Having used that book and gotten some great bread out of it, and then "messed up" the recipes a few times and had the bread still turn out great, I agree. I don't think the precision is as important as it implies.

I think the oddly precise teaspoon measurements are a side effect of converting from weights, though. Early on he recommends measuring ingredients by weight, and I vaguely remember him saying that the volume measurements were really just a backup if you absolutely couldn't use a scale.