Once we wrap our minds around the metric system it makes everything easier including baking bread! You can't get too far into the world of bread baking before you run into the concept of a "Baker's Percentage". This important principle and a little hack involving the metric system combine to make the easiest way you have ever seen to make bread. It's not just a recipe, it's a master recipe, it's the only recipe you will ever need and once you learn it you will say to yourself "Damn, why does everyone make bread recipes so complicated?"
Baker's Percentage is an idea which comes to us from the big guys, commercial bakeries which need to be able to scale up a recipe to make a batch of dough big enough that you could hide a body in it. The idea is simple although the name is a little deceptive. A baker's percentage recipe expresses all the other ingredients as their percentage, by weight, of the flour. For instance a lean bread dough could be written as:
The astute reader will notice that this adds up to 173% but remember these are bakers, not mathematicians. We are really talking about proportions more than percentages but who wants to quibble as long as there is delicious bread. It's simple to use. You choose how much flour you want to use (whether you measure by the gram or the 40lb sack) and scale the rest of the ingredients to match.