I would like to know the baker's percentages for the different kinds of breads. French bread; Wholewheat; seed loaf; white loaf.
There's no single formula for any of the breads you mentioned, although there may be some general characteristics such as hydration level (for example, a french baguette dough is typically around 66% hydration with 2% salt content). Below is a link to a great resource with lots of reliable formulas:
Amazon gives you a searchable preview of the book. Hamelman lists quantities as well as percentages. I hope you find it helpful. If you don't already have the book, I highly recommend it. A second edition will be coming out in November.
..... will bring in LOADS o' hits from people who've baked with the formulas they're sharing.