiX). Dough mixes together well in Cuisinart.
You can also do the first mix with the handle end of a wooden spoon (or just a dowel) — it's very effective, and much easier to clean than the "spoon" end.
I am using a small Zojirushi breadmaker. It costs less than the Dutch oven in the video, and all I have to do, is to dump in flour, yeast, salt and water, press the button and wait until it is ready. It even has a timer function, which means I can put everything in, set the clock and wake up to a great smelling kitchen with freshly baked bread. Life really can be simple.
Tie your hair back, please.
You have to be careful with cast iron enamel ware. Don't scratch the surface, and any thing sticking to it, just use comet cleaner to remove what is left. It's a mild abrasive and keeps the enamel looking good and shiny.
Forget the bread whisk. They all break under the stress of a heavy dough and do poorly in the dishwasher. Just use a butter knife to stir (or the handle side of a big metal spoon), you can easily scrape off the dough when you're done on the side of the bowl, and then toss in the dishwasher. Easy! And you already have plenty of them!
You can clean that the brown tone off your Le Creuset dutch oven with a bit of diluted OxiClean and leave it for a few hours. Like New. . I love it
Not to be bitchy- but way too much time is spent fawning over products rather than discussing technique or food science. In terms of presentation, the girly delivery and too many "super"s gets old.
Perfect yiming for me to find this video. I received a bread lame and a digital scale for Christmas. And I have a swedish bread whisk I've never used! Time to get busy !
Where can i find your 2 in 1 black cast iron ??
Is this a commercial or what
How much HAIR ((1:43)) was in the dough? 🤢🥴
I teach sourdough at a university. We use a 170 year old start from Boudin Bakery in San Fransisco and $1.30 stainless steel bowls that don't need to be preheated. Just shape, fridge rest, proof, then bake in the bowl with another for a cover at 475 F for 20 minutes covered. Then 8 minutes uncovered to brown. Real good bread, real easy recipe, and real inexpensive equipment.
We got ours while in France and yes that's heavy but does an amazing job for baking sourdough bread . Plus,it only cost 50euros
I would not have the blonde woman cook for me. She is constantly touching her hair.
Ponytail? Cap?
5lb bags of flour USED to be the standard in US grocery stores. Dreaded shrink-flation has hit over the last 2 or 3 years and the typical bag of flour or sugar is now a 4lb bag. I also remember the 10lb bags of either, but those are mostly nonexistent today without going to a warehouse store. Times, they are a changin'.
Great tips and tool suggestions. Now I have one for you. Food Handlers 101. PLEASE PLEASE put your hair up when cooking, baking and handling food. I have walked out of deli’s, bakeries and restaurants when I’ve seen an employee “play” with their hair when they are also handling food. I find hair in my food pretty disgusting, don’t you?
Please, anyone cooking or baking, at home or on screen, please secure your hair. Pull it back for hygiene purposes.
Your hair hanging down over your dough and touch your hair then handling the dough. Gross. I Stopped watching after the 2nd time you pushed your hair behind your ear.
Why buy gear made in China when you can find equal or better gear from other countries: USA and Germany
Too many supers…
Why don't you people use grams so much more accurate.
Would the handle on Hannah’s Dutch oven not melt in the oven