In commercial baking they talk about bakers formula and that makes life so much easier rather than trying to remember a recipe with exact details.
I will give you an example of a simple bread formula using bakers percentage. In this the flour is Always taken as a100%.and everything else is taken in proportion to the flour .
- Flour 100%
- Water or liquid -65%
- Active dry yeast -2%
- Sugar 2%
So I were to put a weight on this I could say
- Flour 1000g
- Water 650g
- Yeast 20g
- Salt 20g
- Oil/butter -50g
The method stays the same . Mix flour with water sugar and yeast then add in the water .add salt and oil in the end .
Proof once, then scale, shape and proof again.
Bake usually at 190-200c for 12-15mins