I really need help with bakers percentage
I realize, a lot has been writen about this subject but I still don't get it. My question is how to calculate other ingredients like seeds, oats and such. I have started to sell at the tailgate market and would like to make good use of my oven- and mixer capacity. I can bake up to 5 loafs @ 500gr (free form). That's also about what my mixer can manage. I have several recipes which I would like to adjust. This is my Multi Seed Whole Wheat Bread. How would it look speld out in bakers percentage?
preferment
450gr. WW
45gr Flax seed
1/8tsp yeast
580 gr. water
seed mix I toast and put in at the last fold
46 gr. Sunflower seed
46 gr.Pumkin seed
35gr. Sesame seed
final dough:
750gr. AP
25 gr. Salt
3/4tsp yeast
200 gr. water
the total yeast comes to 3gr
this gives me a batch of 2180gr. I would like to have a batch of 2600gr.
I highly appreciate your help.