I have taken the time to put together these spreadsheets to allow anyone to make up to 30 plus yeasted straight doughs. They are based on the baker’s percentage of flour being 100% and all other ingredients being a percentage of the flour i.e. Flour 100% water 64% salt 2% yeast dry 2% fats, shortening, 3.5% dry milk 4%. So, flour 1000 g, water 640 g, salt 20 g, yeast 20 g, butter 35 g, dry milk 40 g.  Simple enough mix doughs as you would any other straight dough and have fun. patent flour is 12.6% protein