Since there isn't an easily accessible school in my area, I've been building most of my bread knowledge from books. I unfortunately haven't managed to pick up any of the ones recommended on the site so far, but the ones I do have are:
The Laurel's Kitchen Bread Book
This is an interesting piece of work, and only something to pick up if you're serious about bread baking. This book expects you to make mistakes and have failed loaves as you learn, so if you don't like that sort of thing, don't pick it up.
It also has masses of information on how bread works, Flemish Densim, and a variety of other very fascinating products. The tone is slightly fanatical, and it's very health conscious, but well worth picking up if you're really into bread.
The book that I actually get most of my recipes from (or that I adapt them from) is Beth Hensperger's "The Bread Bible: 300 Favorite Recipes", which has a full range of different breads, ranging from rustic yeast to muffins to pizza. Very useful, very dependable, but not a great deal of instruction.
Coming in the mail soon is the better known Bread Bible which many places actually use as a text book for their baking. I learned more from reading the first chapter of that book at the book store than i had in my entire time of reading and baking over the last year. Excellent stuff.
I'm looking forward to picking up the Bread Baker's apprentice eventually...the stories are great, and the pictures are excellent for self-instruction on how to shape better breads.
I'm hoping that through absorbing all of these different books, I'll be able to develop a definite style of baking. We'll see.