I come from a family of bakers. Breadbaking to me is basic instinct! When baking at home I dont weigh, I go by feel. In my classes it is the exact science. How can you explain the feel of the dough to a new comer and tell them you bake by feel? The will think I am crazy.
When very young the smell is of cream and butter. When more mature for beads like rye it smells fruity and sweet.