For the parties we used a version of this Rustic Loaf recipe (with rye or whole wheat substituted for pumpernickel), and the Sourdough Baguette, as well as this gluten-free bread recipe.
Other recipes that I tested and enjoyed in my breadmaking "research":
Almost No-Knead Baguette
Simple way to make a large batch of dough, keep in fridge, and bake a few loaves over the course of two weeks! This is King Arthur Flour's version of "Artisan Bread in Five Minutes a Day.
French-Style Country Bread
Makes a great sandwich bread, I didn't spray it so it was a bit soft-crusted, but quite yummy. A nice soft loaf!
Duonytes No Knead Sourdough bread
This was my gateway bread, so very simple and so very delicious. Needs a cast-iron dutch oven pot, which luckily my housemate has!
I also make the following adjustments: a bit more water, like 1 and 3/4 cup (for a very wet dough); substitute 1 to 1.5 cups of whole wheat flour (or "white whole wheat flour") for part of the white flour; increase salt to 2 teaspoons; and, mixing in some seeds (sunflower, flax, sesame, pumpkin, whatever you have and feel like!) after the first rise.
Also, after the 12-18 hour rise, and folding/stretching the dough, I put it back in the fridge for 12-24 hours for extra yummy flavor. Then back out for a few hours before baking.
SHAPING BREAD inspiration!
This video about shaping baguettes (also boules and batards) was really inspiring for me.
Listening to Jeffrey Hamelman talk about breadmaking is hearing an artist speak with great love.
(This video is set to start at the Baguette section but if you have time, watch from the beginning!)