Could someone tell me the range of salt, yeast and fat for regular loaf breads. I know artisan. Thank you!
From "The Bread Baker's Apprentice" (aka BBA): Salt is usually in the range of 1.5 to 2.5%
From my analysis of more than 350 recipes I see the other two ingredients fall in the range as follows:
Yeast: .1% (some Ciabatta) to 5% (some very rich doughs)
Fat: 0% (Lean dough) to about 100% (very rich doughs like Brioche)
Here is a link to a post that I made here Comparing Enriched Breads vs. Rich Breads.
I hope this helps.