Goes to show how many different ways there are to go about cooking, None of them are wrong, and none are right. Whatever works best for the person.
I can't say I use precision as much as possible, or as much as I can, I think I use it as much as needed.
Call it precision guesswork. (I tried getting that URL)
As an example, my basic bread is 5/8 water/flour by weight, for the sponge for one pound of flour I mix the yeast in 2 oz flour then add 3 oz water. Flour and water are measured to 0.08 ounces. Yeast? 2 or 3 ts. Depends how slow I want it to rise, etc. Sometimes I use a 4/6 flour/water mix.
When making an oil bread I measure the bottle before and after, so though I'm adding by feel I know precisely how much was used (the scale is legal for trade to 15 pounds).
I have two thermometers, both read true at calibration temps. Effectively.
I like taking my basic white to about 205 degrees. In the mid to upper 190s the bread is almost soggy, about 208 or so it seems to start getting a wee bit dry. From my observations, or at least for me, if the bread is making a hollow sound when thumped it's overcooked. At least it does not seem to stay moist as long.
Oh yeah, last week I made a pepperoni bread, light whole wheat loaf with 2oz of sliced and chopped pepperoni. Since I precisely measured the meat I can make an informed 'guess' at how much more I should put in next time (to me 3.25 sounds about right).
About ovens, at Thanksgiving I made bread here to take to Moms to bake. My oven is a , well, not very sophisticated. I have a restaurant range. I've never really burnt bread in my oven at 400~450 for 25~35 minutes.
Mom has a fancy convection Ammana (I think), Burnt the **** out of the bread at 375 in 25 minutes.