All that eyeballing and intuition comes from experience, though, which is experimentation and learning. That's a pretty geeky process in its own right. And if y

All that eyeballing and intuition comes from experience, though, which is experimentation and learning. That's a pretty geeky process in its own right. And if you're in a commercial bakery, the process is down to a science, with exact weights and temperatures and times. You can also do that at home, and if you do, the results do come out better (or at least more consistent). Bread has this nice property of being both forgiving and playful, as well as highly optimizable with experimentation. Nice combo.