Normally I'd be the last person to suggest restricting oneself to online research, but I was surprised how many old baking textbooks are available online, thanks to archive.org, Google Books and scribd.com.
There's The Student's Technology of Breadmaking and Flour Confectionery (1966); an unfortunately re-typeset version of Bread and Biscuit Baker's & Sugar-Boiler's Assistant (circa 1890); and most impressively, William Jago’s classic The technology of bread-making, including the chemistry and analytical and practical testing of wheat flour, and other materials employed in bread-making and confectionery (1911).
These will come in very handy as I look into old doughmaking techniques.
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