I feel like I’m pointing out the obvious on this RPM… You are aware that a KA comes with a balloon whisk and a paddle attachment as well?
I know that you asked for bread book recommendations but I would hope that you might also want to expand your baking horizons, after all man can not live by bread alone.
I always recommend
How to Bake by Nick Malgieri because it covers breads (quick and yeast), cakes, tarts (sweet and savory), pastries, cookies, etc. This is the book that got me started and I still use it regularly. I know that when I first got bitten by the flour bug some of the “upper level” books intimidated me;
How to Bake didn’t and helped open the door to my full scale baking addiction.
Some of my favorite bread recipes from this book: Olive bread (not as tasty as BDL’s recipe but easier to tackle only because it uses fewer ingredients), Parmesan Cheese Bread, Viennese milk bread, Challah, Semolina bread, and Chocolate orange bread.
How to Bake has 27 yeast bread recipes with almost every recipe having at least one variation. That number includes rolls, bagels, crumpets and English muffins.
The final chapter of the book is “Sweet Yeast-Risen Breads & Pastries” (an additional 16 yeast recipes with variations) which has brioche, Panettone, Barm Brack, Croissants and Danish.
All that yeasty stuff plus cakes, cookies, pate a choux, scones, pies and puff pastry.
It isn’t just recipes, there is enough “why” you’re doing what you’re doing to give you a platform to go further, without the book being about food science. It isn’t the end all be all of bread or even of baking in general, but it is a good start for a neophyte who might go hard core baker.
That being said, track down BDL’s bread recipes in the forum. I’ve made pretty much all of them and I can tell you that you won’t be disappointed. His instructions are as good as or better than any you would pay for in book form (subtle hint: How’s the book coming?)
Oh yeah, welcome to the FAA (Flour Addicts Anonymous) you will at some point begin buying flour by the 25 lb sack. Years ago I bought a two giant glass “apothecary” jars (from the dreaded Wal-mart) that stay on my counter top, between the two of them I can just about empty the 25 lb sack. They make storage and measuring very easy. I keep my whole grains in the fridge, just let them come to room temp before you use them.