My first loaf!

For today's loaf, I wanted to start off with nice round numbers.

Here is my data for today's loaf:

1. Water: 250.0 grams
2. Bread Flour: 330.0 grams
3. Butter: 22.50 grams
4. Sugar: 15.0 grams
5. Salt: 7.60 grams
6. Yeast: 3.570 grams

I'm going to record the darkness, heaviness, and height of the loaf. As well I've got other less interesting metrics that I'm recording such as the machine loaf setting and machine darkness.
I am also thinking that I should measure things like loaf density by making a jig to cut a "perfect slice". But, I believe that I can calculate out relative fluffiness by generating a number based upon the total weight of ingredients, and the height of the loaf.

Comments? Suggestions?