I recently tried baking bread (for the first time) at home. The tutorial I followed instructed me to add the flour, water, and yeast, mix, and let it rest before adding oil and salt. Some other tutorials had not done it this way. I wondered why. I discovered that the tutorial I was referring to nearly followed the Autolyse method, where the flour and water are mixed and allowed to sit for a while before adding anything else later. This activates amylase enzymes that enhance gluten development, improving the dough's extensibility.
The activation of enzymes occurs when the proteins in the starch (glutenin and gliadin) bond together to form the gluten network after absorbing water. This can lead to better texture and quality of bread. Why not add salt and oil? Oil, being fat, coats the proteins and protects them from absorbing water. This reduces the hydration and, consequently, gluten formation. Salt disrupts the enzymatic activity, which hinders gluten formation. Sugar is hygroscopic (absorbs moisture) in nature and reduces the amount of water made available to the proteins; this also reduces gluten formation. It is wonderful how different ingredients interact differently to have a similar effect of reduced gluten formation!