That "genuinely broken" part got me too, and I fell for it all the way to the end (lesson learned). What finally worked for me was hitting that little three dot menu and picking "don't recommend this channel" right after. I also started checking the video length before clicking, if it's over 15 minutes and the title says something dramatic, I look at the comments first. Once I see the words "course" or "masterclass" anywhere down there, I just skip it. Saved me from a lot of wasted lunch breaks.

Loaf number 87 here and I still weigh every single gram like a lab tech. Two years in and I dont trust my hands at all, my kitchen scale gets a workout every time. Eyeballing dough feels like a great way to end up back at brick city, and my first 30 loaves were proof enough that I cant wing it. You say loaf 60 changed things for you, but I think that's just when you got lucky with your kitchen temp and humidity. Baking is science, not vibes, and the moment I stop measuring is the moment I start wasting flour and time. Different strokes, but I'll take consistent sandwich bread over a happy accident any day.