How much of each of those ingredients go into a bread? And why?
The most significant ingredient is flour, so pick an amount. Well, most of my loaves of bread start with either 400g or 500g of flour.
Next is water. How much water goes into bread? Well, it depends. You could start adding about 60 or 70% (= “hydration”.)
Sixty% of 400g is 240g, and so forth.
60% 240g 65% 250g 70% 280g 75% 300g 80% 320g
Sixty % of 500g is 300g, and so forth.
60% 300g 65% 325g 70% 350g
Any of those amounts are possible. The more water you add, the softer the bread gets, and you get more air bubbles, which are essential for Instagram. So you could argue the more, the better. However, the wetter the dough, the more difficult it is to manage. A wet dough will stick to your hands and fingers and is a pain to work with, as long as you are not sure what you are doing. And if you don’t fold and shape the dough and if you don’t get the timings right, the bread will not spring up in the oven, but stay rather flat and wide.
So start somewhere safe, say 65% hydration for a year or two and start going higher.
Salt. Everything tastes better with Salt, that’s why we are adding it. But how much? Most old recipe books I found suggest about 10g for such amount flour. World health organisations recommend that about half of that would be a lot healthier. Which is probably correct, but does not taste very nice. So pick any number between 5 and 10; which is quite difficult to measure anyway.
Whatever you have: a packet if you bought a packet of packets, or a flat tablespoon if you bought a small can of loose yeast.
That’s it, the basics of a white dough.
400g. flour --or-- 500g flour 250g. water 325g water 7/8g Salt 7/8g Salt one tbs yeast one tbs yeast