This winter, I have been baking bread more often. It's interesting how many recipe books have formulas which call for inaccurate temperatures, or instruct the yeast to be added at the wrong time. Thanks to the Panera Bread Cookbook, I have learned to spot bogus formulas, and my bread now predictably turns out in full-loaf size and shape.
I'm ready to take this endeavor further, though, and am looking for recommendations on the best bread-baking handbook out there. Comment, please, with any suggestions.
