I quit weighing flour for sandwich loaves and honestly the bread got better

For about three years I weighed every gram on a digital scale, 500g flour, 320g water, the whole deal, because that's what the forums always said to do. Then last winter my scale broke right before I had to bake 6 loaves for a church sale in Fargo, so I just used a measuring cup and went by feel like my grandma did. The crumb came out more open and the dough was way easier to handle, probably because I was actually watching it instead of trusting a number. Now I scoop and adjust with a splash of water if it looks tight, and I haven't had a dense loaf since. Has anyone else gone back to cups after years of weighing, or am I just getting lazy?