Word: hamelman
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...making these loaves, as opposed to the uniform rectangles churned out by bread machines, is personalizing them to one's preferences. "You get to this point when you realize you can relax and allow instinct, intuition and empirical experience to play a bigger role in your efforts," says Jeffrey Hamelman, director of the Baking Education Center at King Arthur Flour in Norwich, Vt., and author of A Baker's Book of Techniques and Recipes (Wiley; 432 pages). "If we look at breads as individuals rather than as this generic 'Oh, it's all bread,' then we start to gradually learn...
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