Bread dough is a type of yeast dough, in which after the baking precess, will result in a bread product. It is usually made from flour and liquids, aling with some kind of leavener, most commonly yeast. A bread dough differs from other kinds of doughs and batters because it has to be manipulated much more constantly, so that it develops a high gluten content, in order for the dough to ferment propperly, resulting in a soft bread product. Sourdough bread dough tends to have a very high hidration, requiring a careful maneuver and a good amount of extra flour to be used.