Yes, to everything Boar-d-Laze says---which has got to be a first.
Just to round out his suggestions with a couple of thoughts.
Professional bakers work on formulas, rather than recipes, in which there is a proportionate amount of liquid to other ingredients. That's why weight measurement makes more sense for them. Unlike making a couple of loaves at home, it's rather difficult to adjust the dough for, say, a hundred loaves by adding a little more flour or a little more liquid.
For the home baker, however, you may notice that either way, the recipe always says to add more flour or more liquid to achieve the desired feel. In short, the goal should be, as BDL says, to develop the right consistency of the dough. That only comes from experience.
I happen to work with weight, because I use a lot of European cookbooks, and that's how their recipes are written. And most modern American writers, like Peter Reinhart, also use weight (Peter nicely gives both, btw). I question, however, whether it really matters to the home cook. For years I followed recipes slavishly, and always got a decent loaf. Now that I'm beginning to understand bread making (I figure, oh, maybe another 20 years of baking every week and I'll be there) I understand why weight is preferred. But for a couple of loaves it just doesn't really matter.
What has to be stressed is that the dough lets you know when it's right. Which, of course, is what BDL says right along.
I do think if I was making as many as 12 loaves at a time, though, I would go with weights and strive for the correct proportion. Using volume measurements, I don't think I'd attempt more than 4 loaves at a time.
And, while I can't demonstrate this with numbers, my gut feeling is that volume measurement works better if you're baking actual loaves in a pan. But for free-shaped loaves, weight probably works better as a starting point---particularly if you're into delayed fermentation, pre-ferments, and so forth.
FWIW, every authority seems to have a different figure as to what a cup of flour weighs on average. But you'd hardly go wrong using 4.5 ounces as a starting point.
I would also suggest that any novice baker who doesn't own a copy of The Bread Bakers Apprentice is doing themself a disservice.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling