I have been playing around with refrigerated doughs, and modifications of these doughs, from Artisan Bread in Five Minutes a Day.  I have some old pizza dough using "Earl's" Thin Crisp Pizza Dough with Semolina. Excellent modification, thanks Earl.    I forgot ther remaining dough in the fridge....it is now 16 days old!  I want to turn this into bread,...but what should I do to make the lax high-hydration dough come back to life?  Should I add new yeast?  Do another preferment?  Just throw it out......? 

With all the introductions from Ontario lately I just had to count myself in.  Just moved from Toronto to Fenelon Falls, but still a proud Torontonian. I'm so excited (some people around here might use the word "obsessed") about bread after linking with this website just weeks ago.  I've been having a blast experimenting with no-knead dough baked in a cast iron pot (a la New York Times; my favourite to date) and refrigerated no-knead dough (a la Mother Jones magazine), along with Richard Bertinet's stretch and fold method. I'm starting to get cocky enough to mix methods and recipes – my attempt to stretch and fold a very wet Struan dough the other day was some spectacle! (I was ultimately able to remove stray bits of dough from rugs and cupboards in adjacent rooms, thankfully.) Since our family is used to whole grain breads, I'm summoning the courage to mix up some 100% whole wheat dough and sttry turning that into really great bread before the kids get too used to French white.  Although, I have come to believe that when white flour, salt, yeast and water turn into something as magnificent as the crusty boules we have been enjoying (my kids eat their crusts!), a miracle has occurred and that just has to be good for you. 

Can anyone recommend some exceptional whole grain or mixed grain bread recipes?

I keep thinking there should be a dating service link to this site.  So many passionate, artistic, generous souls – who bake! – in one place.  I'm just sayin', if I was looking...

I mixed up the artisan bread master recipe as found online at several news sites. I knew the dough was supposed to be really wet, so I didn't pay much attention. I let it rest 4 hours, then stuck it in the refrigerator. Brought it out to make the next day (that's when this pic is).

I shaped it into a boule (ball) on a very floured cutting board, let it sit out an hour, preheated the oven, poured in the water and slid my bread onto the back of a pizza-type pan (actually came with my microwave oven.

I'd forgotten to cut the X in it, but it formed a perfect one, anyway, as it rose and tore. The only part of the form I thought was strange was that it mostly rose straight up in the middle - it rose well but was more like a volcano than a half ball, for example. Had to leave it in the oven over an hour to get any brown.

After 30 minutes, the X it split itself was obvious.

Eating-wise, it came out mostly amazing - very crisp crust - but a gooey middle even though the bottom was blackened.

I later found out I should have been using the top and bottom heating elements. The dough didn't rise much pre-oven, but had incredible oven spring (isn't that what it's called?) - I was afraid it would hit the top of the oven! The crumb looked good, but like I said was too gooey.

I'm new to baking-bread-from-scratch but trying to learn...

I just moved to a rural area in China where they don't sell bread. My husband misses it a lot, so I'm trying to learn to make it. However, what I'm reading on here sounds a bit intimidating. I've baked yeast breads in the states, but I had any ingredient I could want and just did step by step recipe instructions, without trouble. Here, I just have the basics.

I asked around on grouprecipes.com's bread group about ideas. I was recommended to check into the Artisan Bread in 5 Minutes' master recipe and Irish Soda Bread (but I don't have cream of tartar here).

From what I've read online, the master recipe (and maybe some others?) would work for me in some ways, but not others. Here's what ingredients and equipment I do and do not have access to:

*UPDATE* - I looked around and found more available ingredients: soy flour, black and purple rice, sesame seeds, millet, sticky rice flour, corn flour and corn meal, lotus root starch, sorghum (milo) and sorghum flour.

INGREDIENTS I DO HAVE:

*white flour
*rolled oats (and a small mill if I need to grind them)
*buckwheat flour
*honey
*soy oil
*yogurt
*applesauce (can make it)
*fruits of all varieties, inc. dried like raisins
*white sugar
*brown sugar
*salt
*cinnamon (can buy the whole bark and use mill to make it ground)
*soy flour
*purple rice
*black rice
*sesame seeds
*(yellow) millet
*sticky rice flour
*corn flour
*corn meal
*lotus root starch
*sorghum (milo)
*sorghum flour

EQUIPMENT I HAVE:

*small countertop oven (with options for turning on both elements, just the top, or just the bottom)
*refrigerator
*electric stovetop
*cookiesheet
*rolling pin
*mixing bowls, spoons, that type of thing

I can get (from a city an hour and a half away):
*baking powder
*baking soda
*packets of dry yeast

I do NOT have & don't have access to:
*whole wheat flour
*bread flour
*shortening
*butter
*margarine
*sour cream
*cream of tartar
*'coarse' or kosher salt - not even sure what this is
*vanilla
*peel
*baking stone

Any ideas? I'm considering buying the book but not if I am lacking something for all the ingredients. General tips about baking without a baking stone, or about alternatives for it, and ingredient subtitutions related to my lists above, and that kind of thing are also appreciated. Thanks!