If I were forced to choose just one, it would be The Bread Baker's Apprentice hands down. But there are many others. And you can gain insights from each of them.
Among them:
Any of Dan Leader's books.
Eric Treuille & Ursula Ferrigno's Ultimate Bread.
Eric Kastel's Artisan Breads, which is part of the CIA's At-Home series.
If you can find a copy, you can do a whole lot worse than Beard On Bread.
I've always recommended Alford & Duguid's Flatbreads & Flavors. It's not a general bread making book, obviously. But it's a fantastic book that any baker should own.
A note on Reinhart's formulae. They are based on flour weighing 4.5 ounce per cup. If your flour weighs that, they work perfectly. If not, not.
When I started using his formula I used King Arthur flour, and had to make only minor adjustments. When I switched to Weisenburger flour everythying went to hell in a handbasket. Had to keep adding more and more flour. As it turns out, for whatever reason, Weisenburger absorbs more water. I started using 5 ounces as a cup, and that solved the problem.
All I'm saying is, if Reinhart's formulae don't work for you, check the weight of your flour. That may be the real culprit.