A book on the 'science' of bread?

[Suddengeekgirl]

I'd quite like a bread book that can explain to me how it all works, what under/ over proving is/ does/ results in etc.
how to make a loaf less dense, more airy etc etc etc.

Does such a thing exist?

Paul Hollywood's Bread is good, but providing you don't mind other baking info included, How to Bake is better