Professional Bread Baking

This book it's made for pro not for me who make 2 loaf a week this one the recipe it's for a all bush of bread, but very well written

Overall an excellent book, but I was looking for more in depth information about sourdough (levain) production.In my opinion it's not a complete book itself.

I'll be honest in that I haven't read it yet. Just arrived 15 minutes ago. However, I took a 4 day boot camp at the CIA in Hyde Park, NY and he was my instructor for 4 days. Great baker/chef and all around person. He told us his book was coming out, so I'm really excited to start reading and test come of his recipes.

Amazing!!!!!! Love it

Aligns excellently with the Le Cordon Bleu courses I took on bread baking. And much easier to read than my handwritten scribbles.