The self-published book is aimed at hobbyist and professional bakers alike, who want to learn more about the chemical processes during every step of baking. Bread science is interesting on its own, but it can of course also be applied to baking better artisan bread (although a large part of bread research is probably aimed at industrial-scale production).

The book doesn't go into too much details (which is probably a good thing given the audience), but makes use of citations, so curious readers can dig further into research papers.

What I particularly found interesting so far is that the book often explains the history of various aspects of bread science. Like every science, bread science is a process. For example, models that explain how gluten is structured, and how dough captures gas, evolve over time. The still common myth (or oversimplification) that gluten traps gas like a balloon, for example, was long debunked.