I have had the good fortune to have a long standing and respectful relationship with The French Culinary Institute (www.frenchculinary.com) in New York City (now part of The International Culinary Center.) Together we have won 2 James Beard Foundation awards for books focused on cooking from a professional point of view and our latest tome has just been published to wide acclaim. The Fundamental Techniques of Classic Bread Baking is just about the only book you will need to bake all types of breads at home. I, for one, can attest that the baguettes that come from the FCI bread classroom ovens are incomparable – even those baked by students in the one week compressed course for home bakers. I am always delighted when one of the chefs says “you must take some bread home” – I never decline. Now home cooks can bake delicious bread at home and this is truly a book worth learning from!
judithchoate.com 
Studying to prepare is truely a fascination and beautiful method to delight in way of life. Cooking food happens to be developing. Great to access a fellow chef, chef as well as food fanatic.
Very true and we promote bread baking here in Scotland.
Our Basic Bread Making Courses are the perfect opportunity to discover more about traditional bread making to create a wonderful variety of breads using different types of flour. The courses are run by Rami who will share his knowledge gained from milling and baking over the last 12 years.
Glad you found us and commenting – will check out your site. My mother was the first of her Scot’s family to be born in America – and I’ve visited the beautiful lochs and highlands with great joy –
Judie
Great story it is surely. My girlfriend has been waiting for this info.
Glad to here from you all, and this is a great blog with lots of info, cant get to much info when it comes to bread making.
Rami