Baker's Math

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:

http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ref=sr_1_1?s=books&ie=UTF8&qid=1349877534&sr=1-1&keywords=hamelman

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.

Happy hunting!