Hah, yes, I'm an engineer by training. Ordinarily when I cook I do it all by feel and taste, but it's been drummed into my head by my mother the baker that baking is a chemistry experiment where nothing can be left to chance, and all must be exact.

You've mentioned the feel of how the flour, water, and yeast interact several times. What are the general principles I should know in starting out? I understand from what you've said that more water in the dough results in a crisper crust. What else?

BTW - the bread tonight will go with the boeuf bourgignon that will shortly start simmering on the stove.

Thanks!