^ 100% agree, that's the best book. It does a great job of explaining the exact reasons, science, and tradeoffs between the critical factors, and you come away with not just instructions, but a deeper understanding of bread and how it really works and why. It's a really great book.
Jeffrey Hamelman's "Bread" is also a great book. He really digs into the science of bread, and he also offers up an incredibly wide variety of techniques that will really expand your repertoire.
Unfortunately, I can't come up with the dough (ha ha) for Modernist Bread...
