Have done twice with good results. Adapted to use dry instant yeast (using 3g of DIY -- not 1g) and included some whole wheat flour (30g). Used KA Bread Flour, which is very strong, so cut with a little KA all-purpose. Plan to try with either higher % of all-purpose or using a softer flour, for a slightly less chewy result.
It's one of my favorite bread books. I agree with some of the observations, such as the cut-and-paste of instructions between recipes, even where not applicable, but don't have a problem with the verbosity. I also wish there were a few more photos, but the irritating bit is the mistakes -- and the lack of any corrections or errata from either the publisher or the author.
