I love getting new baking books! Haven’t purchased a new book in a while. My favorites are – Jeffrey Hamelman’s “Bread”, Tartine Book No. 3, Chad Robertson, and Flour Water Salt Yeast by Ken Forkish. These have been around for a while.
Hamelman’s “Bread” is a compendium, it covers the gamut of bread formulas thoroughly. If I had to pick just one, probably be that one.
Love to hear if there are new references people are enjoying.