Hello everyone.  I'm pretty new here but I've been reading everything I could on the site (and other sites) for a few weeks.  I've been baking bread nearly every day for the past two weeks.   I'm the kind of person who is not happy merely following a recipe, I want to know the science behind the ingredients and techniques.  I've been looking at a few books but don't know which would be the best investment as far as combination of science and recipes.  Here are the books I've narrowed down:

* Hamelman's "Bread"

* Reinhart's BBA

*Clayton's "Complete Book of Breads"

*Hensperger's "Bread Bible"

I know the last two have far more recipes but I don't know the quality of the technical information in comparison to Hamelman and Reinhart.  So I guess I'm asking if you could pick just one book that would teach you both in depth theory and application, which would you choose?

I should add that I tried to see if any of these books are at my library, but they are not.  

I hope that I'm not being too much of a pain in the butt LOL.  I just want to make a wise investment.

I really appreciate it.

Thanks a bunch,

Eve