I so agree. But I would take the "hostage" taking concept further. I recently found myself without a scale of any kind. I could have backed off thinking it would be impossible but I went for it, by feel and sight. and Lo! with enough carefully weighed and measured bread batches under my belt I was able to estimate by feel the right mix and consistency of flour and water and come up with a very good result.
don't have a lame? use a knife or scissors. Don't have a proofing basket? use a bowl. don't have parchment paper? try tin foil (I haven't actually tried this last one. I should)
Lesson being, if you let yourself think that measurements have to be precise to the gram (81g vs 80g) you are mistaken.
My post about this experience, on a well-known bread blog (not KAF), was greeted with some skepticism. but slightly imperfect bread is still way better than no bread.

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