Technology of Breadmaking
There is a new-ish great book on the whys of breadmaking from Springer.
Today I found that I can download the entire e-book from our University Library because they subscribe to Springerlink, the online dataservice that also allows access to a lot of scientific publications by internet.
I download onto a memory stick at the library and then from the memory stick onto a CD at my home computer.
re: Father Kitchen
Is this it?
'Bread Making: Improving Quality' by Stanley Couvain, about 350 pages, only $250!
Even if it's not the book th OP had in mind, it's a great one. Take a look at the Table of Contents and the sample pages in the Amazon listing below. Just wish I could afford it.