I made Don's Baguettes a l'Ancienne with Cold Retardation. I used fresh yeast and and Sel Gris de Guerande salt. The flavor is excellent! I baked these the same amount of time as other baguettes using Dmsnyder's  Anis Bouabsa's baguettes formula, but didn't get the darker crust -my crust has never been as dark as David's, but still excellent. I was concerned about over baking them, the internal temp was 200+ degrees. I want to thank Don and David for their great recipes. I just started baking recently and your posts have been very informative.

Jonathan

Rye Breads

Greenstein's Jewish Sour Rye from “Secrets of a Jewish Baker”

Norm's Sour Rye

Russian Rye

Greenstein's Pumpernickel

Care and feeding of a rye sour

Hamelman's Flax seed rye bread - Thanks, hansjoakim!

Hansjoakim's Favorite 70% Sourdough Rye

Sourdough Rye from Advanced Bread & Pastry

Baguettes

Pat's (proth5) Baguettes

Proth5's "Starting to get the bear" baguettes

Anis Bouabsa ficelles

Philippe Gosselin's Baguettes

Baguette Tradition after Phillip Gosselin

Épi de Blé

Sourdough Breads

San Joaquin Sourdough 1

San Joaquin Sourdough variation

San Joaquin Sourdough, updated 10/10/2010

San Joaquin Sourdough: Update 6/26/2011

Susan from San Diego's Ultimate Sourdough

Susan from San Diego's Original Sourdough

Sourdough Italian Bread

San Francisco Sourdough from Reinhart's “Crust&Crumb”

Sourdough bread with new steaming method

Sourdough Multigrain Bread from "Advanced Bread and Pastry"

Greek Bread - Improved

Sourdough Pan de Horiadaki from "A Blessing of Bread"

Miche from SFBI Artisan II - 2 kg

This miche is a hit!

Country Bread with fresh-milled flours

Walnut Raisin Sourdough Bread from SFBI Artisan II

Miche from Michel Suas' "Advanced Bread and Pastry"

Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"

5-grain Sourdough with Rye Sourdough from Hamelman's "Bread"

Sourdough Whole Wheat Bread from AB&P

Gérard Rubaud Pain au Levain

Sweet Breads & Pastries

Cheese Pockets

Other

The Scoring Tutorial

Converting starter hydrations: A Tutorial. Or through thick and thin and vice versa

Baking under an aluminum foil roasting pan

Hamelman's “Stretch and Fold in the Bowl” no-knead technique

no-knead video (by Mark Sinclair/mcs)

Shaping a boule: a tutorial in pictures.

Norm's onion rolls and kaiser rolls

Norm's Double Knot Rolls

Tom Cat's Semolina Filone (from Glezer's Artisan Breads)

 That KA mixer is not strong for mixing dough. You will burn motor on that mixer.When you buy your mixer always look what that machine can do.This machine is good for batters,creams and soft mixing.If this is new machine that return it and buy stronger machine that is design to mix dough.

                                          Saintdennis