That "more spread meant more safety" thing was me for like three years straight, no joke. I got humbled on a job where the chart flat out told me my tight stance had more capacity at 40 feet than my full spread did, and I just stood there looking dumb while the older guy nodded at me. It felt wrong at first because who argues with more stable, right? But the pads were sinking on soft ground and that was the real problem, not the outrigger position.

Same here, I just send my rate and move on.

King Arthur Baking did a test where they had people scoop flour both ways and the difference was wild, like 20 to 30 percent more flour in the scooped cups. That extra flour is basically what turns your dough into a brick. Weather can mess with things too but it usually just changes how much water you need, not the whole structure of the loaf. A scale takes the guesswork out so every Sunday is the same. So no, you didn't just get lucky, you fixed the real problem. Bet your next loaf proves it.