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RE: A baker needs to measure everything
There is still one thing I don't fully get in the baking: every now and then one has to be ready to ignore all the guidelines and follow the gut feeling, accepting that things will not be reproducible.
For some it's the opposite way - follow gut feeling every time, measure roughly by watching progress, do things quickly and efficiently, with roughly consistent results. And it's also fine, I just can't make it this way :)
I go by gut with recipes I know, like my go-to white/toast bread. There I can mix some 405 or 550 or some spelt or some whole wheat. I know how it should look and feel at the different stations of preparation otherwise I wouldn't be free with ingredients.
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