Resources

Articles

On Fermentation

• Lactic acid fermentation in sourdough, by Debra Link
• Bread aromas and health benefits of levain, by Bob Low
• The life of a sourdough, by Didier Rosada

On baking cakes

• Baking with Olive Oil, from Fine Cooking 

On Mixing

• Mixing 101: Methods for making the perfect dough in your bakery from Modern Baking

On Pre-ferments

• Your Guide to Preferments, by Didier Rosada

Books (as in errata in...)

• How to make bread by Emmanuel Hadjiandreou: errata

Conferences

• Kneading Conference West 2012
• Kneading Conference West 2011
• WheatStalk 2012

External videos

Alex Croquet

• Les Croissants by Alex Croquet (in French)

Amy Scherber

• Amy Scherber demonstrates mixing wet dough
• Amy Scherber demonstrates shaping wet dough

Andrew Whitley

• Why Bread Needs Time

Anonymous (?)

• Histoire du pain
(no words, just a beautiful story with music)

Breadtopia

• Bread-baking tutorials

Ciril Hitz

• Bagels with Ciril Hitz
• Baguette Shaping with Ciril Hitz
• Brioche a true classic with Ciril Hitz
• Fougasse with Ciril Hitz
• Stenciling on your bread with Ciril Hitz

French Pastry School

• Cheese Bread
• Fougasse Bread

King Arthur

• Techniques for the professional baker

Marc Sinclair

• Bread and Pastry Tutorials

Nicolas Supiot

• La passion du pain by Matthieu Marin (in French)

Northwest Sourdough

• Sourdough techniques

Peter Reinhart

• Peter Reinhart on bread : baking with whole grains - the epoxy method

Richard Bertinet

• Sweet dough with Richard Bertinet

Vincent Tallieu

• How I make croissants by Vincent Tallieu
• The Woodhouse Loaf by Vincent Tallieu (with kefir levain)
• Vincent shaping ciabatta by Vincent Tallieu

Susan from Wild Yeast

• Teaching videos

Classes, Workshops & Demos

• Jeffrey Hamelman: Baking with Locally Grown Grains
• Learning about bread at SFBI
• Learning about bread with Gérard Rubaud
• Scott Mangold: Test-baking with Local Flours (Kneading Conference West 2012)