It's 500g hard bread flour around 72% hydration, no knead with long cold ferment, baked in an Emilè Henry baker at 550 for 45-55 mins. Doing them almost weekly for about 5 years now. I think I've removed as many steps as possible from the process, no autolyse or slapfolds etc.

If there's one bread book I'd recommend it's Tartine Bread because it has a very well written basic loaf process, then it gets right in to things you can add to the dough for variety. I find the suggested quantities are trustworthy and provide a great safety net for doing your own additions. At least for me I rarely plan ahead and it's more like what I have available. Leftover oatmeal or polenta, or some nuts, seeds, berries, citrus zest etc. The ones I do buy ingredients for are roasted sunflower seed loaf or if I'm feeling rich, walnut can be a special treat esp the purple coloring. I just like recipes that people are producing at scale like in this book, because you know it's been put through a more rigorous process than a home baker would be doing.