RE: A baker needs to measure everything
That could have been several blog posts.
Muffins are easy. So much flour (measure or weigh, it doesn't really matter), rising agent, salt, liquid,
Mix, then bake. Viola, muffins.
Except when doing something like making banana muffins... because you have to add a couple tablespoons of water at the end... sometimes much more, depending on the mushiness and water content of the bananas.
I find bread making to need to be taught by feel, and not by measure.
I deal in freshly ground flours, so, entire grain flours, and what i need to do is far more picky about conditions then i would if i used "all purpose white flour"
Like the gluten window you showed, it is necessary to know what it should look like and to know whether it is because of lack of kneeding or lack of water that you do not have things correct.
So, the best book on baking breads basically had a dozen recipes in the back, but basically it talked about one recipe and making it work.
The feel comes into play once you've built enough experience and you don't have to help others do the identical thing. The scale grows into your brain repetition after repetition.
With regards to the book: I have read both of the books mentioned in the text with a single rule - read everything except the recipe itself (only introductions and summaries for those). This was very helpful in building more understanding.
It felt so much as a whole thing I didn't want to split it up.