Bread

Ingredients	Step
300 g flour (2½ c.) 6 g salt (1 t.) 1 t. sugar 7 g yeast (2¼ t.) up to 1 c. warm water, depending on ambient humidity	Combine all ingredients. Knead until normal bread dough texture (sticky like a post-it, soft like a marshmallow). Cover the mixing bowl and let rest for 30 minutes.
3 c. water 2 T. baking soda	While resting, prepare the baking soda bath. In a very large saucepan, heat and stir until the soda is totally dissolved. Set pan aside to cool to room temperature (no warmer than lukewarm).
	Preheat oven to 400 degrees. Lightly grease a work surface.
	Prepare a baking sheet. Because of the baking soda bath, the pretzel bites really like to stick and to overcook on their bottoms. I've had the best luck with a well-oiled silpat mat on a light-colored air-gap baking sheet. Ungreased parchment paper produces papery bites.
	Divide the dough into 6 pieces. Roll ropes and cut pieces. Drop the pieces into the baking soda solution, swish them around, and let them sit for a few minutes. The longer they sit, the more they'll lose their integrity and the darker and more "pretzel-ly" they'll cook up.
coarse salt	Transfer the bites to the baking sheet. Sprinkle with salt.
	Bake 12-15 minutes, until golden brown.
3 T. butter, melted	Brush with melted butter, then flip the bites and brush their bottoms too. Transfer to rack to cool.

Wool Roll

I keep making this one. It's so pretty...

It takes 4-5 hours start-to-finish.

Sometimes the bread filling gets a chemical flavor, and I suspect it's the cream cheese. Next time I make this bread, I want to try a savory filling that I know will bake well to check this flavor source hypothesis. Getting a higher end cream cheese that isn't stretched with filler might also help.

Other filling ideas: use jam instead of freeze-dried fruit; cinnamon/sugar/butter/raisin; coconut/cream cheese/chocolate chip; Nutella/cream cheese; garlic butter; onion/garlic/sundried tomato; basil/garlic/parmesan; hatch chilis/Colby Jack

Ingredients	Step
3 T. water 3 T. milk, whole preferred 2 T. bread flour	Combine in a small saucepan. Whisk until lump-free. Then cook over medium heat, stirring, until thickened and paste-like (~2-4 minutes).
tangzhong ½ c. milk	Transfer tangzhong to the bowl of the stand mixer. Stir milk on top to help cool it.
2½ c. (300 g) bread flour (often I need to add more) 1 egg 4 T. butter, softened 1 T. (9 g) yeast ¼ c. (50 g) sugar 1 t. (6 g) salt	Mix to combine, then knead until soft & smooth (tackier than a post-it, sticking somewhat to the walls of the mixing bowl, but not a batter and not sticking to oiled hands).
lightly greased bowl	Shape the dough into a ball. Let it rest in a lightly greased bowl, covered, for 1-1½ hours, until puffy. It won't necessarily double.
4 oz. cream cheese (half package), at warm room temperature 2 T. sugar zest of 2 lemons pinch of salt	Mix until smooth.
2 T. freeze-dried fruit 2 T. flour	Mix until berries are completely crushed and evenly distributed.
	On a lightly floured surface, gently deflate the dough. Divide it into 4 pieces (~170 g. each). Shape each into a ball. Cover and let rest 10 minutes.
9" springform or round pan	Line with parchment. Lightly grease the parchment and sides of pan.
	Working with one piece of dough at a time, roll it into a 6"x12" rectangle. Portion ¼ of the filling (2 heaping tablespoons) onto the top half of the rectangle. Spread it down, leaving the last 5"-6" bare. Cut the uncovered dough into very thin strips. Fold the long edges in so the filling can't seep out; pat gently to flatten. Roll toward the uncovered strips, lightly press the strips into the log, then place the log (seam-side down) into the pan along the outside edge. Repeat.
	Cover and let rise 60-75 minutes.
	Preheat oven to 350 degrees.
milk	Brush the roll with milk (be careful not to deflate it). Bake 28-32 minutes, rotating partway through, until 190 degrees and golden. Remove and cool on rack.

Source: Molly Marzalek-Kelly from King Arthur Flour

No-Knead Foccacia

Two foccacias that live in the fridge until you're ready to bake them. It seems to actually work better with generic flour.

Ingredients	Step
380 g. water (1.5 c + 2 T.) 27 g. (1/8 c.) olive oil 1.5 t. yeast 16 g. (2.25 t.) salt 1 T. sugar 510 g. all-purpose flour	Stir together. Partially cover and let rest 2 hours. Then chill fully covered (if possible).
olive oil toppings	Preheat oven to 450. Pour 1/8 c. olive oil into a 9" pan. Take half the dough ball from the fridge, place it face-down in the oil, flip it, and then stretch it to fill the pan (you'll likely need to let it rest 15 minutes and re-stretch, possibly repeatedly). Once it fills the pan, top it with whatever you'd like. Cover it and let it rise 20 minutes (don't rush it). Bake 20-25 minutes.

Source: Washington Post

Ciabatta

This recipe fits well into a workday of pomodoros. It requires a small amount of preparation the night before.

Ingredients	Step
250 g. bread flour 250 g. water 1/4 t. yeast	Mix. Cover. Let sit overnight.
500 g. bread flour 313 g. water 2 t. yeast 18 g. salt 35 g. olive oil (add second)	Combine, adding olive oil after mostly combined. "Knead" by lifting the same direction repeatedly for 8 min, until smooth and stretchier.
	Oil a rectangular pan with a tall lid well (two glass 9x13s work for this). Transfer dough to this pan; cover and let sit 25 minutes.
	Fold the dough each direction toward the middle, and cover (first fold). Let sit 25 minutes.
	Fold the dough each direction toward the middle, and cover (second fold). Let sit 25 minutes.
	Fold the dough each direction toward the middle, and cover (third fold). Let sit 25 minutes.
	Flour your surface. Turn out dough and stretch it into a rectangle. Make 7 loaves by: (1) Cut off dough, (2) Pull ends toward middle, (3) Press together, (4) Fold long edge together, (5) Press to seal. Let sit 25 minutes.
	Preheat oven to 425 degrees. Prepare 2 baking sheets with parchment.
	Stretch slightly and bake for 20 minutes.

Source: Will

Thyme Buttermilk Biscuits

Makes four small biscuits.

Ingredients	Step
	Preheat oven to 400 degrees.
1 c. flour 1 t. baking powder 1/8 t. baking soda 1/4 t. salt 1/2 t. thyme, dried	Combine.
3 T. butter, cold	Cut into dry ingredients.
1/3 c. buttermilk	Add. Blend with fork until just combined.
	Knead a few times. Pat into square and cut 4 pieces.
	Bake 10-12 minutes until golden on bottom.

Source: unknown

Pamela Toman

Pretzel Bites

Wool Roll

No-Knead Foccacia

Ciabatta

Thyme Buttermilk Biscuits

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