Breaking (Down) Bread–Understanding Bread Basics | Test Kitchen Boot Camp

Whether bread will bake up beautifully is largely determined before the loaf hits the oven. We’re here to get your dough game in tip-top shape. The recipe in this video is the Pain de Campagne from our Bread Illustrated book! Get the recipe for Almost No-Knead Bread: https://cooks.io/3d5eDMT Buy our winning digital scale: https://amzn.to/2yZIJCu Buy our winning bench scraper: https://amzn.to/3dFzbLC Check out our online cooking school: https://cooks.io/2WKB18G 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: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen