Second his book. The best part of his book in comparison to other cooking books is...a schedule (instead of the duration). Start mixing flour and water at 9:30 AM and then do X at 10:30 AM, etc, etc, and you will get the bread at 5 PM for dinner. Simply following the schedule ensures sufficient time for the yeast to develop and the dough to rise. I have never failed with his schedule and friends think the bread is competitive with what's purposed.