"Impressive" Dough

I just read something that sounded to me like the person was making a mistake.

One second later, I realized that I've made that exact mistake nearly every time I've baked anything!

When I'm baking, I instinctively look for (and try to create) dough that is impressive; and "impressive" to me means "looks and feels strong, springy, and substantial".

I think that that instinct/bias might have been causing me some significant baking issues. ?