The quantities of water, sugar, salt, yeast, and oil in a flour mixture can vary depending on the specific recipe and desired outcome. However, I can provide you with some general guidelines for a basic bread dough recipe.
Water: The amount of water used in a dough recipe is typically expressed as a percentage of the flour weight, known as the hydration level. The hydration level can range from around 60% to 80% depending on the desired dough consistency. For a moderately hydrated dough, a common range is 60-65% hydration. This means you would use approximately 6-6.5 kg of water for 10 kg of flour.
Sugar: Sugar is added to provide sweetness and help with the fermentation process. The amount of sugar can vary based on personal preference and the type of bread you are making. A typical range for sugar in bread dough is around 1-5% of the flour weight. For 10 kg of flour, you could use around 100-500 grams of sugar, depending on your desired sweetness level.
Salt: Salt enhances the flavor of the bread and regulates the fermentation process. A general guideline is to use around 1.8-2% of the flour weight for salt. For 10 kg of flour, you would need approximately 180-200 grams of salt.
Yeast: The amount of yeast depends on the desired fermentation time and the type of yeast used (instant yeast, active dry yeast, fresh yeast, etc.). As a starting point, you can use around 1-2% of the flour weight for active dry yeast. For 10 kg of flour, you would need approximately 100-200 grams of active dry yeast.
Oil: Oil is often added to dough to improve the texture, tenderness, and moisture retention. The amount of oil can range from 1-5% of the flour weight. For 10 kg of flour, you could use around 100-500 grams of oil, depending on your preference and the type of bread you are making.
Please note that these quantities are general guidelines, and it's always recommended to consult a specific recipe for more precise measurements and techniques based on the type of bread you intend to make.