If I'm diligent and open, and willing to observe that knowledge, then explore it, that's how we've made the biggest breakthroughs.
The funny thing about making bread is that you're never doing the exact same thing every day to get the same results,” says Latham. “The weather is different. The flour is different. The starter is different. The bakers are different. It really comes down to this empathy you have with the dough. What does it need at this moment to move on to the next step?
You never stop. You're never done. You've never figured out the final answer to the country dough. You can't wash your hands and walk away. Every day is its own practice.