I eat a lot of bread and I make a lot of bread because of that. Precision measure and mixing and timing helped me a lot in the beginning. Though I still do th

I eat a lot of bread and I make a lot of bread because of that. Precision measure and mixing and timing helped me a lot in the beginning. Though I still do that, I find that now I can rely on feel (experience if I'm honest) to know when the dough is just right. Like with everything, there's probably a middle ground there but I think I just like having fun pretending I'm on a chem lab :)