A few years ago I left New York City and my Sunnyside apartment for a bread class in Norwich Vermont, home of King Arthur baking and flour. It also was home to King Arthur's Master baker, Jeffrey Hamelman. Recently I fished out my notes from the class to make his signature loaf, a Norwich sourdough. With its long autolyse and refreshed levain, I did my best to methodically recall the movements and steps to get "just the right specimen" from my oven. Pandemic lifestyle makes you focus on things that matter. Like bread!