Scale your bread recipe to any number of loaves.
A basic bread dough needs just four ingredients: flour (100%), water (60-70%), salt (2%), and yeast (1%). Bread flour (12-14% protein) develops stronger gluten than all-purpose (10-12%). Hydration dramatically affects texture: 60% gives a tight sandwich crumb, 65-70% a standard artisan, 75%+ an open, airy ciabatta. Salt strengthens gluten and controls fermentation — never skip it. Instant yeast can be mixed directly into flour; active dry yeast should be proofed in warm water first. Bulk fermentation (1-2 hours at room temp, or 12-18 hours cold) develops flavor through organic acids. A standard 680g dough ball makes a 1-pound loaf after ~15% moisture loss during baking at 220°C/425°F for 25-35 minutes.