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...

When I use plastic wrap to cover my dough filled bowl during the initial rise, a few hours into fermentation the gases collect resulting in a plastic wrap "dome."  Should I release the trapped gas?  Is this intentional for recipes with extended initial rises?  Does it prevent/promote the dough from rising properly?

Secondly, I have made about 5 loaves using the NKB method and have never achieved the famous "crackling" noise during cooling that I have read so much about on these forums.  Am I doing something wrong?  For now, I am strictly adhering to the original recipe and methods from the NYT article and coordinating NYT video.

Please share your wisdom with this novice.  Thanks.