Bread: A Baker's Book of Techniques and Recipes, 2nd Edition
Bouchon Bakery (The Thomas Keller Library)
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Tartine Bread
How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition
The Baking Bible
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
Baking and Pastry: Mastering the Art and Craft, 3rd Edition
The Haven's Kitchen Cooking School: Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen
Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home