The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ingredient range

rcoplen's picture

Ingredient range

Could someone tell me the range of salt, yeast and fat for regular loaf breads. I know artisan. Thank you!

Dwayne's picture



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.