Wheat flours are commonly used because they are especially rich with complex gluten forming proteins such as gliaden and glutenin . When mixed with moisture, usually water, form gluten strands. The quality of flour for bread baking depends upon the percentage of gluten in it. Sometimes a small percentage of non-wheat flours are added to the recipe, such as rye or potato flour. Level off the top with the back of a knife.
Some bakers weigh all of their ingredients, especially when tripling a recipe or more.
Measure all liquids in a liquid measuring cup. The gluten gives the bread dough structure and the elasticity it needs to stretch as carbon dioxide is released from the yeast. The particles stretch, stick to each other, and become elastic. During the latter stages of mixing, air is incorporated and subdivided. When bread is kneaded, gluten develops into a web, trapping the gas produced by the fermentation of the yeast.