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"Bread Science"
by Emily Buehler

Emily is unique among bread writers. She is not only a professional baker, she has a doctorate in Chemistry. She explains what is happening in the dough, in the rise, in the bake, and in the bread at a very fundamental level.

It is an incredible book, and one which I cannot recommend enough. She is self-publishing it, and it can be purchased from her web site.

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