You don't need to get that precise to make bread. I've made bread successfully all the time with volume measurements, it's not like the recipes are that finicky.
It's not that you can't, it's just that it's harder to get consistent results. Switching to weight measurements is the first advice I give to any friends who are struggling with making bread.
You can be wildly off in baking and produce an edible, enjoyable product. Especially if you have a sense of how to adjust the consistency of what you're mixing and can adjust baking times.
But-- if you use weight measurements and attend to precision, you'll have to adjust a lot less and you'll come much closer to the best possible output.
