I always enjoyed making my own bread, but this book makes it much more efficient and doable on any week-day. Their innovation is that you can make a large quantity of moist dough which is then kept in the fridge for up to TWO WEEKS, and only needs a 40 minute rise before going into the oven. Each batch of dough produces about 4 loaves. I OFTEN will make the bread before work, and have it available for the day. Pictured is their standard boule bread, though I did add some wheat flour to the mix.
It's also a life-saver when due to your refusal to give up Cheerios, you have to eat 2nd breakfast. Sigh. I'm a fool. But I'm a fool that really believes that you'd love this cookbook, too.