 | Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman
Buy new: $25.20 / Used from: $23.36 A thorough treatise on breadmaking, including discussion of folding, autolyse, shaping and other techniques that will take your breadmaking skills to the next level. Aimed at both amateur and professional alike. Highly recommended.
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 | The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking by Laurel Robertson
Buy new: $23.00 / Used from: $1.77 A great first book and introduction to making great bread using 100% whole grains. Clear and thorough instructions.
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 | The Bread Builders: Hearth Loaves and Masonry Ovens by Daniel Wing
Buy new: $23.10 / Used from: $20.24 No recipes per se, but an absolute treasure on methods and tools. If you want to make true, honest bread from a natural starter, this book will help move you from rank amateur to admired baker. If you're up to it, there is enough information here to build your own brick oven.
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 | Bread Alone: Bold Fresh Loaves from Your Own Hands by Daniel Leader
Buy new: $24.70 / Used from: $7.67 Sometimes criticized for its wordiness, repetition and careless editing. Nevertheless it was this book that helped me achieve my first really successful loaf of "artisan" sourdough bread.
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 | Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur by Nancy Silverton
Buy new: $23.07 / Used from: $9.17 I've checked this one out of the local library so many times I feel like I own it. A sound, thorough coverage of what it takes to make truly great bread. Lots of recipes. My only complaint is that her method of creating a starter is far to wasteful of flour (large quantities are not necessary to get a good starter going).
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