Do you bake by feel or recipe?
Just the other day i was watching a video of a baker making bread.
He mentioned that due to the differences in temperature, humidity, flour absorption etc, the same recipe will give you different 'true' hydration every time you bake.
That is why he no longer measures anything, and instead adds water till the exact consistency he desires and proceeds from there.
Personally, at this point, i still prefer to scale everything, but which method do you guys do?
I'm not trying to start a discussion on which method is better, just curious how many people get to that stage.