What is Your Weekly Go-to Recipe?

To fulfill our "daily bread" requirements, 80% of the time I make one of the following:

Cook’s Illustrated Ciabatta.  Can be made into loaves or rolls for many purposes.  I use the CI recipe, but this one is almost verbatim:

https://myyearwithchris.wordpress.com/2011/12/03/ciabatta-2/

Fromartz’s Stirato.  A very sturdy sandwich loaf.  I use the recipe from the book, but KAF has a similar recipe:

https://www.kingarthurbaking.com/blog/2015/02/07/search-perfect-loaf

123 Sourdough.  Perfect for sandwiches or toast.  Much discussion can be found right here on The Perfect Loaf:

http://www.thefreshloaf.com/search/node/123

Soft pita wrap.  Great for gyros and dipping in hummus, but also makes a great hot dog or sausage “bun”.

http://motherskitchen.blogspot.com/2008/11/olgas-kitchen-bread.html

The rest of the time I like to experiment with different types and recipes.  Currently, French bread, bagels, potato buns, focaccia and pain de mie appear frequently in our culinary rotation.

I would be quite interested to hear which recipes other baker's refer to on a regular basis as a "go-to".

I like easy and hands off, such as bannock ( a flat bread) or pita. Both usually from sourdough starter. 

Because I tend to over-eat  bread, and live by myself, making only a day's worth at a time is easier with flat bread.  But I don't bake every day. 

A flat bread fits on a 9" baking stone, or a Lodge 9.25" round cast  iron serving plate in my toaster oven.  I pre-heat with both upper and lower elements, and bake just with lower.

Tom Cat's semolina filone is where it all started for me.  I have reduced the hydration to around 67% for most of my baking.   The original formula with semolina was too wet for my liking, it made handling very difficult. 

It's an easy formula and because I am familiar with it, it is repeatable.  I vary the flour proportions, generally using 1/2 to 2/3 white all purpose and the balance either whole wheat, rye or spelt.   I have also used 100% semola rimacinata.  I like the poolish method. 

Use the search feature on this site to find the root formula. 

My go-to is NY/Deli/Jewish/Sour Rye, whatever you want to call it, and my preferred formula is Hamelman's Forty Percent Caraway Rye. I have to make enough to share with extended family.

Other breads in my regular rotation: Hamelman's Vermont Sourdough, a modified version of Serious Eats' 100% Whole Wheat Sandwich Bread, and whatever from Forkish's FWSY. When I'm trying something new, I usually make a single half-size loaf during the week.

At least once a week - some flour, some starter, pinch of yeast, little salt, rise a few times, bake. Can fit any schedule with minor tweaking. When you've made bread for a lot of years, you run out of things to experiment with. If ya really want an endless challenge (or one seemingly so), try golf. That'll keep ya busy for a long time - 40+ yrs for me - so far. Enjoy!

So I am basically the opposite of phaz because all bread-making is still an adventure for me, because I have not been baking bread for years.

However, if I want bread quickly I make dinner rolls using this recipe: http://www.castbullet.com/cooking/sourb.htm . I make so many changes I'm not even sure it's really the same recipe (I don't even call them biscuits and they are not biscuit-like when I make them) but they are easy, and with just a single rise and so much starter I can start them late in the morning and have them ready for supper. (I use 3/4 cup starter and 1/4 cup water per cup of called-for starter to make up for the fact that his starter is equal parts flour and water by volume instead of weight, I omit the baking powder and sugar, I kneed and let rise for longer than he says, I bake in an oven at 375F, and I brush them with oil or butter when they are done.)

If I want bread for toast or sandwiches I usually use King Arthur's sourdough pizza crust recipe ( https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe ) but I bake it in a bread pan. I don't add any yeast and I multiply the recipe by 1 1/4 so it fills out my 9"x5" pan.

So it's probably wrong that my two most-used recipes are not used for what they were originally intended, but it comes from their being the first recipes I tried to make when I was making my starter, so I've gotten used to them. They're also really basic without any fancy ingredients  or difficult instructions, so they're pretty forgiving.