Need a recommendation of a book please.
Flour Water Salt Yeast. Best one to start with in my opinion.
You should note that some folks have trouble with Forkish recipes over-proofing. I've never had this problem, but I have heard it reported and his times are a lot longer than some others.
The book is called Bread.
He's the lead baker at King Arthur Flour
" Jeffrey Hamelman is one of the very few Certified Master Bakers in the United States. He is the bakery director at the King Arthur Flour Company and teaches professional-level classes at King Arthur's Baking Education Center. He has taught in baking and pastry schools around the world and is the 2005 recipient of the Golden Baguette Award, the highest individual honor bestowed by the Bread Bakers Guild of America."
'Bread' is the best book in print but I think it is a bit intimidating for a beginner. I would recommend 'The handmade loaf' by Lepard. He lives and works in the UK but the recipes work with US flour.
b/f I even ordered a copy.
I had mine for a year before I cooked from it.