Editing Bread (section)

===Formulation===
Professional bread recipes are stated using the [[baker percentage|baker's percentage]] notation. The amount of flour is denoted to be 100%, and the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours [[Farinograph#Method|absorb]] about 62% [[water]], while softer wheat flours absorb about 56%.<ref>{{cite book |author1=Finley, John H. |author2=Phillips, R. O. |title=Protein quality and the effects of processing |publisher=M. Dekker |location=New York |year=1989|page=See Figure 2 |url=https://books.google.com/books?id=cYjWtWt5O9IC&pg=PA371 |isbn=978-0-8247-7984-9}}</ref> Common table breads made from these doughs result in a finely textured, light bread. Most [[artisan bread]] formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO<sub>2</sub> bubbles and a coarser crumb.

Dough recipes commonly call for 500 [[gram]]s (about 1.1 pounds) of flour, which yields a single loaf of bread or two [[baguette]]s.

[[Calcium propionate]] is commonly added by commercial bakeries to retard the growth of molds.{{citation needed|date=August 2022}}