I recently reviewed Brotbackbuch 2. This is a wonderful bread baking book, written, not by professional bakers, but by 2 hobby-bakers, Lutz Geissler and Bjorn Hollensteiner. Lutz and Bjorn are inspirational bakers and bloggers, their breads are all natural, the book is beautifully organised and the recipes are all written so that home bakers of any background, with whatever available free time they have, can make natural tasty breads at home. The book is written in German, for those TFLers with german language, or even just a basic knowledge of the german language, check it out. For my full review (in English) and tried out recipes stop by mybreadandbrot.com .
Lutz has been doing his "Plotzblog" for quite a while now. While I've forgotten almost all my two years of high school German, Google Translate has been my frustrating friend when I visit the blog.There's usually a recipe or a link to a previous post recipe that's well worth "borrowing" at his blog site.
Not too long ago, he posted a list of all his bread baking related books. It was great. Don't visit the site until you can make some time to stay there for a while.
Lutz and Björn's book is well worth the extra effort (by the way, I'm happy to help with the translation). I own both books, the first Brotbackbuch 1 (written bei Lutz Geissler alone), is also excellent.
And to find the right American flour equivalents, check my flour type "translation".
Karin
Love this book. You said you had a flour type translation page. Is there a link to it?
Here it is: https://brotandbread.org/2020/07/10/american-european-flour-translation-what-is-the-difference/
posted a link here and and he held 'Ploetzade' for bakers from around the world, It was so much fun to see all the breads submitted.