Bread bakers use formulae in which the flour is the base ingredient at 100%
and the other constituents are expressed as a percentage of the flour weight.
A simple example. A lean dough made with 500 gm flour, 350 gm water, 10 gm
salt and 5 gm yeast would give a formula
Ingredient %
Flour 100
Water - 350/500*100 = 70
Salt - 10/500*100 = 2
Yeast - 5/500*100 = 1
you can also express it as 70/2/1 the flour being assumed to be 100.
Calculations of dough weight and ingredient quantities are simple using
this notation, even simpler if you use metric.
A slacker dough is indeed wetter
John