Lots of chefs think that way. I did, too, until I dropped the recipes and started experimenting on my own. Getting a feel for bread dough, knowing what various ingredients will do. Feeling out viscosity of batter. It’s just as much an art as cooking, if you know what you’re doing. And cooking has just as much science, what with acid, maillard reactions, etc.
I mean… it’s not like average people can get consistent results with chef recipes, either, without measuring certain ingredients precisely.