Bread: From Ciabatta to Rye

As a keen experienced amateur chef I have occasionally over the years tried turning my hand to bread baking, but with discouragingly poor results. However about 3 months ago I began scouring the internet for information; downloading various recipes plus notes on using the correct types of flour etc, and within about a month I was achieving good results and had at last acquired the basic feel for bread baking. A few weeks ago I took a look at a friend's copy of Linda Collister's "Bread", and immediately ordered my own copy. Since receiving my book I have baked French bread based on the Baguettes recipe; Corn, jalapeño & cheese bread; Potato Bread, and Welsh cheese & leek bread.... The results have been spectacularly good, and this coming weekend I shall be baking Zucchini & carrot bread. I believe my copy must be of a later edition to that of the previous reviewer as there do not appear to be any editorial errors etc. It is a superb book and I can strongly recommend it to anyone with an interest in bread baking.