Have done twice with good results. Adapted to use dry instant yeast (using 3g of DIY -- not 1g) and included some whole wheat flour (30g). Used KA Bread Flour, which is very strong, so cut with a little KA all-purpose. Plan to try with either higher % of all-purpose or using a softer flour, for a slightly less chewy result.
Fatayer cremate al joben (delicious cream cheese Fatayer) and Sahan Fatayer.
I have Dan Lepard's book, The Art of Handmade Bread: Contemporary European Recipes for the Home Baker, but ironically this seems to be a more in-depth description of his minimal kneading technique than in his book. I've yet to make anything from his book. It's very nicely done, with beautiful photos, but feels a bit fussy for my taste. Maybe complicated would be more fair than fussy -- I've got a cupboard full of flours, yet I don't have ingredients for a high percentage of his recipes. That said, I would like to try some and I'd really like to try this technique!
Bread-related videos from Julia Child's PBS shows.
( via Wild Yeast Blog )
It's one of my favorite bread books. I agree with some of the observations, such as the cut-and-paste of instructions between recipes, even where not applicable, but don't have a problem with the verbosity. I also wish there were a few more photos, but the irritating bit is the mistakes -- and the lack of any corrections or errata from either the publisher or the author.
Really do have to try some of his recipes (and techniques) from The Art of Handmade Bread: Contemporary European Recipes for the Home Baker.
( via The Fresh Loaf )
Easier and faster than "no-knead"? Haven't tried it or heard much about it. See Simple Crusty Bread for the recipe.
Have made English Muffins before, but not sourdough. May try to get these going tonight.
A nice demonstration of Stretch and Fold, including videos. I made Sourdough Ciabatta rolls last Sunday (recipe forthcoming). I did one strech and fold, for good measure, but did the majority of the mixing in my KitchenAid.
A great baking site, focusing on bread. Active discussion forums, book reviews, baker blogs, recipes etc...
The 'original' no-knead article published in the New York Times. It's easy enough and good enough, that it put the brakes on my trying anything else for a while.