(revised: 23, 24 April to add FreshLoaf recipes; 19 April 2009 to separate FreshLoaf recipes from offsite recipes; )

Favourite and "Must Try" Recipes and Techniques
Fresh Loaf recipes . Fresh Loaf techniques . Offsite recipes . Offsite techniques

Fresh Loaf

Commercial, Wild and Semi-Wild Yeast

• bagels (FloydM's) based on a Peter Reinhart recipe in "Bread Baker's Apprentice"
  
• sourdough bagels (bwraith's) based on a Nancy Silverton recipe
• Anis Bouabsa ficelles (dmsnyder's) baguettes
  
• cinnamon raisin oatmeal bread (FloydM's) based on a Hamelman recipe
• Sweet Corn Raisin Bread (FloydM's)  made with cornmeal
• English Muffins (FloydM's)
• Basic Sourdough Loaf (SourdoLady's) basic white bread calling for potato flakes, milk butter
• Semolina Sandwich Loaf (Zolablue's)
• Guinness Cheddar Loaves with Wild Yeast Starter (SulaBlue's)
• Susan's Original Sourdough (Susan's from San Diego) flour, water, salt and natural starter
• Susan's Ultimate Sourdough (Susan's from San Diego) flour, water, salt and natural starter
• Faux Deli Rye (Susan's from San Diego) caraway rye
• Onion-Poppyseed Sourdough (Susan's from San Diego)
• Norm's Onion rolls (nbicomputers') "flat and crisp crust type"

Challah, Festive rolls and braids

• Challah (Eli's) version of Maggie Glezer's sourdough challah from her book A Blessing of Bread)
• Cinnamon Rolls (FloydM's)
• Finnish Cardamom Bread (Julie J's Mother Inlaw's)
• Egyptian borek (Chahira Doud's)

Quick Breads

• blueberry bran muffins (Farmgirl's)
• Orange - Lemon Poppyseed Muffin (GrapevineTX's) adapted from a Dorie Greenspan recipe

Other

• Jennie's "La Panzenella" Rosemary Cracker Bread (jenmenke's) with video link
• Concord Grape Focaccia (Zolablue's)

Techniques

• Essential Equipment for Bread Making
• 6 strand braiding
  • 6 strand braiding video
• baking hamburger buns on the barbecue
• Kneading Slack Dough by Hand
• Scoring
• Baking under a cloche:
  
  • Put on Your Tin Foil Hats (Prairie19's)
  • "Magic Bowl" effect with an aluminum foil roasting pan (dmsnyder's)
  • Baking under an aluminum foil roasting pan (dmsnyder's)

There are more links to The Fresh Loaf bread recipes and techniques here: dmsnyder Recipe Index

Offsite

Commercial, Wild and Semi-Wild Yeast

• Bagels (best made with strong flour and parboiled in malted water before being baked)
  
  • bagels (Susanfnp's) Sourdough bagels based on a Nancy Silverton recipe
  • our "real" bagels based on Jo Goldenberg's bagels in "New Complete Book of Breads" by Bernard Clayton & Peter Reinhart's Classic Water Bagels
  • our wild bagels using wild yeast starter from "Piano Piano Pieno" by Susan McKenna Grant
• Cheri's Beer Cheese Bread calls for any beer or ale
  • my take with cider cheese bread
• caraway rye bread recipe based on the recipe for "Levy's" Real Jewish Rye Bread on p.324-328 in Rose Levy Beranbaum's BREAD BIBLE
• cinnamon raisin oatmeal bread
• multigrain bread made with seeds, cornmeal, oatmeal, buckwheat, rye and wheat flours
• seed and grain bread
• Semolina Bread with Currants, Fennel, Pine Nuts (Susanfnp's)
  • my take on semolina fennel seed bread with currants & pinenuts
• Susan's Hamburger Rolls (Susanfnp's)
  • my take on Susan's Hamburger Buns
• hamburger buns made with pita dough and baked on the barbecue
• flatbreads: naan, pita, chapatis
• Pao de Milho (Portuguese corn bread)
• pain rustique aux poires (pear bread - recipe is in French)
• rye and sesame seeds (wild-yeast)
  
• Mary's (aka Breadchick) Dark Onion Rye
  • my take on wild onion rye bread
• Wild Bread with Walnuts and Raisins (rye, wholewheat and all-purpose flour)
• Wild Bread (all-purpose and whole wheat flours, water, salt, wild starter)
  • Wild yeast buildup and feeding schedule

Egg Breads (Challah, Festive rolls and braids)

• Challah
  
  • another Glezer challah from her book A Blessing of Bread
  • semi-wild challah based on the recipe for basic sourdough in Piano Piano Pieno by Susan McKenna Grant and a recipe for challah in Maggie Glezer’s cookbook A Blessing of Bread
• festive bread (sweet egg bread)
• Foolish Poolish Hot Cross Buns
• cinnamon buns
• my take on Finnish Cardamom Bread recipe
• apricot roll
• Lucia cats (sweet saffron buns)

Quick Breads

• cheese pinwheels (using baking powder biscuit dough)
  

Other

• onion rings (How to use the toss-off) from building up wild yeast
  • my take on onion rings
• Faux Stowe Crackers (using left-overs from building up wild yeast)
• Tortas de Aceite (Olive Oil Wafers)
  • my take on Tortas de Aceite
• Grissini (bread sticks)
  
• pizza dough

Techniques

• about making diadèmes
• how to shape tabatières
• baking pita, naan or chapatis on the stovetop
• converting wild yeast starter to one using domestic yeast
• Flour + Water = Starter (how to raise a wild starter)
  • my take on raising a wild yeast starter

There are more bread recipes here:

• Recipes from OUR kitchen: Bread index

Hi!

In every bread book I've read, it's always suggested to retard dough during while its proofing (with the exception of pain a l'ancienne). Is there any reason one shouldn't do this during bulk fermentation? I imagine the yeast population is a lot smaller at that point, so It may not have as drastic of consequences. Also, since the cold makes dough much more elastic, it may have a negative effect on doughs that need folding. Has anyone tried this?