Pro tip: keeping a simple baking log got me to 300 loaves this week

When I started writing down my bake times, dough temps, and how the crumb turned out, it felt like a dumb hobby. But I checked my notebook on Monday and realized I just finished loaf number 300 since I started in January 2023. The weird thing is, hitting that number taught me more than any single bake did. Going back through the notes, I saw that my best loaves all happened when my kitchen was between 72 and 75 degrees. I always blamed my starter, but it was really just my cold counter in the winter messing things up. Now I plan around the temp instead of fighting it, and my hit rate is way higher. Does anyone else keep a written log, or do you just go by feel at this point?