When you are making bread in your kitchen, there are important things to keep in mind to achieve the best results.
First, different flours are going to have varying abilities to absorb liquids. Also, depending on the temperature and humidity that day, the amount of flour you need is going to beslightly variable. The flour that is called for in a recipe is really just an approximation. Start with less flour than the recipe calls for and then add more flour if you need it. The dough should be smooth and have a satiny texture. There are many types of flour used to bake bread. The big difference with the flours is how much protein is in each one. When the flour is mixed with your water, the proteins will form into gluten and will make the dough rather rubbery and elastic. Gluten is what gives the dough its basic framework. It makes it rise and stretch as it traps the bubbles of gas that are given off by the yeast as it starts to grow. The more gluten you have in the bread, the higher the volume the bread will be. Some of the most common flours for baking bread are all purpose, bread flour, whole wheat and rye. Bread flour is going to give your bread a lot of volume, whole wheat will provide the bread with a bit of a nuttier flavor.
Let the bread rise until it reaches twice it's original size. Test your dough by pushing a finger into the middle of the dough. If the dent remains when you move your finger, it is double in size., time to cook your bread.