I have read the book, pretty much cover to cover. I have not yet baked from it.What I don't like about the book is that the cover art only appears on the book jacket, and not on the cover itself. So, if you tear the cover, or lose it, you have a very plain-looking book.As far as book criticisms go, I think that is pretty mild. Not that I go about looking for errors, but I only found one that stood out for me, and that was because I was struggling to understand what was meant, before concluding (perhaps incorrectly) that the author just made a mistake. At page 63 in describing "Reading the Recipe Tables", he states that the column "Final Dough Mix Quantity" "gives the quantities of each ingredient you'll put in your empty 12-quart tub for the final dough mix, to bring the total weight of flour up to 1,000 grams *beyond* the amount in the poolish, biga, or levain, and add other ingredients as needed."I believe that for the sentence to be correct, it should have read: "*including* the amount in the poolish..." instead of "beyond the amount in the poolish" as the former suggests that the total weight of the flour is 1000 grams *plus* whatever flour is found in the poolish. And, that is not the case.Actually, it would be clearer if it just said: ""Final Dough Mix Quantity" "gives the quantities of each ingredient you'll put in your empty 12-quart tub for the final dough mix, including the amount of poolish, biga or levain. Note, while every recipe uses 1,000 grams of flour, some recipes include a portion of that flour in the poolish, biga or levain."Okay, aside from that stumbling block, I found the book to be very clearly written. If you are just starting out baking bread, I think you will definitely be able to make great bread following the instructions given. If you are already baking with a sourdough starter, and you are not familiar with bakers percentages, etc., you may find it difficult to use your own starter because his starter is 80% hydration which seems to be a rather uncommon hydration level. Still, if you can either start from scratch and make an 80% hydration starter as he describes it, or if you are familiar with bakers percentages you can simply convert a portion or all of your own starter to that hydration before using it.The photography is beautiful. However, you do need to read the captions fairly carefully to understand what is going on when he is demonstrating something through photographs. Oddly, at page 85 he has a bread photograph showing a bread with a large hole in it... big enough to hide a mouse, and therefore, not at all indicative of a good bake.I find the equipment suggestions to be very reasonable. You will note that he uses a 12 quart Cambro container to mix the dough, and the version he uses is polycarbonate -- it is crystal clear. You can get the polypropylene version of the same container for a few dollars less, and while it is not crystal clear, it is translucent enough to see what is going on with your dough. More importantly, the polypropylene version does not contain BPA while the polycarbonate version does. I am not a big fan of using products containing BPA for my food, particularly where that food may be on the acidic side, such as the sourdough he is so fond of.I've not actually baked from the book, but know from numerous people who have, that the formula yield great breads. Should I conclude otherwise, I will certainly update the review.Edited: I have baked a few of the breads and they have been outstanding. I have made one levain bread (Overnight Country Brown) and two yeasted breads using a Biga. One of the yeasted breads was 100% AP flour, the other as 50% AP and 50% home ground whole wheat.I have to say that I like using those cambro containers more so than the smaller Tupperware containers I had been using, though I am not certain a 12 quart container is really necessary having recently made two loaves worth of the dough using a 6 quart container.