1. Baker’s Percent Flour is always 100% Formula:
Weight of Ingredient X 100% = % of Ingredient
Weight of flour
Ingredients
weight
BP%
Bread Flour
600 g
100%
Sugar
30 g
Salt
5 g
Yeast
15 g
Milk Powder
50 g
Water
350 ml
Butter
Sugar : 30 g x = 5%
600g
To check:
600g (Bread Flour) x 5% (Sugar) = 30 g

2. Ingredients
weight
BP%
Bread Flour
600 g
100%
Sugar
30 g
5 %
Salt
5 g
.83%
Yeast
15 g
2.5%
Milk Powder
50 g
8.33%
Water
350 ml
58.33%
Butter
.08%

3. Activity No. 2 Group # Section: Date: Ingredients weight BP%
Bread Flour
3000 g
All Purpose Flour
750 g
Sugar
675 g
Yeast
75 g
Milk Powder
150 g
Water
1650 ml
Eggs
9 pcs
Salt
30 g
Butter
600 g
Both Flour should be equal to 100 %
Tip:
Get the total number of flour.
Multiply the number to its desired weight before calculating the BP%

4. Activity No. 2 Group # Section: Date: Ingredients weight BP%
Bread Flour
3000 g
80%
All Purpose Flour
750 g
20%
Sugar
675 g
18%
Yeast
75 g 2%
Milk Powder
150 g 4%
Water
1650 ml
44%
Eggs
9 pcs
12%
Salt
30 g
.8%
Butter
600 g
16%
Total weight of flour: 3750 g
Flour = 100%
9 pcs x 50 g = 450 g

5. European Breads
For years, culinary students and travelers alike have returned to the United States from abroad with a strong desire to bake French pastries. Armed with their tastes, techniques and skills to produce the world’s best pastries and breads, they soon discover that they lack the most basic ingredient: European type flour.
European flours typically have different amounts of gluten, protein, ascorbic acid, lipids, lethicin, enzymes, mineral solids, and more. All of these essential components affect the strength and taste of the dough, as well as every other aspect of the final product.
The way American flours are milled, bleached and processed results in flours with different characteristics than there European counterparts. American mill companies produce high-quality flours, no doubt, but they have been processed for loaf bread, cakes, cookies and biscuits. Some mills produce high-quality artisanal flours. However, none of these flours make a proper croissant or high-quality venoisserie.

6. Artisan bread Bread that is crafted, rather than mass produced.
Baked in small batches rather than on a vast assembly line, artisan bread differs from prepackaged supermarket loaves in a number of ways.
Special attention to ingredients, process, and a return to the fundamentals of the age-old bread-making tradition set artisan bread apart from soft, preservative-laden commercial breads.
The texture and flavor of artisan bread are generally superior to those of mass-produced breads because the focus is on selecting high-quality ingredients.
Because artisan bread is made without chemical additives, it tends to have a much shorter shelf-life than the mass-produced prepackaged store-bought bread. It should be eaten within a day or two of purchase

7. Italian Breads
Bread is one of the most variable of Italian foods: In different areas you'll find different flours or combinations of flours, some people use salt and others do not, some shape their breads into loaves, whereas others prefer rounds, wheels, or even crosses, some brush their bread with oil, some dry it...
Can’t imagine what Italian food would be like without bread. Bread in Italian society has always been at the very centre of religious, family and social life.
Examples of common Italian Breads:
Pizza Dough
Piadina (Romagna)
Grissini or Bread sticks

8. Focaccia (Liguria)
* This flat bread topped with olive oil, spices and other products an early prototype of modern pizza.
* In ancient Rome panis focacius denoted a flat bread cooked in the ashes ("focus" meant hearth).
Most Italian bread recipes have olive oil and some form of herbs in them, so the variety is usually found in the subtleties.