Fromartz, S. (2014). In search of the perfect loaf: A home baker’s odyssey. Discursive chapters on bread, French bread, sourdough, artisanal flour, landraces, rye baking, et al. Includes recipes, including his pain de campagne recipe, which I have been trying for a week or two now.
Scherber, A., Dupree, T. K., & Amy’s Bread (Bakery). (2010). Amy’s bread: Artisan-style breads, sandwiches, pizzas, and more from New York City’s favorite bakery. Hoboken, N.J: Wiley. Recipes for bread that use standard U.S. ingredients, Amy also offers videos of her kneading technique. Capsule bios of bakery workers.
Risgaard, H. (2012). Home baked: Nordic recipes and techniques for organic bread and pastry. Nice pictures, hard to find some ingredients. Some of the recipes seem a little sketched out, particularly her basic sourdough recipe.
Forkish, K. (2012). Flour water salt yeast: The fundamentals of artisan bread and pizza. Berkeley: Ten Speed Press. Ken Forkish repeats himself a lot in this book, but I like his techniques. Baking inside the dutch oven (inside the regular oven) is a good tip for retaining steam; he also explains how to do baker’s percentages correctly.
Hamelman, J. (2012). Bread: A baker’s book of techniques and formulas. Hoboken, N.J: Wiley. Jeffrey Hamelman worked for King Arthur Flour. This is an encyclopedic book that offers step-by-step instructions to making many different types of baked goods. All recipes are in metric, English, bulk and volume, so it’s easy to adapt them to the size of loaves you want to bake.