I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.
I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.
Using this as a basis for creating my own formulas. I know salt usually around 2% or less, Hydrations 50% - 60%, for bagels pretzels, 65% - 75% French breads, focaccia, above 75% focaccia,ciabatta.