A baker reads the dough with hands that have learned to listen.

Skill of this kind lives below language. After enough batches the hands register slackness, tension, the exact moment a dough stops resisting, and none of it arrives as words or numbers. It is knowledge built by repetition and touch, which is why an experienced baker can be right about a dough and slow to explain why.

Whatever you practise, give some of your attention to the part that has no vocabulary. Handle the material rather than only reading about it. And when someone with years in a craft says something feels wrong without being able to say how, take the feeling seriously.