I have just quit my job and, having more time than usual to cook, I'd like to improve my bread baking before I rejoin the rat race.
I fancy myself a decent everyday cook, and am quite vain about much of my baking. But other than a rather basic focaccia, I haven't done a lot with yeast breads or those with a sourdough starter.
Can fellow Hounds offer advice as to bread-specific cookbooks? I have Nick Malgeiri's How to Bake, the Culinary's baking textbook (quite intimidating--huge quantities require scaling down), and a load of the basics (eg the Joy, Bittman, the new McGee and The Way to Cook and Mastering the Art of French Cooking) but would like to find a book that has a fair amount on technique, including on forming loaves (eg the Epi). Like many of you, I'm a sucker for more cookbooks and read them like novels.
Also, I have a plain old Kitchenaid oven--nothing professional or quasi-professional, though it does have convection. Does anyone have anything to say about the Hearthkit or other ways to get a nice crust?
Many thanks in advance!