Reddit mentions of Crust and Crumb: Master Formulas for Serious Bread Bakers [A Baking Book]

In addition to threetoast & fumblesmcdrum, you may have added too much salt.

Look into "Crust & Crumb" if you're getting serious about bread making. It's the best resource I've come across. Some people also like "The Bread Bible".

If bread is what you want to learn, I highly suggest buying

Crust and Crumb by Peter Reinhart

Or

Bread by Jeffrey Hamelman

And if you like rye breads I highly highly recommend

The Rye Baker by Stanley Ginsberg

Honestly I can't recommend The Rye Baker enough, it quickly became my favorite bread book.

I use the recipe from Crust & Crumb, and I use Kolona buttermilk for the soaker if it calls for one. King Arthur or Bob's Red Mill on the flour. Fleischman's instant yeast (commercial version, different from active dry).

My bread stone is also an oven rack covered with unglazed quarry tile, so it's bigger than most commercial stones. I also work with a second person.

Traditional naan is cooked in a tandoori oven, and the stone is crazy hot when the dough is stuck to it, to replicate this at home you have to use half the stone at a time, alternating so the other half can heat back up. Your assistant is responsible for brushing with melted butter and garlic in between, and maybe pulling the finished naan off the stone. I'm stretching, rolling, and throwing in the oven pretty much the whole time.

when you throw the naan on the stone, I kind of flip it towards the back, get one side to stick on the stone, and then pull it towards the front of the oven before I let go. You have to be quick about it, and try not to leave the oven sitting open more than necessary.

Also, it helps if your oven can get blazing-ass hot. I usually preheat for 45min-1hr at 550 before I do bread (regardless of the recipe), and this is no exception.

I just started reading Crub & Crust: Master Formulas for Serious Bread Bakers and suggest it to anyone interested in artisan bread baking.

It breaks down the science, reasoning and steps to most everything in basic bread baking. I used to wonder why my dough was always so dense and it turns out I play with it too much after the final rise and don't let the gluten do its magic on the first rise. I also made the mistake of adding flour to wet recipes to become workable when you are supposed to use the stretch and fold technique.

He also has a lot of great suggestions about how to modify your oven to work more like a bakers oven. Basically go buy this book if you want some seriously tasty-delicious bread.

This book changed my approach and brought me a lot of success.

https://www.amazon.com/Crust-Crumb-Master-Formulas-Serious/dp/1580088023