From America’s Test Kitchen.
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.
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.