My sister bought me one of his bread books, but I really didn't get on with his style. We don't all have a whole day to tinker with dough while we potter around the kitchen.
Some of his recipes and techniques seem overly complex, even pretentious, but having seen this I feel I should give him another chance and dust off a few of his recipes to try in the WFO.
I did like the way he presented the recipes using percentages and his attempt to make baking accessible was laudable, but misdirected. I have always found my Overnight Technique to fit better with modern living, but the point of both systems is to show that you can make baking fit your lifestyle, not the other way around.