I am constantly learning more about bread. I consult blogs, websites, books, and other resources every day. Here is a list of sources I use to learn about bread:
Tartine Bread, Chad Robertson
This book taught me how to bake sourdough. Chad Robertson is responsible for popularizing sourdough. If you're looking for a thorough and beautiful book, look no further.
New World Sourdough, Bryan Ford
A more recent book, Ford travels beyond basic loaves and common confections. This book is fantastic for experienced sourdough bakers, and treads new and exciting ground.
Dessert Person, Claire Saffitz
Claire Saffitz became famous making videos for Bon Appétit, but she now writes for The New York Times Cooking section and has a cookbook, Dessert Person. Her book has several delicious bread recipes, usually sweet, and all worth trying.
Cook's Illustrated
Cook's Illustrated exhaustively tests every recipe it publishes. Though it is behind a paywall, there is a multitude of wonderful recipes.
Chefsteps
Chefsteps explains the science behind each recipe they publish and creates accessible versions of professional recipes. Plus, all their recipes use gram measurements!
Serious Eats
Serious Eats is a cooking and baking website which offers much more than bread recipes. Food scientist J. Kenji Lopez Alt offers detailed and meticulously tested recipes, while Stella Parks (AKA Bravetart) creates magical pastries.
Modernist Cuisine
Modernist Cuisine explores the "why" behind every aspect of bread. They recently released a several-volume exploration of bread (costing upwards of $500), but they have a blog and several free recipes available on their website.
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