Here are some videos with Rose Levy Beranbaum outlining her hints and tips for great bread making.

Sourdough can be based on a commercial yeast or wild yeast preferment.  Here’s a great example of how to capture wild yeast, which is the process explained in Breads from the La Brea Bakery.

The micro-rise bread method in Bread in half the time involves using a food processor to knead and a microwave to rise the dough.  This video shows a somewhat different technique for preparing the dough (which includes some kneading by hand), but it is interesting to see how quickly dough can rise when using the microwave.  Jump to 2:45 minutes to see this in action.

Here’s the video to go with Zoe Francois and Jeff Hertzberg’s first book, Artisan bread in five minutes a day.  It’s a straightforward explanation of how the method works and the ingredients needed to make the bread.

Here’s the master recipe:

6 1/2 cups unbleached all-purpose flour
3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
Cornmeal and extra flour for dusting

Now there is also Healthy bread in five minutes a day, using the same no knead method.

Here’s the ‘healthy’ master recipe version’:

5 1/2 cups whole wheat flour
2 cups all purpose flour
1 tablespoon salt
1 1/2 tablespoon granulated yeast
1 1/4 cup vital wheat gluten
4 cups lukewarm water

A delicious recipe for raisin bread made in a bread machine on a sweet bread setting.

1 cup plus 1 tablespoon warm water
2 1/2 cups all purpose flour
2 tablespoons powdered milk
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 tablespoons butter (cut into small pieces)
1 1/2 teaspoons instant dry yeast3/4 cup raisins