Tartine Bread by Chad Robertson: the modern sourdough starting point.
Flour Water Salt Yeast by Ken Forkish: the best structured curriculum for home bread baking.
The Bread Baker's Apprentice by Peter Reinhart: essential for understanding the why behind every step.
The Rye Baker by Stanley Ginsberg: the definitive reference for rye and Northern European breads.
Modern Sourdough by Michelle Eshkeri: pastry, laminated dough, and enriched breads with a sourdough soul.
Josey Baker Bread: the friendliest first book, with the best explanations of intuition and touch.