Some baking isn't— I follow the recipe closely when it's time to make a cake or cookies, but bread is super flexible (same for rolls, buns, pizza crusts etc).

Some baking isn't— I follow the recipe closely when it's time to make a cake or cookies, but bread is super flexible (same for rolls, buns, pizza crusts etc). As long as I get half a tablespoon of coarse salt and a 1 1/4 to 1 1/2 cups of water per loaf, everything else works itself out based on feel. May not be as repeatable as if I was in a bakery and needed to deliver identical loaves every time, but I've been cranking out delicious bread for my family for a decade and never had an issue just adding flour under it feels right.