The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread was the first bread baking book I’ve ever read, and it inspired me to make my very first loaf of bread, and then to make several successful loaves of ciabatta, french bread, and Italian bread.
I thought there was no way anyone could improve on this book, with it’s in-depth look into the science of bread baking. But his latest book Peter Reinhart's Artisan Breads Every Day does improve and simplify many techniques, making it much easier to produce a loaf of fresh bread nearly every day. Make sure to check out the video on the amazon page for the book, it showed me how wet that dough is supposed to actually be (much wetter than I’d imagined). I used this book to make a nearly perfectly crumbed ciabatta for New Years eve.
Here’s a few of my attempts (I think these all use recipes from the Bread Baker’s Apprentice: