I highly recommend books by Peter Reinhart. I prefer to bake with whole grains, so I have his "While Grain Breads: New Techniques, Extraordinary Flavor," but anything by him should be great. His work is definitely based in experience and the science of yeast and flour.
The bread I make most often, the simplest and most delicious one I've had in my life, comes from Reinhart's Artisan Breads Every Day. So I can definitely second the recommendation of his books.
