I've prepared some ebooks which use recipes from Companion Bakery. There's two versions, one for home baking and one for commercial baking. The big difference being the size of the dough's. Recipes are otherwise the same so we can share experiences in this forum.
There's a light dough for batard, sticks, rolls, etc. Other doughs for fruit (using fresh or dried fruit) and rye, including an amazing spiced rye from South Tyrol..the best bread of its kind I have ever tasted. Also a version with cooked grains and sunflower seeds, along the lines of rugbrod.
Please post any ebook questions and observations here.